UPSIDE-DOWN PEAR & HAZELNUT CAKE
SERVES 8-10 PREP 35 MINS (+ OVERNIGHT CHILLING) COOK 1 HR 45 MINS
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.