Pear and walnut upside down cake

SERVES 8 INGREDIENTS

For the pear topping

■ 6 ripe pears

■ 50g butter

■ 80g soft brown sugar

■ Juice of 1½ lemons

For the cake

■ 200g butter, softened

■ 200g caster sugar

■ 4 eggs

■ Seeds from 5

cardamom pods

■ 3 cloves

■ 100g walnuts

■ 200g self-raising flour

■ 4 tsp baking powder

■ 5g sea salt

■ 1 tsp ground cinnamon

■ 100g sour cream

For serving

■ Crème fraîche

or double cream 1

Peel the pears, cut into quarters lengthways and remove the cores.

2

Place a wide frying pan on medium heat and melt the butter. Add the pears, cut side down, then sprinkle the soft brown sugar over the top and shimmy the pan to mix into the butter.

3

Add the lemon juice. Cook for 8 to 10 minutes to create soft pears in an amber caramel.

4

Remove the pears and arrange cut side up, fat side out in a 9in non-springform cake tin (you may not need all of them).

5

Leave the caramel bubbling on a low heat to reduce until thick, then pour over the pears. 6

Preheat the oven to 200°C/ 180°C fan/gas mark 6.

7

To make the cake mixture, you can either mix with an electric whisk or use a stand mixer.

8

Place the softened butter in a large bowl and add the sugar. Whisk until the butter is pale and fluffy. With the mixer running, add the eggs one at a time, making sure each one is thoroughly mixed before adding the next, or the butter may split.

9

Grind the cardamom seeds and cloves with a pestle and mortar, then pour into a bowl. Bash the walnuts in the mortar or crush them in a folded tea towel, using a rolling pin, keeping a chunky texture. Mix the flour with the baking powder.

10

Sift, then add to the butter with the salt, cinnamon, ground spices and walnuts.

11

Mix these dry ingredients into the batter, then stir through the sour cream.

12

Pour the cake batter over the pears. Lightly even out the top and place in the middle of the oven for up to an hour, until set.

13

Remove from the oven and leave to sit for 15 minutes, then place a chopping board gently on top of the cake. Flip the cake and board, then remove the tin.

14

Serve warm, with crème fraîche or double cream.