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    You are in: Home / Recipes / Upside Down Pear and Ginger Cake Recipe
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    Upside Down Pear and Ginger Cake

    1/1 Photo of Upside Down Pear and Ginger Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Dublin Cookery School's Note:

    This pear and ginger dessert is like a tarte tatin, but with a cake base. When the cake comes out of the oven it is flipped upside down, revealing the pears covered by the caramel and ginger syrup.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Equipment: Ovenproof frying pan, about 28cm across and at least 3.5cm deep, or a tarte tatin tin.
    2. 2
      Preheat the oven to 180°C, 160°C Fan, 350°F, Gas 4.
    3. 3
      TO MAKE THE PEAR TOPPING: Peel, core and thinly slice the pears. Squeeze lemon juice over the slices to prevent them from discolouring. It’s important to have the pears ready before preparing the caramel.
    4. 4
      Place the frying pan over a low heat and add the butter, sugar and the preserved ginger syrup (or honey and grated ginger). Allow the butter and sugar to melt and then turn up the heat. Cook until the mixture turns golden. Don’t worry if the butter separates from the sugar, it will all come back together again in the end. Swirl the pan to mix the caramel so that it colours evenly. Remove from the heat as soon as it becomes a rich golden colour. Slide the pear slices immediately into the caramel, spreading them over the base of the frying pan as evenly as possible. Take great care not to cause any splashes with the hot liquid or to touch the caramel.
    5. 5
      TO MAKE THE CAKE: Using an electric beater, cream the butter and sugar together in a mixing bowl until light and fluffy. Beat the eggs together in a small bowl and add the eggs little by little, beating between each addition. Fold in the flour, ground almonds, ginger syrup (or honey and ginger) and baking powder. Place spoonfuls of the batter at intervals on top of the pears and then spread it out to cover the pears completely.
    6. 6
      Place in the oven and bake for about 40 minutes. Test by inserting a skewer into the centre. When the skewer comes out clean, the cake is ready. Remove from the oven and allow to cool for about 5 minutes.
    7. 7
      Loosen the sides of the cake with a knife. Place a serving plate (or board), slightly larger than the cake, on top of the pan. Lift the plate and the pan together, holding both tightly, and flip them over sharply (use a cloth to protect your lower hand from any dribbling juices). Lift off the pan. Serve with some crème fraîche or ice cream.

    Ratings & Reviews:

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    Nutritional Facts for Upside Down Pear and Ginger Cake

    Serving Size: 1 (218 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 516.4
     
    Calories from Fat 299
    57%
    Total Fat 33.2 g
    51%
    Saturated Fat 19.0 g
    95%
    Cholesterol 138.5 mg
    46%
    Sodium 551.6 mg
    22%
    Total Carbohydrate 52.9 g
    17%
    Dietary Fiber 4.6 g
    18%
    Sugars 32.5 g
    130%
    Protein 5.5 g
    11%

    The following items or measurements are not included:

    caster

    ginger syrup

    ginger syrup

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