Upside Down Pear Cake
|Butter||50 Milliliter (1/4 cup)|
|Firmly packed brown sugar||50 Milliliter (1/4 cup)|
|Grated orange rind||1 Teaspoon|
|Lemon juice||25 Milliliter (2 tablespoon)|
|Orange juice||25 Milliliter (2 tablespoon)|
|Finely chopped preserved ginger||25 Milliliter (2 tablespoon)|
|For cake layer|
|Butter||125 Milliliter (1/2 cup tablespoons)|
|Firmly packed brown sugar||125 Milliliter (1/2 cup)|
|All purpose flour||250 Milliliter (1 cup)|
|Ground almonds||50 Milliliter (1/4 cup)|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Orange juice||75 Milliliter (1/3 cup)|
Pear Layer: In heatproof 9 or 10 inch (23 or 25 cm) square or deep round cake pan, melt together butter and sugar; stir in orange rind and both juices.
Remove from heat.
Peel pears; halve lengthwise and core.
Cut each half into 3 wedges and arrange in neat rows in butter-sugar mixture in pan; cook, uncovered, over medium heat for 5 minutes, basting pears occasionally with butter-sugar mixture.
Sprinkle with ginger and set aside.
Cake Layer: In mixing bowl, cream together butter and sugar; beat in eggs.
In separate bowl, stir together flour, almonds, baking powder, soda and salt.
Stir into creamed mixture in 3 parts, alternating with orange juice in 2 parts.
Spread evenly over pears.
Bake cake in 375Â°F (190Â°C) oven for 30 minutes or until cake springs back when lightly touched in centre and juices bubble around edges.
Let cool in pan for 5 minutes, then turn out upside down onto large serving plate.
Scrape any juicy pieces left in pan onto cake.