Caramel Pear and Macadamia Upside-Down Cake

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READY IN: 1hr 45mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 180 Degrees Celsius Grease a round 20cm cake pan and line base with non-stick baking paper.
  • Melt 20g butter in frying pan and heat until foaming. Add pears cut side down and cook 2 minutes eahc side until golden brown.
  • Arrange pear over base of cake pan.
  • Melt 25g remaining butter until foaming. Add 1/2 cup sugar stirring for 1 minute.
  • Add cream and water and cook for 2 minutes until mixture thickens.
  • Remove from heat and pour half the caramel sauce over the pears.
  • Sprinkle pears with nuts.
  • Using electric beater, beat ground ginger, remaining butter and remaining sugar in medium bowl.
  • Add eggs 1 at a time combining well after each addition.
  • Use a wooden spoon to stir in the flours, almond meal and sour cream until just combined.
  • Spoon mixture over pears and smooth the surface.
  • Bake in oven 1 1/2 hours until skewer inserted comes out clean.
  • Remove from oven set aside 5 minutes before inverting onto a plate.
  • Drizzle cake with reserved caramel sauce and serve warm with vanilla ice-cream or cream.
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