Pear and ginger upside-down cake
- Preparation and cooking time
- Total time
- + cooling
- Easy
- Serves 8
Skip to ingredients
- 200g buttermelted
- 1 tbsp golden caster sugar
- 5 pieces stem ginger in syrupchopped into chunks
- 4 small pearspeeled, halved and cored
- 200g dark muscovado sugar
- 50g golden syrup
- 50g black treacle
- 3 tbsp, from the jar ginger syrup
- 2 eggs
- 250ml milk
- 350g self-raising flour
- 1 tsp ground ginger
Nutrition: per serving
- kcal609
- fat23.5g
- saturates14.2g
- carbs89.8g
- sugars56.6g
- fibre3.9g
- protein7.4g
- salt1g
Method
step 1
Heat the oven to 150C/fan 130C/gas 2. Line the base of a 23cm deep springform cake tin, brush with 1 tbsp of the melted butter and scatter over the golden caster sugar.
step 2
Put a piece of stem ginger in the core of each pear half, then lay cut-side down on the base of the tin. Add the muscovado sugar, golden syrup, treacle, the rest of the stem ginger and 2 tbsp of the ginger syrup to the rest of the melted butter, and mix well. Beat the eggs and milk, then stir into the butter and syrup mixture.
step 3
Gradually add the flour and ground ginger, mixing it to a smooth consistency. Pour the mixture over the pears and bake for 1 hour 40 minutes or until risen and cooked through.
step 4
Leave to cool for a couple of minutes in the tin, then turn onto a wire rack to cool completely. Brush the top of the cake with the remaining ginger syrup before serving.
