Pear & Ginger Upside Down Cake
Our gluten free bake off competition winner for cake week was Chris Hands with this delicious yet simple recipe
35mins
Makes 8
Easy
Ingredients
Method
- Preheat oven to 180°C/160°C Fan/Gas Mark 4.
- Lightly butter and base line a 20cm round cake tin - I use one with a spring clip removable base.
- Mix 25g of the butter with 25g of the sugar to a cream and spread on the base of the tin. Sprinkle about 1/4 of the chopped ginger onto the base and place pears down onto this.
- For the cake, combine the White Mix, baking powder, spices and the remaining stem ginger, butter and sugar along with the eggs. (I mixed with a wooden spoon until blended but I am sure you could use a hand mixer - not sure if this would break up the chopped ginger so have only ever used the hand method).
- Pour this over the pears and bake for around 35 mins.
- Leave it to cool for 10-20 mins then pop a plate on top and turn upside down.
- You can leave until it is cold to eat but truly scrumptious when warm.