Upside-down Pear and Ginger Cake Recipe

Upside-down Pear and Ginger Cake Recipe

Ingredients : Makes 6-8

900 g

120 ml

120 ml

175 g

2.5 ml

5 ml

175 g

175 g

3

Canned pear, halves, drained

Finely chopped stem ginger

Ginger syrup from the jar

Self-raising flour

Baking powder

Ground ginger

Soft light brown sugar

Butter, softened

Eggs, lightly beaten

Method :
  • Preheat the oven to 180oC/350oF/Gas 4. Base-line and grease a deep 20cm round cake tin.
  • Fill the hollow in each pear with half the chopped stem ginger. Arrange, flat-sides down, in the base of the cake tin, then spoon over half the ginger syrup.
  • Sift together the flour, baking powder and ground ginger. Stir in the sugar and butter, add the eggs and beat until creamy, 1-2 minutes.
  • Spoon the mixture into the cake tin. Bake in the oven for 50 minutes, or until a skewer inserted in the centre of the cake comes out clean. Leave the cake in the tin for 5 minutes. Turn out on to a wire rack, peel off the lining paper and leave to cool completely.
  • Add the reserved ginger to the pear halves and drizzle over the remaining syrup.

More Traditional Cakes Recipes