Ginger Pear Upside Down Cake V 1

The recipe Ginger Pear Upside Down Cake Kitchen Mode

• 1

  Preheat oven to 180ºC, gas mark 4.

• 2

  First make the caramel. Tip 40g butter, 1 teaspoon chopped ginger, 50g brown sugar, 3 tablespoon maple syrup and a pinch of salt into a small saucepan. Melt over low heat, stirring gently to dissolve the sugar. Cook slowly until the mixture comes up to a boil. Allow to boil vigorously for two minutes and then remove from heat. Pour into a 23cm cake pan, tilting to coat the bottom. Let cool while you prepare the remainder of the cake.

• 3

  Drain the pear halves, reserving 2 tablespoons of the juice/syrup for the batter. Cut the pear halves into slices and set aside.

• 4

  Make the batter; in a large bowl, cream together the butter and sugar until well combined. Beat in the eggs, one at a time, until well blended. In a separate bowl, stir together the flour, baking powder, bicarbonate of soda, ground ginger, cinnamon, and salt. Stir the flour into the butter mixture until well combined. Lastly, stir through 2 tablespoons of the reserved juice/syrup.

• 5

  Arrange the pear slices along the bottom of the pan, overlapping them to completely cover the caramel.

• 6

  Carefully scoop the batter over the pears, spreading gently to cover.

• 7

  Pop in the oven and bake for 25-30 minutes or until the cake is a deep golden brown and a toothpick inserted in the center comes out clean.

• 8

  Let cool for 5 minutes then loosen the edges with a knife. Put a plate upside down onto the cake pan then carefully flip the plate and the pan together, turning the cake out onto the plate. Remove the pan to reveal your ooey gooey cake.

• 9

  Let cool slightly and serve warm or cool completely and serve at room temperature. Drizzle with touch of cream or a dollop of whipped cream, if you like.

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