Pear and Walnut Upside-Down Cake
This cake is juicy, moist, and wonderfully light, but not too sweet. This cake lasts a good few days, especially if you keep it covered. Just gently warm any leftover slices in a low 140°C fan oven (Gas Mark 1) before eating.
SERVES
8
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
50
MINUTES
Ingredients
For the topping:
5-6 ripe pears
50g butter
80g soft brown butter
Juice of 1 ½ lemons (100ml approx.)
For the cake:
1 x 23cm round cake tin, lined with parchment paper
200g butter, softened
200g caster sugar
4 eggs
Seeds from 5 cardamom pods
3 cloves
100g walnuts
200g self-raising flour
4 tsp baking powder
5g sea salt
1 tsp ground cinnamon
100g sour cream
To serve:
crème fraiche
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