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Pear Ginger Cake
Sapana Behl
A warm and moist upside down pear cake with a hint of ginger.
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course
Cakes
Cuisine
French
Servings
8
People
Equipment
Pan
Mixing Bowl
Cake tin
Ingredients
1x
2x
3x
For Cake
1
cup
whole wheat flour
1/4
cup
ground almonds
1/2
cup
oil
I used olive oil
1/2
cup
yoghurt
1/2
cup
castor sugar
2
tablespoon
honey
2
teaspoon
ginger
grated
1
teaspoon
baking powder
For pears topping
3
pears
1
tablespoon
lemon juice
4
tablespoon
butter
4
tablespoon
honey
4
tablespoon
castor sugar
1
teaspoon
ginger
grated
Instructions
In a saucepan add butter, honey, sugar, lemon juice and grated ginger. Let the syrup melt and cook until it becomes golden.
Remove from heat and pour this syrup into the prepared cake tin or ovenproof frying pan.
Arrange pear slices into the cake tin or frying pan whatever you are using. Set aside.
Preheat oven to 350 °F and grease a cake tin with oil or an ovenproof frying pan.
In a mixing bowl sift together whole wheat flour, baking powder. Add in ground almonds and set aside.
In another mixing bowl beat together oil and sugar. Stir in yogurt, honey and ginger. Whisk to combine.
Add the dry ingredients into the wet in two batches; Gently fold in all the ingredients to make a batter.
Pour the cake batter on top of the pears and cover them completely. Tap on the kitchen counter.
Bake in preheated oven for about 35 to 40 minutes or until a skewer inserted into the centre comes out clean.
Remove the cake from oven and allow it to cool. Loosen the sides with a knife and flip the cake onto serving plate.
Slice and serve with ice cream.
Notes
You may use apples, pineapple or any other fruit to make the cake.
Keyword
eggless upside down cake, pear cake, pear upside down cake, upside down cake
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@Behlsapana
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#cookingwithsapana
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