This cake is like autumn in dessert form. Think warm spices, sweet pears, sticky molasses-wrapped up in a moist, comforting slice. It’s one of those bakes that fills your kitchen with spice-scented magic. Jamie Oliver’s version is rustic, homely and very forgiving. You don’t need to be a pro baker to pull it off.
What makes this cake special is the combination of caramelized pears on top (they almost melt into the cake) and the dark, treacly gingerbread beneath. The sponge is rich and full of deep flavor thanks to golden syrup, ground ginger and dark sugar. There’s a stickiness to it-kind of like a traditional ginger cake or sticky toffee pudding. but with more texture and fruit.
Jamie Oliver Pear And Gingerbread Cake Recipe
Ingredients Needed
Let’s break it down. Most of this you might already have in your pantry:
For The Pears
- 2 ripe pears (firm but not rock-hard)
- A knob of unsalted butter (around 25g)
- 1 tablespoon soft brown sugar
For The Cake
- 150g unsalted butter (softened)
- 125g dark brown sugar
- 100g golden syrup
- 100g black treacle (or use more golden syrup if you can’t find this)
- 2 large eggs
- 250g self-raising flour
- 1 heaped teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves (optional but adds depth)
- A pinch of salt
- 100ml whole milk (room temperature)
You can tweak the spice blend. Nutmeg, cardamom or even a little orange zest work well.
Equipment Needed
You don’t need a fancy kitchen. Here’s what you’ll want nearby:
- 20cm round cake tin (springform is best)
- Mixing bowls (at least two)
- Saucepan (for melting the butter/sugar/syrup)
- Whisk or electric mixer
- Spatula or wooden spoon
- Baking parchment
- Sieve (for the flour, if you want a finer texture)
How To Make Jamie Oliver’s Pear And Gingerbread Cake
Here’s the step-by-step. Don’t rush-it’s a slow-bake kind of cake. Put on some jazz or your favorite podcast.
1. Prep The Tin And Oven
Preheat your oven to 160°C fan (or 180°C regular). Line the base of your cake tin with parchment. Grease the sides. This cake is sticky. you’ll thank yourself later.
2. Cook The Pears
Peel, core and slice your pears. You want them in nice chunky wedges.
In a pan, melt a knob of butter and stir in the brown sugar. Let it bubble slightly, then toss in the pears. Cook for 5-7 minutes until they soften and take on some caramel color. Lay them flat in the bottom of your cake tin, like a pear fan.
3. Make The Wet Mix
In a saucepan, gently melt the butter, golden syrup, treacle and dark brown sugar. Stir until smooth. Take off the heat and let it cool for a few minutes.
Once it’s cooler, whisk in the eggs one at a time. Don’t worry if it looks split. it’ll come together.
4. Mix Dry Ingredients
Sift together the flour, ginger, cinnamon, cloves and salt. Slowly fold this into your wet mix. Add the milk to loosen it up. The batter should be thick but pourable.
5. Pour And Bake
Pour the batter over the pears. Use a spatula to smooth the top. Bake in the center of the oven for about 45-50 minutes. You want a gentle wobble in the center but a clean skewer from the edge.
Let it cool in the tin for 10-15 minutes before turning it out. If the pears stick a little, gently lift them off and reassemble on top. no big deal.
What I Learnt
Baking this taught me a few things:
- Don’t rush the syrup melting. If it’s too hot when you add the eggs, they’ll scramble. Let it cool a little.
- Layering fruit on the bottom = cake art. Those pears turn golden and soft, almost like built-in jam.
- Spices need time. The flavor deepens a day after baking. It’s even better the next morning with a cup of tea.
- Sticky cakes need parchment. Grease your tin like your life depends on it.
Most of all-it’s okay if it’s rustic. That’s the charm.
Recipe Tweaks For Jamie Oliver’s Pear And Gingerbread Cake
Jamie Oliver’s pear and gingerbread cake is already a cozy classic-spiced, moist and rich with flavor. But if you’re the kind of person who loves to put your own twist on things, there’s a lot of room to play here.
1. Switch Up the Pears
Jamie often uses ripe conference pears but don’t be afraid to mix it up. Bosc pears hold their shape beautifully when baked and Anjou pears give a juicier bite. Want a slightly tart edge? Try using a firm Granny Smith apple in the mix.
2. Add a Boozy Touch
Soak the sliced pears in a little spiced rum or brandy for 20-30 minutes before folding them into the batter. It adds depth and a warming finish. especially good in winter months.
3. Boost the Ginger
If you’re a ginger fiend, add more than the standard ground stuff. A knob of fresh grated ginger brings heat. Toss in a handful of chopped crystallized ginger for chewy bursts of sweetness.
4. Experiment With Sweeteners
The original recipe uses golden syrup or treacle. You can sub in maple syrup for a lighter, smoky sweetness or dark molasses for a deeper, almost bitter note. Honey works too but go for something mild like acacia if you don’t want it to overpower the spices.
5. Add Texture
The cake is super moist. but a bit of crunch goes a long way. Sprinkle chopped walnuts or pecans into the batter. You could even scatter some over the top just before baking for a nutty crust.
6. Make It Dairy-Free
Swap butter for a good-quality vegan margarine and use oat milk or almond milk in place of dairy. The flavor will still be lush, especially with all those spices.
7. Serve It Upside-Down Style
Before pouring the batter into the tin, layer the base with thinly sliced pears in a fan pattern. When baked and flipped, you’ll have a beautiful, caramelized topping that looks like it came from a patisserie.
Storage Tips For Leftovers
Assuming you don’t eat the whole thing in one go (we’ve been there), here’s how to store your cake so it stays as perfect as the day you baked it:
Room Temp (Short Term)
Wrap the cake in parchment and store in an airtight tin or cake dome. It’ll keep beautifully for 2-3 days. In fact, the flavors deepen after a day. so it might taste even better on day two.
Fridge (Medium Term)
If your kitchen runs warm or you’ve added dairy toppings (like whipped cream or mascarpone), keep the cake in the fridge. Just make sure it’s wrapped tightly-cling film plus foil works best. Take it out an hour before eating to let the texture soften.
Freezer (Long Term)
This cake freezes like a dream. Wrap individual slices or the whole cake in cling film, then foil. Label it and stash it for up to 3 months. To eat, defrost at room temp for a few hours or give it a very gentle warm-up in the oven at 140°C (275°F).
Pro tip: If you’re freezing slices, place parchment between each one before wrapping. makes it easy to grab one piece at a time.
What To Eat With Jamie Oliver’s Pear And Gingerbread Cake?
This cake is rich and spiced, so pairing it right takes it from ’yum’ to “oh wow”.
1. Creamy Companions
- Whipped cream with a little vanilla and a sprinkle of cinnamon? Yes, please.
- Mascarpone cheese, softened and slightly sweetened, adds a luxurious finish.
- A scoop of vanilla ice cream (or even better, cinnamon or salted caramel) creates a warm-meets-cold contrast that hits the spot.
2. Sauces And Drizzles
- Warm butterscotch sauce or a quick caramel drizzle works wonders.
- Want something tangy? Try a simple lemon or orange glaze to balance the spice.
- Greek yogurt with a swirl of honey for a healthier sidekick.
3. Drinks That Love This Cake
- A cup of strong black tea-Earl Grey or Assam pairs beautifully with the ginger.
- Chai latte if you want to double down on spice.
- For something stronger, a small glass of bourbon or a spicy dark rum works like a charm.
4. Cheese Pairings (Yes, Really)
This one’s for the foodies: try a sliver of aged cheddar or blue cheese on the side. It’s a bold move. but sweet and spicy cake plus salty cheese? Game changer.
FAQs
What Makes Jamie Oliver’s Pear And Gingerbread Cake Unique?
The combination of spicy gingerbread with the sweetness of pears gives it a cozy, rich flavor that’s perfect for autumn or winter.
Can I Substitute Fresh Pears With Canned Pears In This Recipe?
Fresh pears work best for texture and flavor, but canned pears can be used in a pinch. Just make sure to drain them well to avoid excess moisture.
How Long Does The Pear And Gingerbread Cake Last?
It typically stays fresh for 3-4 days when stored in an airtight container. You can also freeze it for longer storage.
