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
Preheat the oven to 180C. And then line a 20cm springform tin with baking paper.
Pop the cubes of butter evenly around the bottom of the baking tin and sprinkle the soft brown sugar all around. Place into oven for 5 mins. Remove from oven.
Place pear slices around the base and then pour cake batter over the top and place in oven for 45 mins or until skewer comes out clean.
Allow to cool in tin before upturning onto a plate. (be sure to run a knife around the edge so as to separate the caramel from the tin.)