I first stumbled upon Jamie Oliver’s Pear and Ginger Cake while flipping through one of his cookbooks at a friend’s house. I remember the way the cake seemed to leap off the pages – golden pears, a hint of spice, and a moist, almost buttery texture. I was immediately hooked. It was one of those recipes that felt like it belonged in your kitchen, something that you could bake on a Sunday afternoon and have as a comforting snack all week.
There’s something special about combining pear with ginger. It’s not just the contrast of sweetness and spice. It’s how the pears become soft and caramelized in the oven, blending perfectly with the zingy warmth of ginger. This cake isn’t just about eating – it’s about creating a feeling.
Let’s break down how you can recreate this simple yet delicious dessert in your own kitchen.
Jamie Oliver’s Pear And Ginger Cake Recipe
This cake is everything you’d want in a comforting dessert. It’s moist, fragrant, and spiced just right. Here’s the recipe that will have your home smelling like a cozy, warm kitchen in no time.
- Preparation Time: 15 minutes
- Cooking Time: 45 minutes to 1 hour
- Serves: 8-10
Ingredients Needed
You don’t need much to make this cake. Most of the ingredients are kitchen staples, making this a perfect option for when you want to bake but don’t want to make a trip to the store. Here’s what you’ll need:
- 3 ripe pears (preferably conference or bosch)
- 225g of self-raising flour
- 1 teaspoon of ground ginger
- 1 teaspoon of ground cinnamon
- 150g of butter (softened)
- 150g of brown sugar
- 2 large eggs
- 100g of milk
- 1 tablespoon of finely chopped fresh ginger (for that zingy kick!)
- A pinch of salt
- Optional: powdered sugar or icing sugar for dusting
How To Make Jamie Oliver’s Pear And Ginger Cake
Let’s dive into the baking process. You don’t need to be a pro baker to make this cake. It’s straightforward but does require a bit of attention to detail. Here’s the step-by-step guide to bring it all together:
- Preheat the Oven: Set your oven to 180°C (350°F). This ensures the cake will bake evenly.
- Prepare the Pears: Peel and core the pears, then slice them thinly. Set them aside to add to the cake later.
- Mix the Dry Ingredients: In a bowl, whisk together the self-raising flour, ground ginger, ground cinnamon, and salt. This ensures all your dry ingredients are evenly mixed before you add them to the wet ones.
- Cream the Butter and Sugar: In a separate bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy. This step helps create the moist, airy texture of the cake.
- Add the Eggs and Fresh Ginger: Beat in the eggs one at a time. Then, add the finely chopped fresh ginger, which will infuse the cake with a fresh, aromatic spiciness.
- Combine Wet and Dry: Gradually add the dry mixture to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Stir until just combined – don’t overmix.
- Add the Pears: Gently fold in most of the sliced pears, reserving a few to arrange on top of the cake.
- Bake: Pour the batter into a greased cake tin (about 20cm in diameter) and arrange the remaining pear slices on top. Bake for 45 minutes to 1 hour, or until a skewer comes out clean when inserted into the center.
- Cool and Serve: Let the cake cool in the tin for 10 minutes before transferring it to a wire rack. If you like, dust the cake with powdered sugar for an extra touch of sweetness.
Ingredient Science Spotlight
It’s not just about the recipe itself, but how the ingredients come together to create something magical. Let’s take a moment to break down the science of some key components:
- Pears: The pears bring moisture and natural sweetness to the cake. As they bake, they release their juices, which helps keep the cake tender. The natural sugars in the pears caramelize, adding a deeper flavor and a golden hue to the top of the cake.
- Fresh Ginger: Fresh ginger adds a powerful, aromatic heat. When you bake it, the heat mellows but still adds a sharp contrast to the sweetness of the pears. It’s like an invitation to savor each bite.
- Self-Raising Flour: This is a clever shortcut. It has baking powder mixed in, which helps the cake rise and become light and fluffy without you needing to add yeast or additional leavening agents.
- Butter and Sugar: Creaming butter and sugar together creates air pockets in the batter. When the cake bakes, these pockets expand, making the cake soft and fluffy. Butter also adds richness, while brown sugar contributes a deeper, molasses-like flavor.
Expert Tips
Want to elevate your cake to the next level? Here are a few pro tips:
- Use Ripe Pears: The riper the pears, the better the flavor. Overripe pears will caramelize beautifully, adding a touch of extra sweetness to the cake.
- Don’t Overmix: When combining the dry and wet ingredients, mix just enough to combine them. Overmixing can make the cake dense and tough.
- Spices Matter: Feel free to play around with the spices. You could add nutmeg for extra warmth or cardamom for a unique twist.
- Test for Doneness: Every oven is different, so start checking the cake at around 45 minutes. If the skewer comes out clean, you’re good to go.
Recipe Variations
- Vegan Version: Replace the butter with vegan margarine, and substitute the eggs with flaxseed meal (1 tablespoon of flaxseed mixed with 3 tablespoons of water equals 1 egg). Use non-dairy milk like almond or oat milk.
- Gluten-Free: Swap out the self-raising flour for a gluten-free flour blend and make sure your baking powder is gluten-free as well.
- Tropical Twist: For a fun twist, try swapping out the pears for mangoes or pineapple. You can also add shredded coconut for extra texture.
- Nuts: Add some chopped walnuts or pecans to the batter for a bit of crunch.
Final Words
This cake is one of those recipes that feels like a treat but doesn’t take hours to prepare. It’s rustic but sophisticated enough to serve to guests. The balance of pear and ginger is perfect – warm, sweet, spicy, and comforting all at once.
FAQs
Can I Use Other Fruits In This Cake?
Yes, you can swap pears for apples or even mixed berries, but it might change the texture and flavor slightly.
Is The Cake Gluten-free?
No, it’s made with regular flour. But you can use a gluten-free flour blend if you need to make it gluten-free.
How Long Does The Pear And Ginger Cake Stay Fresh?
It stays fresh for up to 3 days at room temperature, or you can store it in the fridge for about 5 days.