Saturday, 2 January 2016


Spiced Pear & Blackberry Upside-down Cake.
 
Topping:
1 tablespoon brown sugar
2 ripe pears, peeled
150g blackberries
1/4tsp grated nutmeg
2 cardamon pods
orange zest from half a clementine 
 
Cake:
100g softened butter
100g caster sugar
100g self-raising flour
1tsp baking powder 
1tsp vanilla extract
2 eggs
 
I made this for Boxing day and it went down very well. The cardamon gives it a little kick, It is not overly sweet and the berries add a nice sharpness. Serves nicely with cream or chocolate ice cream. 
 
To start, use some butter to grease a 8” (20cm) cake tin and sprinkle a tablespoon of brown sugar at the base. Slice your peeled pears length ways into four sections and lay them across the base, you will probably only need six sections of pear, then fill the gaps with blackberries. Grate the nutmeg over the fruit, remove the cardamon seeds from their pods and using a pestle & mortar grind them up, then sprinkle over. Lastly sprinkle the clementine zest over.
 
Place all of the cake mixture ingredients in a bowl and using a whisk mix well until you have a smooth batter, then simple pour over the fruit evenly and place in a pre heated oven at 160C for 35-40mins, when you think it is ready, place a tooth pick in the centre and see if it comes out clean. Remove from the oven and let it rest for 10mins before turning over on a cooling racking.
 
Serves 6-8