Name: Sticky upside-down pear and gingerbread cake recipe
Prep time: 25 min
Cook time: 65 min
Total time: 90 min
Yield: 1
Ingredients: 150g butter, melted; 135.00 gm dark brown sugar; 3 beurre bosc pears, halved, cored, thinly sliced; 167.50 gm golden syrup; 128.75 gm milk; 1 egg, lightly beaten; 250.00 ml plain flour, sifted; 150.00 gm self-raising flour, sifted; 10.00 gm ground ginger; 2.50 gm ground cinnamon; Double thick cream, to serve; 20g butter; 32.00 gm dark brown sugar; 0.63 gm ground ginger

Sticky upside-down pear and gingerbread cake recipe

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Prep Time:
25 minutes

Cook Time:
65 minutes

Total Time:
90 minutes

Delicious pear and gingerbread upside-down cake, ideal for a sweet afternoon delight.

Ingredients:

150g butter, melted
135.00 gm dark brown sugar
3 beurre bosc pears, halved, cored, thinly sliced
167.50 gm golden syrup
128.75 gm milk
1 egg, lightly beaten
250.00 ml plain flour, sifted
150.00 gm self-raising flour, sifted
10.00 gm ground ginger
2.50 gm ground cinnamon
Double thick cream, to serve
20g butter
32.00 gm dark brown sugar
0.63 gm ground ginger

Instructions:

Preheat your oven to 180C/160C fan-forced. Grease a 20cm round cake pan with a 7cm depth and line the base and sides with baking paper. Drizzle the base of the pan with 1 tablespoon of melted butter, sprinkle with 2 tablespoons of brown sugar, and arrange the pear slices in a slightly overlapping pattern over the base.
Combine golden syrup, milk, remaining butter, and sugar in a saucepan over medium heat. Stir for 4 to 5 minutes until the sugar has dissolved (make sure not to boil). Pour the mixture into a large heatproof bowl and let it cool for 10 minutes before proceeding.
Combine the egg with the butter mixture and whisk until smooth. Add flour, ginger, and cinnamon, then continue whisking until the mixture is smooth. Spoon the batter into the pan.
Bake for 55 minutes to 1 hour until a skewer inserted in the center comes out clean. Allow to cool in the pan for 5 minutes.
Prepare the Sticky Ginger Sauce by gently heating butter, sugar, ginger, and 1⁄4 cup water in a saucepan until the sugar dissolves. Increase heat and simmer until slightly thickened, about 2-3 minutes.
Place the cake onto a decorative serving platter. Generously drizzle with the sauce and serve alongside a dollop of cream.

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