Upside Down Pear Cake
A community recipe by FionaSNot tested or verified by Nigella.com
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For roast pears, preheat oven to 150C. Peel pears and halve lengthways. Place cut-side down in a baking dish, sprinkle over sugar and drizzle with lemon juice and wine. Cover with foil and bake for up to 4 hours or until tender. Cool. Using a melon baller, remove cores and stem. Strain liquid through a sieve and reserve. Pears may be cooked the day before and refrigerated. Place caster sugar in a small saucepan, add enough water to dampen and cook over high heat for 10 minutes or until caramel in colour. Pour caramel into a 20cm-round cake pan with high sides and swirl to coat base and sides. Process nuts and coconut in a food processor until coarsely chopped, then add half the flour and process to a medium meal. Combine with remaining flour. Using an electric beater, cream butter, sugar and orange rind until fluffy and approximately 3 times its original volume, then add eggs, a little at a time, beating to incorporate each addition before adding next. Using the open palm of your hand, fold nut mixture through creamed mixture until combined. Increase oven to 160C. Arrange pears, round-side down, snugly into cake pan, spoon over cake mixture, place in a baking dish and cover base with 5mm of water. Bake for 2 hours or until firm and golden. Allow cake to cool in pan. Warm base of pan over stove to melt caramel, then invert onto a plate. Serve drizzled with reserved pear liquid and sour cream or creme Anglaise.
For roast pears, preheat oven to 150C. Peel pears and halve lengthways. Place cut-side down in a baking dish, sprinkle over sugar and drizzle with lemon juice and wine. Cover with foil and bake for up to 4 hours or until tender. Cool. Using a melon baller, remove cores and stem. Strain liquid through a sieve and reserve. Pears may be cooked the day before and refrigerated. Place superfine sugar in a small saucepan, add enough water to dampen and cook over high heat for 10 minutes or until caramel in colour. Pour caramel into a 20cm-round cake pan with high sides and swirl to coat base and sides. Process nuts and coconut in a food processor until coarsely chopped, then add half the flour and process to a medium meal. Combine with remaining flour. Using an electric beater, cream butter, sugar and orange rind until fluffy and approximately 3 times its original volume, then add eggs, a little at a time, beating to incorporate each addition before adding next. Using the open palm of your hand, fold nut mixture through creamed mixture until combined. Increase oven to 160C. Arrange pears, round-side down, snugly into cake pan, spoon over cake mixture, place in a baking dish and cover base with 5mm of water. Bake for 2 hours or until firm and golden. Allow cake to cool in pan. Warm base of pan over stove to melt caramel, then invert onto a plate. Serve drizzled with reserved pear liquid and sour cream or creme Anglaise.
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Ingredients
Serves: 10
Metric
Cups
For the Cake
- 150 grams caster sugar
- 80 grams almonds (unblanched)
- 60 grams hazelnuts (roasted and peeled)
- 60 grams desiccated coconut
- 160 grams plain flour
- 300 grams butter
- 300 grams granulated sugar
- 3 eggs (at room temperature, lightly beaten)
- 2 oranges (finely grated rind of)
For the Roast Pear
- 6 large pears (under-ripe)
- 180 grams granulated sugar
- 2 lemons (juice of)
- 50 millilitres white wine
For the Cake
- 5 ounces superfine sugar
- 3 ounces almonds (unblanched)
- 2 ounces hazelnuts (roasted and peeled)
- 2 ounces unsweetened shredded coconut
- 6 ounces all-purpose flour
- 11 ounces butter
- 11 ounces granulated sugar
- 3 eggs (at room temperature, lightly beaten)
- 2 oranges (finely grated rind of)
For the Roast Pear
- 6 large pears (under-ripe)
- 6 ounces granulated sugar
- 2 lemons (juice of)
- 1¾ fluid ounces white wine
Method
Upside Down Pear Cake is a community recipe submitted by FionaS and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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