Easter Cupcakes
- 20 mins
- 6 portions
- Easy
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Pear & Ginger Upside Down Cake
Our gluten free bake off competition winner for cake week was Chris Hands with this delicious yet simple recipe
-
Cook: 35 mins
Prep: 10 mins - 8
- Easy
Go back
Pear & Ginger Upside Down Cake
Our gluten free bake off competition winner for cake week was Chris Hands with this delicious yet simple recipe
-
Cook: 35 mins
Prep: 10 mins - 8
- Easy
Ingredients
| 150g butter | |
| 150g golden caster sugar | |
| 2 balls stem ginger (from a jar) | |
| 1 tin drained pears | |
| 125g Juvela Gluten Free White Mix | |
| 1tsp baking powder* | |
| 2tsp ground ginger | |
| 1tsp cinnamon | |
| 2 medium eggs |
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.
Reviews (1)
Ann Brown
This is a fabulous recipe I make it when entertaining and have great comments on how good it is
30th Jun 2022
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