Pear and gin­ger up­side-down cake


Olive - - Contents -

but­ter 200g, melted golden caster sugar 1 tbsp stem gin­ger in syrup 5 pieces, chopped into chunks

pears 4 small, peeled, halved and cored dark mus­co­v­ado sugar 200g golden syrup 100g black trea­cle 50g gin­ger syrup from the jar, 3 tbsp eggs 2 milk 250ml self-rais­ing flour 350g ground gin­ger 1 tsp

• Heat the oven to 150C/fan 130C/gas 2. Line the base of a 23cm deep spring­form cake tin, brush with 1 tbsp of the melted but­ter and scat­ter over the golden caster sugar. Put a piece of stem gin­ger in the core of each pear half, then lay cut-side down on the base of the tin.

• Add the mus­co­v­ado sugar, golden syrup, trea­cle, the rest of the stem gin­ger and 2 tbsp of the gin­ger syrup to the rest of the melted but­ter, and mix well.

• Beat the eggs and milk, then stir into the but­ter and syrup mix­ture. Grad­u­ally add the flour and ground gin­ger, mix­ing it to a smooth con­sis­tency.

• Pour the mix­ture over the pears and bake for 1 hour 40 min­utes or un­til risen and cooked through. Leave to cool for a cou­ple of min­utes in the tin, then turn onto a wire rack to cool com­pletely. Brush the top of the cake with the re­main­ing gin­ger syrup be­fore serv­ing. PER SERV­ING 609 KCALS | FAT 23.5G SATURATES 14.2G | CARBS 89.8G | SUG­ARS 56.6G FI­BRE 3.9G | PRO­TEIN 7.4G | SALT 1G

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.