

STICKY PEAR AND GINGER UPSIDE DOWN DESSERT CAKE – WITH BUTTERSCHOTCH DRIZZLE
80 g castor sugar
170 g brown sugar
3 eggs
160 ml olive oil
75 ml buttermilk
60 ml ginger syrup
80 g ground almonds
160 g cake flour
10 ml baking powder
2,5 ml salt
80 ml finely chopped preserved ginger
5 large, firm pears
METHOD:
- Preheat the oven to 170 C and grease and line a 20 cm cake tin with baking paper
- Melt the castor sugar in a saucepan on very low heat – do not stir. Allow to heat until it turns into a light caramel colour. Pour the caramel carefully into the prepared tin, spread thinly over the surface
- Beat together the brown sugar and the eggs until light and fluffy, slowly add the olive oil whist still beating, then add the buttermilk and ginger syrup
- Sieve together the dry ingredients and add to the egg mixture, beat on a low speed until just combined
- Peel two of the pears and grate them, mix it into the batter as well as the chopped preserved ginger.
- Cut the other 3 pears into 5mm thick slices and arrange on top of the caramel. Spoon over the batter and tap the tin lightly. Bake for ±45 minutes and allow to cool in the cake tin
Serve with whipped cream, crème fraiche or ice cream and a caramel sauce
BUTTERSCOTCH SAUCE
100 g butter
200 g brown sugar
150 ml cream
5 ml vanilla
- Mix together the ingredients for the butterscotch sauce in a small saucepan on medium heat, stir to melt the sugar and cook until it is thick and a syrup (110°C) Optional to stir in 5 ml Maldon salt
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