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Home Fantastische peren gember cakejes van Jamie

Recipes

According to the original recipe you serve these cakes with vanilla sauce, but I had mine with dark agave syrup and that was absolutely delicious too. I just didn't have any to hand, but with a scoop of ice cream on the side this makes a lovely little dessert.

Recipe

Jamie's fantastic pear and ginger cakes

These little cakes with ripe pear and stem ginger are wonderfully soft and aromatic. A simple recipe that comes together in no time and is guaranteed to impress.

Course	Dessert
Kitchen	British
Servings	4-6

Preparation time

Preparation time	35 min
Time in oven	20 min
Total	35 min

Equipment

Food processor
oven at 170°C
baking paper
pencil
ovenproof dishes (or muffin tin)

Ingredients

55g soft unsalted butter, plus extra for greasing
55g self-raising flour
55g caster sugar
1 egg
1 ball of stem ginger
grated zest of 1 orange
a splash of ginger syrup
1 ripe pear – peeled and cut into 1cm pieces

Jamie's fantastic pear and ginger cakes

1. Preheat the oven to 170°C. Draw circles on the baking paper slightly larger than your dishes, cut them out and grease one side.

2. Using a food processor, blend the butter, egg, flour and sugar into a batter. Add the stem ginger and grated orange zest and pulse briefly to combine (the pulse button works best here). Grease the dishes or muffin tin and pour a little ginger syrup into the bottom of each. Lay the pieces of pear on top, then pour in the batter. I hadn't read the instructions properly and accidentally mixed the pear pieces into the batter — it was absolutely delicious that way too!

3. Place the paper circles greased-side down onto the batter and put the dishes or tin in the oven for 20 minutes. The cakes are done when the tops spring back when lightly pressed. Enjoy!

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These cakes taste best when they're still slightly warm. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra-special touch.

No ripe pear in the house? This recipe works just as well with a ripe peach or nectarine. The ginger syrup gives the whole thing that essential sweet and spicy kick.

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