120g butter, at room temperature
200g dark brown sugar
50g crystallised or candied ginger, finely chopped
4 medium pears, peeled, halved lengthwise, cored and sliced
240g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
½ tsp ground cinnamon
¼ tsp ground ginger
2 large eggs, at room temperature
1 tsp vanilla extract
180ml fresh milk, at room temperature
- Preheat the oven to 180˚C /160˚C fan/gas mark 4. Melt half of the butter in an ovenproof frying pan over a medium heat. Stir in the brown sugar and ginger and cook, stirring occasionally, for four minutes, until the mixture is bubbling.
- Place the pears, cut-side down, into the pan, arranging them in a circle with the stem ends pointing toward the centre. Remove from the heat and set aside.
- Mix the flour, baking powder, bicarbonate of soda, salt, cinnamon and ginger in a bowl.
- Beat the sugar and remaining butter in a separate bowl for 3-4 minutes until light and fluffy. Beat in the eggs and vanilla for a minute.
- Gradually beat in the flour mixture, alternating with the milk, until incorporated.
- Dollop the batter over the pears and smooth it into an even layer.
- Bake for 30-25 minutes until the top and edges of the cake are golden brown.
- Transfer the pan to a wire rack to cool for 20 minutes. Run a knife around the perimeter of the pan and invert the cake onto a large serving platter. Cut into wedges and serve with custard.
Per Serving 316kcals, 9.5g fat (5.6g saturated), 56.1g carbs, 36.4g sugars, 4g protein, 2.7g fibre, 0.232g sodium