Diana Henry’s pecan and pear upside-down cake recipe
Ground ginger gives this cake a warming feel.
SERVES
10
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
40
MINUTES
Ingredients
For the fruit and nuts:
75g unsalted butter
115g caster sugar
350g firm pears (about 2)
140g cranberries
75g pecans
For the cake:
120g unsalted butter, softened
200g caster sugar
2 large eggs, separated
Drop of vanilla extract
210g self-raising flour
1tsp baking powder
1tsp ground ginger (optional)
175ml full-fat milk
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