ONE
By Jamie Oliver
Pear & gingerbread cake
Dark chocolate sauce, brown sugar & ground almonds
58 mins
Not Too Tricky
serves 16
Recipe From
Ingredients
4 large eggs
200g dark brown sugar
200g self-raising flour
1 teaspoon baking powder
200g ground almonds
100g dark chocolate (70%)
100g stem ginger balls in syrup
1 x 410g tin of pear halves in juice
Top Tip
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.
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.
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