Winter ginger, pear and almond cake

Name: Winter ginger, pear and almond cake
Yield: 16
Ingredients: 200 g butter; 200 g caster sugar; 4 large free-range eggs; 220 g ground almonds; 300 g ginger; 1 vanilla pod; 550 g caster sugar; 4 pears; 20 g butter

“This flourless upside-down cake, with a base of ginger-poached pears, is spicy, sweet and satisfying. And because this uses ground almonds instead of flour, it’s suitable for gluten-intolerant friends and family members. ”

Serves 16

DifficultyNot too tricky

Jamie Magazine Fruit Desserts Puddings & desserts Baking

Nutrition per serving

Calories 456 23%
Fat 20g 29%
Saturates 8g 40%
Sugars 60.8g 68%
Protein 5.1g 10%
Carbs 62.3g 24%

Of an adult's reference intake

Jamie Magazine

By Dean McClumpha

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Ingredients

200 g butter
200 g caster sugar
4 large free-range eggs
220 g ground almonds
CARAMELISED GINGER PEARS
300 g ginger
1 vanilla pod
550 g caster sugar
4 pears
20 g butter

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Jamie Magazine

By Dean McClumpha

Tap For Ingredients

Method

For the pears, peel and finely grate the ginger. Split the vanilla pod and scrape out the seeds, then place it all into a pan.
Add 400g of the sugar and 700ml of water. Bring to the boil, then simmer for a few minutes for the flavours to develop.
Using a spoon, carefully lower the pears into the hot liquid and simmer for 10 minutes, until tender.
Remove the pears from the liquid and set aside to cool.
Line the base of a 25cm springform cake tin with greaseproof paper.
Combine the remaining 150g sugar and 100ml of water in a pan and place over a high heat, simmering for about 15 minutes until it turns a dark golden brown.
Stir in the butter until you get a caramel, then pour it into the cake tin.
Cut the cooled pears into slices and carefully arrange them in the warm caramel.
Preheat the oven to 180ºC/gas 4.
For the cake, beat the butter and sugar with a whisk until smooth (an electric one will be best for this).
Add the eggs one at a time, mixing well after each one. Add the almonds and mix to combine.
Pour the cake mixture over the pears and bake in the oven for 30 to 35 minutes, or until firm to the touch.
Leave to cool in the tin, then remove and carefully flip upside down to serve.

Jamie Magazine

By Dean McClumpha