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Pear & walnut upside-down cake
Pear & walnut upside-down cake
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Pear upside-down cake with warm spices, caramelized pears, and crunchy walnuts. Satisfyingly moist, not overly sweet. Serve with a dollop of crème fraîche. Enjoy leftovers warmed in the oven for a rejuvenated treat.
Ingredients:
  • 6 ripe pears
  • 50 g butter
  • 80 g soft brown sugar
  • 1½ lemons juice of
  • 200 g butter softened
  • 200 g caster sugar
  • 4 eggs
  • 5 cardamom pods seeds from
  • 3 cloves
  • 100 g walnuts
  • 200 g self-raising flour
  • 4 teaspoons baking powder
  • 5 g sea salt
  • 100 g sour cream
  • crème fraîche or double cream
Instructions:
  • Peel and quarter the pears, removing the cores. Heat butter in a frying pan, add pears cut side down, sprinkle brown sugar, and cook until caramelized. Arrange pears in a cake tin. Reduce caramel until thick, pour over pears. Preheat oven to 180°C. Whisk butter and sugar until fluffy. Add eggs one at a time. Grind cardamom, cloves, and walnuts. Mix flour, baking powder, salt, cinnamon, spices, and walnuts into the batter. Stir in sour cream. Pour batter over pears. Bake for up to an hour at 160°C. Test with a skewer. Let cool before serving with cream.

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