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Pear & gingerbread cake
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Total Time:
58 minutes
Ingredients:
  • 4 large eggs
  • 200 g dark brown sugar
  • 200 g self-raising flour
  • 200 g ground almonds
  • 100 g dark chocolate (70%)
  • 100 g stem ginger balls in syrup
  • 1 x 410g tin of pear halves in juice
Instructions:
  • Preheat the oven to 180°C/350°F/gas 4. Grease the roasting tray with olive oil and line it with damp greaseproof paper. In a large bowl, whisk eggs with sugar and 200ml oil, then fold in flour, baking powder, and ground almonds. Chop half the chocolate and all the ginger, fold into the batter, and pour into the tray. Drain the pears, reserving half the juice. Slice pears lengthwise and arrange on top of the batter. Bake for 35 minutes or until a skewer comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack, removing the paper. In the same tray over medium-high heat, pour in reserved pear juice. Add syrup from the stem ginger jar, bring to a boil, then turn off the heat. Add the remaining chocolate and stir until you have a chocolate sauce to drizzle over the sponge. Serve as is or with ice cream for a delicious dessert.

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