Pear Upside-Down Cake Recipe
This pear upside-down cake tastes good all on its own. I am pleased with this new pear upside-down cake recipe. Nothing is quite as satisfying as this!
Ingredients
Topping:
Imperial (Metric)
Milk-free margarine
2 oz (50g) raw cane sugar
4 pears, peeled and halved
American
Milk-free margarine
1/3 cupful raw cane sugar
4 pears, peeled and halved
Base:
1 oz (25g) soya flour
2 oz (50g) raw cane sugar
1 teaspoonful dried pectin
1 oz (25g) potato flour
4 oz (100g) ground brown rice
1 oz (25g) yellow split pea flour
1 oz (25g) ground almonds
1 slightly heaped tablespoonful special baking powder
1/3 pint (200ml) unsweetened orange juice
1 tablespoonful sunflower oil or similar
1 oz (25g) wheat-free cocoa
Directions
Liberally grease a straight-sided, shallow round dish, about the size of a sponge tin.
Sprinkle all over with the sugar and place the pears, cut side down and with the tops pointing in towards the centre of the dish.
Preheat oven at 400°F/200°C (Gas Mark 6).
Put all ingredients into a bowl and mix with a wooden spoon until you have a creamy cake mix.
Spread carefully over the pear halves and fill in the gaps.
Flatten with a knife and bake on the top shelf for about 30 minutes.
Leave to cool for 5 minutes and then cover with a plate.
Turn upside-down and lift the dish off carefully.
Sprinkle all over with the sugar and place the pears, cut side down and with the tops pointing in towards the centre of the dish.
Preheat oven at 400°F/200°C (Gas Mark 6).
Put all ingredients into a bowl and mix with a wooden spoon until you have a creamy cake mix.
Spread carefully over the pear halves and fill in the gaps.
Flatten with a knife and bake on the top shelf for about 30 minutes.
Leave to cool for 5 minutes and then cover with a plate.
Turn upside-down and lift the dish off carefully.
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