Upside-down pear cake is just heavenly. Light, sweet and fruity, this dessert has it all. The delicate flavours make it especially perfect for a teatime treat.
Upside-down pear cake
- 100g (½ cup) sugar, plus extra for sprinkling
- 2 x 400g tins baby pears, drained
- 1 large egg
- 1,5 litres milk
- 5ml (1 tsp) bicarbonate of soda
- 120g (½ cup) butter
- 100ml honey
- 220g “00” flour
- pinch of salt
- castor sugar, for dusting
Preheat the oven to 180°C.
Lightly butter a 26cm springform cake tin and sprinkle all over with a little of the sugar. Arrange the pears at the bottom of the tin.
In a mixing bowl, beat the egg with the milk and bicarbonate of soda and set aside.
In a saucepan, melt the butter and honey over very low heat and set aside.
Sift the flour and salt into a large mixing bowl. Add the egg mixture, the butter mixture and the remaining sugar and beat well with a hand-held electric mixer.
Pour the batter over the pears and bake for about 50 minutes. Leave to cool completely then refrigerate for about 30 minutes. The cake will be very soft before refrigerating.
Serve dusted with the castor sugar, with whipped cream if desired.
To drink: Ken Forrester "T" Noble Late Harvest Chenin Blanc.