Who doesn’t love a good slice of cake? Even better, who doesn’t love a cake that combines the rich flavors of chocolate and the sweetness of pears? Jamie Oliver’s pear and chocolate cake is the perfect dessert to satisfy your sweet tooth. Whether you’re looking to treat yourself or impress your guests, this cake is sure to be a hit.
Ingredients:
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 200g self-raising flour
- 25g cocoa powder
- 100g ground almonds
- 2 ripe pears, peeled and chopped
- 50g dark chocolate, roughly chopped
Instructions:
- Preheat your oven to 180°C/350°F/gas 4. Grease and line a 23cm cake tin.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Sift in the flour and cocoa powder, then fold in the ground almonds.
- Stir in the chopped pear and chocolate until evenly distributed.
- Pour the mixture into the prepared cake tin and smooth the top with a spatula.
- Bake for 45-50 minutes until a skewer inserted into the center of the cake comes out clean.
- Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Nutritional Information:
Serving Size: 1 slice
Calories: 420
Fat: 27g
Saturated Fat: 14g
Carbohydrates: 40g
Fiber: 3g
Sugar: 26g
Protein: 6g
Sodium: 97mg
Cooking Time:
Preparation Time: 20 minutes
Cooking Time: 45-50 minutes
Total Time: 1 hour 10 minutes
Equipment:
- 23cm cake tin
- Baking paper
- Mixing bowl
- Electric mixer or whisk
- Spatula
- Wire rack
Serving Suggestions:
This cake is delicious on its own, but you can also serve it with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of chocolate sauce.
Variations:
You can substitute the pears for other fruits such as apples, plums, or berries. You can also swap the dark chocolate for white chocolate or milk chocolate, or add some nuts such as chopped hazelnuts or almonds.
Substitutions:
If you don’t have self-raising flour, you can make your own by mixing 200g plain flour with 2 teaspoons of baking powder. If you don’t have ground almonds, you can use almond flour or omit it altogether.
Storage:
Store the cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. You can also freeze the cake for up to 3 months.
Tips:
- Make sure the butter is softened before you start mixing it with the sugar, as this will make it easier to cream together.
- Don’t overmix the batter after adding the flour, as this can result in a tough cake.
- Make sure the pears are ripe but still firm, as overly ripe pears can make the cake too wet.
Notes:
This recipe makes a 23cm cake, but you can easily halve the recipe to make a smaller cake or double it to make a larger cake.
Frequently Asked Questions:
Can I use canned pears instead of fresh pears?
Yes, you can use canned pears, but make sure to drain them well before adding them to the cake batter.
Can I make this cake gluten-free?
Yes, you can substitute the self-raising flour with gluten-free self-raising flour, and make sure the cocoa powder and chopped chocolate are gluten-free as well.
If you’re looking for a gluten-free version of Jamie Oliver’s pear and chocolate cake, look no further. This recipe is just as delicious as the original, but uses gluten-free flour instead. It’s the perfect dessert for anyone who is gluten intolerant or simply looking for a healthier option.
Ingredients:
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 175g gluten-free self-raising flour
- 25g cocoa powder
- 100g ground almonds
- 2 ripe pears, peeled and chopped
- 50g dark chocolate, roughly chopped
Instructions:
- Preheat your oven to 180°C/350°F/gas 4. Grease and line a 23cm cake tin.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Sift in the gluten-free flour and cocoa powder, then fold in the ground almonds.
- Stir in the chopped pear and chocolate until evenly distributed.
- Pour the mixture into the prepared cake tin and smooth the top with a spatula.
- Bake for 45-50 minutes until a skewer inserted into the center of the cake comes out clean.
- Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Nutritional Information:
Serving Size: 1 slice
Calories: 420
Fat: 27g
Saturated Fat: 14g
Carbohydrates: 40g
Fiber: 3g
Sugar: 26g
Protein: 6g
Sodium: 97mg
Cooking Time:
Preparation Time: 20 minutes
Cooking Time: 45-50 minutes
Total Time: 1 hour 10 minutes
Equipment:
- 23cm cake tin
- Baking paper
- Mixing bowl
- Electric mixer or whisk
- Spatula
- Wire rack
Serving Suggestions:
This cake is delicious on its own, but you can also serve it with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of chocolate sauce.
Variations:
You can substitute the pears for other fruits such as apples, plums, or berries. You can also swap the dark chocolate for white chocolate or milk chocolate, or add some nuts such as chopped hazelnuts or almonds.
Substitutions:
If you don’t have gluten-free self-raising flour, you can make your own by mixing 175g gluten-free plain flour with 2 teaspoons of gluten-free baking powder. If you don’t have ground almonds, you can use almond flour or omit it altogether.
Storage:
Store the cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. You can also freeze the cake for up to 3 months.
Tips:
- Make sure the butter is softened before you start mixing it with the sugar, as this will make it easier to cream together.
- Don’t overmix the batter after adding the flour, as this can result in a tough cake.
- Make sure the pears are ripe but still firm, as overly ripe pears can make the cake too wet.
Notes:
This recipe makes a 23cm cake, but you can easily halve the recipe to make a smaller cake