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Pear and ginger upside-down cake
Published: August 27, 2017 at 10:00 AM
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Serves 8
Easy
Total time: 2 hrs and 15 mins
+ cooling
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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
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Alternatives
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Bake this moist ginger and pear upside-down cake, then check out our classic pear cake, easy ginger cake and Dorset apple cake.
Ingredients
Nutrition
-
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
Nutrition: per serving
- kcal609
- fat23.5g
- saturates14.2g
- carbs89.8g
- sugars56.6g
- fibre3.9g
- protein7.4g
- salt1g
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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.
Check out more of our ginger recipes here...
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