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


    1. 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.
    2. 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.
    3. Allow the cakes to cool in the tins for 10 minutes, then turn out and leave to cool completely on a wire rack.
    4. Eat!

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!

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