Vegetarian

Pear-ginger upside-down cake

Name: Pear-ginger upside-down cake
Total time: 45 min
Yield: 12 servings
Ingredients: 1.5 tsps baking soda; 360 ml buttermilk; 55 g little demerara sugar; 3 free range eggs; 375 g flour; 2 Tbs ginger; 1.5 tsps ground cinnamon; 5 Tbs maple syrup; 4 asian pear; 292 g salt; 1 stick unsalted butter

A delicious lacto ovo vegetarian dessert, this pear-ginger upside-down cake is perfect for a special occasion or holiday treat. It covers 9% of your daily requirements of vitamins and minerals and can be made in just 45 minutes. Similar recipes include Pear-Ginger Upside-Down Cake, Pear Upside-Down Ginger Cake, and Pear-ginger upside-down cake.

Ingredients

baking soda

1.5 tsps

buttermilk

360 ml

little demerara sugar

55 g

free range eggs

flour

375 g

ginger

2 Tbs

ground cinnamon

1.5 tsps

maple syrup

5 Tbs

asian pear

salt

292 g

unsalted butter

1 stick

Method

Oil a 9-inch spring form pan, and line the bottom with a 10-inch circle of parchment paper.
Combine butter, brown sugar, and cinnamon in a medium saucepan. Melt the butter over medium heat for about 1 minute.
Pour the mixture into the prepared spring form pan, completely coating the parchment paper.
Place the quartered pears on top of the butter-sugar mixture, lining the pieces up tightly in a decorative circle.In a large mixing bowl cream butter (cut into smaller pieces) and brown sugar for 3-5 minutes, until smooth.
Add the grated ginger, and beat 1 minute more.
Add the eggs one at a time,making sure that each egg is fully incorporated before adding another.
Add in the maple syrup or honey and beat to fully mix. The mixture will look as though it is breaking or curdling, but it will come together when the dry ingredients are added.In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
Whisk to fully combine.Alternately add small amounts of flour and buttermilk to the batter, stirring and folding with a rubber spatula until the dry ingredients are just absorbed. Do not overmix the batter.
Pour and scrape the batter into the pear-lined pan, smoothing the top with a rubber spatula.
Bake the cake at 325F for about 1 hour and 45 minutes, until a skewer inserted in the cakes centre comes out clean.
Let the cake cool in the pan for 10 minutes on a wire rack.Cover the pan with a serving plate; then carefully invert them together. Release the sides of the pan, and lift it away. Gently lift the pans base off the cake, and peel away the parchment paper.Allow the cake to cool, and serve warm.

Nutrition:

324 kcal

Carbs

53 g

Fat

10 g

Protein

5 g

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