Put your ice-cream down. Forget about the cheese platter. Don't even bother popping to the corner store for a Vienetta. I have a pre-Christmas dessert for you (and it's really easy to make). I have been waiting for months for the follow-up of Mowielicious' online magazine. The first one was stunning - beautiful photos, great recipes and the use of superb fresh produce. When I found out his second magazine would be a Christmas edition, I stalked his blog until it was launched.
So, in celebration of the launch of edition 2, I have made the Upside Down Pear Cake. Mine looks much gooeier than his, however it was delicious as a dessert. Note - you need to eat this with some thick or dollop cream to cut through the sweetness - It's Christmas, ignore the waistline and live a little!
Upside Down Spiced Pear Cake
3 small pears, pealed, halved and cored
175ml milk
175g caster sugar
325ml golden syrup
130g butter, at room temperature
255g plain flour
1 tsp ginger powder
1 tsp ground cinnamon
1/s tsg ground cloves
1 egg
Grease a medium sized round cake time and preheat your over to 180 degrees celsius. Place your prepared pears in the tin in a circle formation, flat side down.
In a saucepan, add the milk, sugar and golden syrup. Heat over a medium temperature until the sugar has dissolved and the mixture is well combined. Set aside to cool.
In a bowl, mix the butter with the flour and spices until you get a sandy consistency. Add the egg and combine. Slowly pour in the milk mixture and mix until smooth. Pour batter over pears and bake in the oven for about 45 to 55 minutes (or check using the skewer test).
No comments:
Post a Comment