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Upside down pear & almond/coconut cake

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Prep time Cook time Difficulty Views Rated (0) Recipe #
30m 30m 3-Medium 567
Not tried yet
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98
Added by lukkie_shipwreck on 29 November 2007
shawnstring forked this on 2 April 2008 (1 descendant)

Description (Some HTML is OK)

By the late Christopher Lloyd (the gardener), via Gundula.


Ingredients

Makes 4 servings

  • CAKE MIXTURE
  • 125g butter
  • 125g sugar (you can cut down)
  • 100g self raising flour
  • 1tsp baking powder
  • 30g chopped almonds or coconut
  • 2 large eggs
  • 3tsp ginger syrup (I substitute this with fresh ginger)
  • 4 knobs ginger preserve (ditto)
  • TOPPING
  • 90g butter
  • 90g sugar
  • 2tbsp syrup of preserved ginger (I use less and add some seeds from a cardamom pod)
  • layer slices of 3-6 firm pears (I sometimes sprinkle cocoa powder over them)

Preparation (Some HTML is OK)

Boil the TOPPING into a runny 'toffee', and pour into ceramic bowl

Pour over CAKE MIXTURE

Bake at 180 degrees C for around 30mins till golden

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