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Wednesday, 20 October 2010

Pear & Ginger Upside Down Cake

This is a variation to the previous blog Pear upside down cake, the cinnamon is optional.
A delicious dessert with custard on the freezing snow filled Bulgarian nights, The villagers love it too!
3 pears, peeled, cored & sliced

175g butter
175g caster sugar
3 eggs
175g self-raising flour
1tsp cinnamon
1 - 2tsp Ginger
2dsp Golden Syrup or Honey
3 tbsp milk
Grease a 8” deep cake tin.

Toss the pears in the ginger & arrange the pears over the bottom of the prepared tin. Swirl over the syrup.
Using an electric beater or a wooden spoon, cream the butter and sugar together in a large bowl until the mixture is light and fluffy.
Beat in the eggs, adding them one at a time and mixing well after each one.
Add the flour & cinnaman to the bowl, gently fold it into the mixture, then stir in the milk.
Spoon the cake mixture evenly over the pears and smooth the surface.
Cook in a preheated oven at 160c fan or 180C for 45 minutes, until the surface is firm, and the cake comes slightly away from the sides of the dish.
Remove from the oven, let it cool, then turn onto plate.

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