Dried pear upside down cake with bay & verjuice syrup

SERVES 8 PREP & COOK TIME 1 HOUR (+ STANDING TIME)

180g dried pears

60ml verjuice

1 cup (220g) caster sugar

4 free range eggs, separated

1/3 cup (80ml) extra virgin olive oil

1/2 cup (65g) spelt flour

1/2 cup (75g) plain flour

3/4 teaspoon baking powder thick cream, for serving

VERJUICE SYRUP

375ml verjuice

1½ cups (330g) caster sugar 2 cinnamon sticks

3 fresh bay leaves

15g fresh ginger, peeled, sliced thinly

1 Reconstitute the pears in the verjuice and ¼ cup (60ml) water in the microwave in a covered bowl for 2 minutes on the defrost cycle or until soft. Drain any liquid off and reserve.

2 Preheat the oven to 180˚C (160˚C fan-forced). Grease and line the base and side of a 20cm cake pan (not a springform) with baking paper. Ensure the collar of the baking paper is 3-4 centimetres higher than sides of the pan.

3 VERJUICE SYRUP Place the verjuice, sugar, cinnamon and bay leaves in a medium frying pan (28cm diameter). Bring to a rapid boil over a high heat. Boil for about 6 minutes or until syrup reduces by half, or until it begins to form a light caramel colour, being careful not to let it darken too much and go to toffee. Remove the bay leaves and cinnamon sticks and reserve for decoration. Add ginger to the syrup and swirl to combine. Pour half the syrup into the prepared cake pan. Add ¼ cup (60ml) water to the remaining syrup and reserve to serve with the cake.

4 Arrange the drained pears on top of the syrup in the pan.

5 For the cake batter, beat half the sugar with the egg yolks until thick and pale. With the mixer running slowly pour in the olive oil and any of the juices left from soaking the pears into the egg yolk mixture, whisk for 30 seconds to combine.

6 Sift in the combined flours and baking powder and beat for

1 minute or until batter is smooth; set aside.

7 Place egg whites into a clean mixing bowl and beat until soft peaks form. Gradually add remaining sugar, beating until sugar has dissolved.

8 With a large metal spoon, gently fold the meringue into the egg yolk mixture in 3 batches. Spread mixture into the prepared pan.

Bake for about 45 minutes or until cooked when tested. Remove from oven and allow to cool in the pan for 30 minutes.

9 To turn out, trim off baking paper collar so it is level with the cake. Invert onto a cake stand or platter. Decorate top with reserved bay leaves and serve with reserved syrup and thick cream.