Pear Upsidedown Cake Low Sugar
Eco Home Projects
A variation of the pineapple upsidedown cake, and less sugar used.
Most cake recipes ask for equal amount of sugar and flour, but we really should customise
our recipes' ingredients. Especially when using overripe pears that are naturally quite sweet,
the amount of sugar used has to be reduced a lot. This way we'll get to taste all the ingredients
in the cake. This is the best way to finish up overripe pears.
- 300g self-raising flour
- 3 large eggs, lightly beaten
- 300g unsalted butter
- 2 overripe pears, cored and sliced
- 120g golden syrup
- 120g brown sugar
- 8 tablespoons milk
- 6 glacé cherries
- Preheat the oven to 180°C/fan160°C/gas 4.
- Grease a deep medium baking dish (we used a glass casserole)
- Pour the golden syrup into the tin, heat in the oven for 2-3 minutes. Remove from the oven and tilt the dish around to spread the syrup evenly.
- Arrange the pear slices at the bottom and place a glacé cherry in the hole of each pear ring.
- Cream the butter and sugar in a large bowl, until fluffy. Gradually beat in the eggs and mix well, then slowly fold in the flour and milk till the mix is smooth.
- Pour the mixture into the baking dish, and level the surface.
- Bake for 40 minutes, or until golden. To test, insert a skewer into the centre. It should come out clean if it's done. Leave to cool in the dish for 30 minutes.
- Upturn the cake onto a shallow dish (we used the lid of the glass casserole).
- You can add a little ginger juice (from crushing some ginger) to the syrup to give it an extra zing.
- You can also opt for plain flour or wholemeal flour instead of self-raising. Just add a flat teaspoon of baking powder.
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