I bet that made you sit up on a Monday morning! 😆 It is a long time since I tried ƃuıʇıɹʍ ǝpısdn uʍop! Right settle down now and I will give you our recipe for today:
Ginger and Pear upside down Cake.
Preheat the oven to 180°C
150g light soft brown sugar
2 pieces of preserved stem ginger in syrup, chopped
400g can of Pears, drained
125g Self-raising flour (cake flour)
1 level teaspoon baking powder
2 level teaspoons of ground ginger
1 level teaspoon of ground cinnamon
2 large eggs
lightly grease and line a 20cm round cake tin
Mix 25g of the butter with 25g sugar and spread in the base of the tin. Scatter over ¼ of the chopped stem ginger and then place the pear halves cut side down on top. Put the flour, baking powder and spices in a food processor and pulse for a few seconds to blend (it beats sifting), then add the remaining butter, sugar, stem ginger and eggs and process until well mixed. Turn into the cake tin and try not to move the pears and level the top. Bake for about 35 minutes or until the top springs back. Leave to cool for 10 minutes in the tin and then invert on to a serving plate.
Serve warm with cream or leave to cool completly and slice.
I love the aroma of this when it is cooking.
Do you think it would work with apricots and ground almonds??