UP­SIDE-DOWN PEAR & HAZEL­NUT CAKE

SERVES 8-10 PREP 35 MINS (+ OVERNIGHT CHILL­ING) COOK 1 HR 45 MINS

Homes+ (Australia) - - EASY FOOD -

2 cups red wine

1⁄3 cup caster sugar 2 cin­na­mon sticks

1 vanilla bean, split, seeds scraped

4 pack­ham pears, peeled, halved, cored

11⁄4 cups caster sugar, plus ex­tra

185g but­ter, soft­ened 3 eggs

12⁄3 cups plain flour

11⁄2 tsp bak­ing pow­der 3 tsp mixed spice

1 cup hazel­nut meal

3⁄4 cup nat­u­ral yo­ghurt dou­ble cream, to serve

ONE In a medium saucepan, stir wine, sugar, cin­na­mon and vanilla on medium heat un­til sugar dis­solves. Add pears and bring to the boil. Sim­mer, turn­ing oc­ca­sion­ally, for 15-20 mins or un­til pears are ten­der. Trans­fer to a bowl. Chill overnight. TWO Line an oven tray with pa­per towel. Re­move pears from syrup and place on tray. In a small saucepan, heat re­main­ing syrup on high. Sim­mer for 10 mins or un­til thick­ened.

THREE Pre­heat oven to 180°C/160°C fan. Lightly grease and line base and sides of a 24cm round cake pan with bak­ing pa­per. Ar­range pears, rounded-side down, in pan.

FOUR In a large bowl, us­ing an elec­tric mixer, beat sugar and but­ter to­gether un­til pale and creamy. Add eggs, 1 at a time, beat­ing well af­ter each ad­di­tion. In a large bowl, sift flour, bak­ing pow­der and spice to­gether. Stir in hazel­nut meal. Fold into egg mix­ture then fold in yo­ghurt. Spread mix­ture over pears.

FIVE Bake for 11⁄4 hrs or un­til cooked when tested (cover with foil if cake is over­brown­ing). Cool in pan for 10 mins be­fore trans­fer­ring to a wire rack to cool com­pletely.

SIX Cut cake into wedges and serve with ex­tra syrup and a dol­lop of dou­ble cream.

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