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Pear & macadamia upside-down cake
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Prep Time:
15 minutes
Cook Time:
100 minutes
Total Time:
115 minutes
Delicious and warm upside-down cake with rich flavors.
Ingredients:
  • Melted butter, to grease
  • 175g butter, softened
  • 2 just-ripe Beurre Bosc pears, peeled, cored, each pear cut into 8 wedges
  • 300g (1 1/2 cups, firmly packed) dark brown sugar
  • 60ml (1/4 cup) thin cream
  • 60ml (1/4 cup) water
  • 60g (1/3 cup) macadamia nuts, coarsely chopped
  • 2.50 gm ground ginger
  • 3 eggs
  • 75g (1/2 cup) plain flour
  • 40g (1/4 cup) self-raising flour
  • 55g (1/2 cup) almond meal
  • 85g (1/3 cup) sour cream
Instructions:
  • Preheat your oven to 180C. Lightly coat a 20cm round cake pan with melted butter, then line the base and sides with non-stick baking paper.
  • In a large frying pan over high heat, melt 20g of butter until foamy. Place half of the pear, cut-side down, and cook for 2 minutes per side until golden brown. Transfer to a plate and repeat with the rest of the pear. Arrange the pears over the prepared pan base.
  • Melt the remaining 25g of butter in a pan over medium-high heat until foaming. Stir in 100g (1/2 cup) of sugar for about 1 minute until well combined. Mix in the cream and water and stir for 2 minutes until slightly thickened. Remove from heat. Pour half the caramel sauce over the pears in the cake pan. Save the remaining caramel sauce for later. Sprinkle the pear mixture with macadamia nuts.
  • In a medium bowl, use an electric beater to blend ground ginger, remaining butter, and remaining sugar until pale and creamy. Add eggs one at a time, beating well after each addition. Stir in combined flours, almond meal, and sour cream until just combined using a wooden spoon. Spoon mixture over the pear in the cake pan and smooth the top.
  • Bake in a preheated oven for 1 1/2 hours or until a skewer inserted into the center comes out clean. Let it cool for 5 minutes before turning it onto a serving platter.
  • Pour the remaining caramel sauce over the cake, slice it into wedges, and enjoy while it's fresh!

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