Olive Magazine
Pear Upside Down Cake Recipe with Ginger

Pear and ginger upside-down cake

Published: August 27, 2017 at 10:00 am
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  • Preparation and cooking time
    • Total time
    • + cooling
  • Easy
  • Serves 8

Try our pear and ginger upside-down cake; it's moist, light and delicately sweet. Impress your friends and family this weekend with our easy-to-make cake

Nutrition:
NutrientUnit
kcal609
fat23.5g
saturates14.2g
carbs89.8g
sugars56.6g
fibre3.9g
protein7.4g
salt1g
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Ingredients

  • 200g butter, melted
  • 1 tbsp golden caster sugar
  • 5 pieces stem ginger in syrup, chopped into chunks
  • 4 small pears, peeled, 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

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.

Jamaican ginger and caramel cake
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