This very pretty upside-down gingerbread and pear cake is really simple to make. Butter and brown sugar are put into a loose-bottomed cake tin to make a caramelised sauce, then topped with tinned pears and a simple gingerbread cake mix.
- 2 x 400g tins pears in syrup, drained, 100ml syrup reserved
- 60g each butter and brown sugar
- 300g plain flour
- 2 tsp. each ground cinnamon and ginger
- 1 1/2 tsp. bicarbonate of soda
- 1 tsp. mixed spice
- 1 tsp. salt
- 120g butter
- 120g caster sugar
- 230ml treacle
- 130ml hot water
- 1 egg
Preheat the oven to 180C. Put the 60g of butter into a loose-bottomed cake tin and put it into the oven for a minute to melt. Once melted, swirl around the tin and scatter with 60g of brown sugar.
Remove the cores from the pears if needed and slice thinly. Arrange over the brown sugar mix and then grease the sides of the tin.
Sift together the flour, cinnamon, ginger, bicarb, mixed spice and salt. In another bowl, beat together the butter and sugar until creamy and then beat in the egg. Mix in the treacle and pear syrup, then stir in the flour mix.
Stir in the hot water, then pour the mixture over the pears. Bake for 45-50 minutes or until risen and golden, then leave to cool for 15 minutes before turning out.