The other day I had some kinda sad looking pears in my fruit basket. My husband had been taking a piece or two of fruit for lunch in his lunch box for the last couple of weeks and just when I up the fresh fruit purchasing in the household he decides he is over that… and I am left with fruit that I can’t keep up with.
I didn’t want to throw out the pears (or the bananas that were about to go too far past their best), so I decided to do some baking. Over-ripe fruit is great for baking – it adds a sweetness to the dish without having to add too much sugar or form of sweetening; like honey or maple syrup.

It is also perfect for winter as it gets your oven working at not only providing you with an excellent snack or dessert, but also warming your house (and keeping your heating bills down).

PEAR UPSIDE DOWN CAKE
2 pears, cored and sliced
80 grams soft butter cut into chunks
140 grams soft brown sugar
150 grams caster sugar
150 grams plain flour
50 grams almond meal
1 heaped teaspoon baking powder
2 large eggs
2 teaspoon ground ginger
1 tablespoon of vanilla bean paste
150ml extra light olive oil

METHOD:

Preheat the oven to 180C. And then line a 20cm springform tin with baking paper.