Jamie Oliver Gingerbread Cake

Jamie Oliver Gingerbread Cake

118

<p>This Jamie Oliver gingerbread cake, It&#8217;s like someone wrapped a rainy autumn afternoon in a warm blanket and made it edible. There&#8217;s this deep, almost &hellip; </p>

Ingredients
  • Olive oil, just enough to grease, and 200ml more for the batter 4 large eggs 200g dark brown sugar (that slightly molasses-y kind) 200g self-raising flour 1 teaspoon baking powder 200g ground almonds 100g dark chocolate (70%, the bitter stuff—don’t skimp) 100g stem ginger balls, syrupy and unapologetically strong One tin (410g) of pear halves, the kind that sit in juice
Preparation Info
  • Prep Time: - min
  • Cook Time: - min
  • Rest Time: - min
  • Serving: - people
  • Difficulty: -
  • Meal Type: -
Steps
  1. Start by heating the oven to 180°C. Or 350°F if that’s your thing. Grease your tray—20 by 30 cm, nothing fancy—and line it with damp greaseproof paper. Yeah, damp. It helps.
  2. Eggs go into a bowl. Big one. Beat ’em with the brown sugar and olive oil until they look like something you’d pour into a cake pan just because it smells like a hug. Add in the flour, baking powder, ground almonds. Fold it. Gently. Like you’re scared of waking a baby.
  3. Now. Chop half the chocolate. All the ginger. Tiny bits. Mix them into the batter like secrets you’re not ready to share. Pour everything into the tray. Level it out.
  4. Drain the pears. Keep half the juice—you’ll want it later, trust me. Slice the pears. Long and lazy slices. Nestle them into the batter. Don’t overthink it. Into the oven they go for 35 minutes, maybe less if your oven’s got a temper. Stick a skewer in—if it comes out with just crumbs, it’s done.
  5. Once it’s out, give it five minutes to breathe. Then lift it out. Paper off. Onto a rack. Let it cool while you stare at it, wondering if you should’ve made two.
  6. Now, the sauce. Put the empty tray over medium-high heat. (Yes, the same one. Let the cake crumbs flavor it.) Pour in the pear juice and a spoon or two of that sticky ginger syrup. Let it boil. Turn off the heat. Break in the rest of the chocolate. Stir until your spoon glides like it’s ice skating.
  7. Cut a slice. Drown it in sauce. Maybe add ice cream. Maybe don’t. Either way, it’s a small ceremony.
Allergens
  • No allergen info available.