Jamie Oliver

Winter ginger, pear and almond cake

Winter ginger, pear and almond cake

Serves 16
DifficultyNot too tricky
Nutrition per serving
  • Calories
    456
    23%
  • Fat
    20g
    29%
  • Saturates
    8g
    40%
  • Protein
    5.1g
    11%
  • Carbs
    62.3g
    24%
  • Sugars
    60.8g
    68%

Of an adult's reference intake

Jamie Magazine
Recipe From

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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Method

  1. 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.
  2. Add 400g of the sugar and 700ml of water. Bring to the boil, then simmer for a few minutes for the flavours to develop.
  3. Using a spoon, carefully lower the pears into the hot liquid and simmer for 10 minutes, until tender.
  4. Remove the pears from the liquid and set aside to cool.
  5. Line the base of a 25cm springform cake tin with greaseproof paper.
  6. 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.
  7. Stir in the butter until you get a caramel, then pour it into the cake tin.
  8. Cut the cooled pears into slices and carefully arrange them in the warm caramel.
  9. Preheat the oven to 180ºC/gas 4.
  10. For the cake, beat the butter and sugar with a whisk until smooth (an electric one will be best for this).
  11. Add the eggs one at a time, mixing well after each one. Add the almonds and mix to combine.
  12. Pour the cake mixture over the pears and bake in the oven for 30 to 35 minutes, or until firm to the touch.
  13. Leave to cool in the tin, then remove and carefully flip upside down to serve.

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Nutrition per serving
  • Calories
    456
    23%
  • Fat
    20g
    29%
  • Saturates
    8g
    40%
  • Protein
    5.1g
    11%
  • Carbs
    62.3g
    24%
  • Sugars
    60.8g
    68%

Of an adult's reference intake