Another recipe from Jamie Oliver, found in the Woolworths magazine.
It makes 2 × 450g loaves and each cake serves 4-6.
150g butter, softened, plus extra for greasing
300g self-raising flour
150g light muscovado sugar
1 tsp ground ginger
3 balls of stem ginger, finely chopped
3 beurre bosc pears
4 free-range eggs, beaten
1 tbsp demerara sugar
1 tbsp hazelnuts, roughly chopped
- Preheat the oven to 180°C. In an electric mixer, beat together the butter, flour, sugar, ground ginger and stem ginger. Roughly chop 1½ pears and stir into the mixture along with the beaten eggs.. Once combined, divide between two greased and lined small loaf tins.
- Slice the remaining pears and poke down into the centre of each cake. Sprinkle the Demerara sugar and hazelnuts over the top, and bake for 45-50 minutes, or until golden-brown, risen and firm to touch in the centre.
- Allow the cakes to cool in the tins for 10 minutes, then turn out and leave to cool completely on a wire rack.
I didn’t have Demerara sugar, so I used light brown sugar.
Very moist cake and there was no time really to freeze any, it got eaten very quickly!