Pear & gingerbread cake
Dark chocolate sauce, brown sugar & ground almonds
Pear & gingerbread cake
Dark chocolate sauce, brown sugar & ground almonds
Serves 16
Cooks In58 minutes
DifficultyNot too tricky
Nutrition per serving
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Calories 357 18%
-
Fat 24.2g 35%
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Saturates 4.7g 24%
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Sugars 20.4g 23%
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Salt 0.2g 3%
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Protein 6g 12%
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Carbs 30.5g 12%
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Fibre 1.3g -
Of an adult's reference intake
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Ingredients
- olive oil
- 4 large eggs
- 200 g dark brown sugar
- 200 g self-raising flour
- 1 teaspoon baking powder
- 200 g ground almonds
- 100 g dark chocolate (70%)
- 100 g stem ginger balls in syrup
- 1 x 410g tin of pear halves in juice
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Method
Preheat the oven to 180°C/350°F/gas 4. Rub the inside of a 20cm x 30cm roasting tray with olive oil, then line with a sheet of damp greaseproof paper. Crack the eggs into a large bowl, whisk with the sugar and 200ml of oil, then fold in the flour, baking powder and ground almonds. Finely chop half the chocolate and all the ginger, then fold through the batter and pour into the tray. Reserving half the juice, drain the pears, slice lengthways and arrange on top, poking them into the batter. Bake for 35 minutes, or until an inserted skewer comes out clean. Leave to cool in the tin for 5 minutes, then transfer to a wire rack, carefully removing the paper.
Place the empty tray over a medium-high heat on the hob and pour in the reserved pear juice. Add a drizzle of syrup from the stem ginger jar, bring to the boil, then turn the heat off, snap in the remaining chocolate and stir until you have a simple chocolate sauce, which you can drizzle over your sponge. Great served just as it is, or with a scoop of ice cream, for pudding.
Place the empty tray over a medium-high heat on the hob and pour in the reserved pear juice. Add a drizzle of syrup from the stem ginger jar, bring to the boil, then turn the heat off, snap in the remaining chocolate and stir until you have a simple chocolate sauce, which you can drizzle over your sponge. Great served just as it is, or with a scoop of ice cream, for pudding.
Tips
FLAVOUR BOOST:
Once you’ve baked the sponge, drizzle a little syrup from the stem ginger balls over the hot pears – you’ll end up with something really special.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited