Upside-down pear & ginger cake

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Recipe by olive magazine

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1. Heat the oven to 150C/130C/gas 2. Base line a 20-22cm deep square cake tin, brush with 2 tbsp melted butter and scatter over the sugar. Melt the butter in a pan with the rest of the syrup ingredients, then cool.
2. Mix the flour with the ground ginger. Beat the eggs and the milk together, then stir the mixture into the cooled butter and syrup mixture then gradually add to the flour, mixing it to a smooth consistency.
3. Put the pear halves cut-side down in the tin in a nice pattern, pour over the mixture and bake for about 1 hour 45 minutes or until risen and cooked. Cool then turn out and cut into squares.

Per serving

538 kcalories, protein 6.6g, carbohydrate 79.9g, fat 23.5 g, saturated fat 14g, fibre 1.9g, salt 0.95 g

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• Ellen

  06 August 2009

  Ellen commented on this recipe

  I made this the other night and it was delicious. I always put more ginger and often add mixed spice to anything like this which I think adds something. Try it!

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Ingredients

• 1 tbsp golden caster sugar
• 2 eggs
• 250ml milk
• 350g self-raising flour
• 3 small pears , halved and cored - put a piece of stem ginger in the core of each half
• 1 tsp ground ginger

SYRUP

• 200g butter , plus 2 tbsp melted butter for the tin
• 200g unrefined dark brown sugar
• 1 tbsp golden syrup
• 3 pieces stem ginger , chopped, plus 2 tbsp ginger syrup from the jar

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Difficulty and servings

Serves 9

Preparation and cooking times

Ready in 20 minutes plus 1 hour 45 minutes

Ingredients

• 1 tbsp golden caster sugar
• 2 eggs
• 250ml milk
• 350g self-raising flour
• 3 small pears , halved and cored - put a piece of stem ginger in the core of each half
• 1 tsp ground ginger

SYRUP

• 200g butter , plus 2 tbsp melted butter for the tin
• 200g unrefined dark brown sugar
• 1 tbsp golden syrup
• 3 pieces stem ginger , chopped, plus 2 tbsp ginger syrup from the jar

Per serving

538 kcalories, protein 6.6g, carbohydrate 79.9g, fat 23.5 g, saturated fat 14g, fibre 1.9g, salt 0.95 g

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