Jamie Oliver’s Easy One-Bowl Gingerbread & Pear Cake: A Perfect Autumnal Treat
As the leaves begin to turn and the air grows crisp, there’s no better time to indulge in the warm and comforting flavors of autumn. And what better way to do so than with a delicious and easy-to-make dessert? Jamie Oliver’s one-bowl gingerbread and pear cake is the perfect solution for a crowd-pleasing treat that won’t leave you slaving in the kitchen for hours.
This recipe, featured in Jamie’s cookbook “ONE”, showcases the power of simplicity. With just eight ingredients and a quick 35-minute bake time, this cake is surprisingly easy to whip up. Plus, the one-bowl method means minimal cleanup – a definite bonus in any busy kitchen.
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
Instructions:
1.
Preheat your oven to 180°C/350°F/gas 4.
This ensures your cake bakes evenly and achieves a lovely golden brown color.2.
Grease a 20cm x 30cm roasting tray with olive oil and line it with damp greaseproof paper.
This will prevent the cake from sticking and make it easy to remove later.3.
In a large bowl, whisk together the eggs, sugar, and 200ml of oil.
This creates a light and airy base for your cake.4.
Fold in the flour, baking powder, and almonds.
Gently fold the dry ingredients into the wet ingredients until just combined. Overmixing can lead to a tough cake.5.
Chop the chocolate and ginger, and add them to the batter.
This adds a delightful depth of flavor and texture to the cake.6.
Pour the batter into the prepared roasting tray.
Spread it evenly, ensuring it reaches the corners.7.
Reserve half of the pear juice from the tin, drain the pear halves, and slice them lengthways.
Arrange the pear slices on top of the batter, pressing them gently so they don’t slide off.8.
Bake for 35 minutes or until a skewer inserted into the center comes out clean.
This indicates that the cake is fully cooked.9.
Once baked, let the cake cool in the tin for 5 minutes before transferring it to a wire rack.
Remove the baking paper carefully.10.
While the cake is cooling, heat the empty tray over medium-high heat on the hob.
Add the reserved pear juice and a drizzle of syrup from the stem ginger jar. Bring the mixture to a boil and then add the remaining chocolate, stirring until melted and incorporated. Drizzle this delicious chocolate sauce over the cake.Jamie’s Pro 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.” This adds an extra layer of sweetness and ginger flavor to the cake.Serving Suggestions:
This gingerbread and pear cake is delicious served as is, or you can elevate it with your favorite toppings:
*
A scoop of vanilla ice cream
adds a creamy contrast to the warm spices.*
A dollop of custard
offers a classic pairing for cakes.*
