Jamie Oliver Recipes

Jamie Oliver Pear And Ginger Cake Recipe

5 min read

I remember the first time I baked Jamie Oliver’s Pear and Ginger Cake. It was on a rainy afternoon, and I was in the mood for something cozy and comforting. I had some ripe pears lying around, and ginger was always a favorite in my pantry. I figured, why not try something new? The smell that filled the house as the cake baked was just pure heaven-fruity, spicy, and warm. It was one of those moments where you instantly knew this recipe would be on repeat. Ever since, it’s become my go-to when I want to impress friends or just treat myself to something indulgent.

Jamie Oliver’s Pear And Ginger Cake Recipe

If you’ve ever tried Jamie Oliver’s recipes, you’ll know he has a knack for transforming simple ingredients into something extraordinary. This cake is no exception. It’s light yet rich, with the sweetness of the pears perfectly balanced by the zing of fresh ginger. Whether you’re an experienced baker or just starting, this recipe is forgiving and a joy to make. Here’s how to get it right:

Ingredients Needed

  • Pears (about 4 medium-sized ripe ones): The fruit gives the cake its moisture and natural sweetness.
  • Fresh Ginger (about 1-inch piece, grated): Adds that warming spicy kick.
  • Butter (unsalted, 1/2 cup or 115g): For richness and texture.
  • Sugar (granulated, 3/4 cup or 150g): Balances the sweetness, though the pears already add some.
  • Eggs (2 large): The binding agents, adding lift and structure to the cake.
  • Flour (1 1/2 cups or 190g): The base of the cake, giving it its structure.
  • Baking Powder (1 1/2 teaspoons): Helps the cake rise.
  • Ground Cinnamon (1 teaspoon): Adds a subtle warmth that complements the ginger.
  • Lemon Zest (from 1 lemon): Brightens up the flavor.
  • Salt (a pinch): Enhances the sweetness and balances the flavors.

How To Make Jamie Oliver’s Pear And Ginger Cake

  1. Preheat the oven: Set your oven to 350°F (175°C) and grease your cake tin (or line it with parchment paper).
  2. Prepare the pears: Peel and core the pears. Chop them into small chunks, but not too small-they should still hold their shape during baking.
  3. Cream the butter and sugar: In a large bowl, beat the butter and sugar together until light and fluffy. It’s about 3 minutes with a hand mixer or a bit longer by hand.
  4. Add eggs and zest: Mix in the eggs one at a time, then stir in the lemon zest. The batter should look smooth.
  5. Dry ingredients: In a separate bowl, combine the flour, baking powder, cinnamon, and salt. Gradually fold the dry ingredients into the wet mixture.
  6. Incorporate ginger and pears: Add in the grated ginger and chopped pears. Gently fold them into the batter, ensuring an even distribution.
  7. Bake: Pour the batter into your prepared cake tin and bake for about 45 minutes or until a toothpick comes out clean from the center.
  8. Cool: Let the cake cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.

Ingredient Science Spotlight

Let’s break down some of the key ingredients to understand why they work so well together:

  • Pears: These fruits provide moisture without making the cake overly dense. The sugars in the pears caramelize slightly as the cake bakes, adding natural sweetness.
  • Ginger: The fresh ginger gives the cake a sharp, aromatic heat that pairs beautifully with the sweetness of the pears. Ginger also has digestive benefits, so you’re not just indulging, you’re helping your stomach too!
  • Butter and Eggs: These create the cake’s tender crumb. The fat in the butter gives the cake richness, while the eggs provide structure and a slight lift.
  • Baking Powder: It’s the leavening agent responsible for the cake’s rise. The tiny bubbles it creates make the texture light and airy.

Expert Tips

  • Use ripe pears: The riper the pears, the sweeter and juicier they are, which will make your cake even better.
  • Don’t overmix the batter: Once you add the dry ingredients, mix just until combined. Overmixing can lead to a tough texture.
  • Grate the ginger finely: This ensures the ginger blends evenly into the batter, distributing the flavor throughout.
  • Test for doneness: Every oven is different, so start checking around 40 minutes with a toothpick. If it comes out clean, it’s ready.
  • Let it rest: This cake gets even better the day after you bake it. Letting it sit for a while allows the flavors to meld.

Recipe Variations

  • Add nuts: Try adding chopped walnuts or pecans for a bit of crunch.
  • Spices: Experiment with adding a pinch of ground cloves or nutmeg for extra depth.
  • Make it dairy-free: Swap out the butter for coconut oil or vegan butter, and use a dairy-free egg substitute.
  • Frosting: For a richer option, cream cheese frosting or a light drizzle of caramel would complement the cake beautifully.

Final Words

Jamie Oliver’s Pear and Ginger Cake is everything you could want in a dessert. It’s simple, delicious, and elevates the humble pear into something special. I’ve made this cake for everything from casual afternoon teas to family gatherings. The combination of pear’s sweetness and ginger’s warmth always makes it a crowd-pleaser. Plus, it’s a wonderful way to use up those pears that are starting to get a little too ripe to eat fresh.

FAQs

Can I Use A Different Fruit Instead Of Pears?

Yes, you can try apples or even peaches for a twist on the recipe.

Is It Possible To Make The Cake Gluten-free?

You can use a gluten-free flour blend to make this cake gluten-free without changing the texture too much.

How Do I Store The Pear And Ginger Cake?

Store it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

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