Sticky Upside Down Pear And Gingerbread Cake Recipe

This sweet and sticky upside-down cake combines pear and gingerbread and makes the perfect afternoon tea treat.

The ingredient of Sticky Upside Down Pear And Gingerbread Cake Recipe

• 150g butter melted
• 3 4 cup dark brown sugar
• 3 beurre bosc pears halved cored thinly sliced
• 1 2 cup golden syrup
• 1 2 cup milk
• 1 egg lightly beaten
• 1 cup plain flour sifted
• 1 cup self raising flour sifted
• 1 tbsp ground ginger
• 1 tsp ground cinnamon
• double thick cream to serve
• 20g butter
• 2 tbsp dark brown sugar
• 1 4 tsp ground ginger

The Instruction of sticky upside down pear and gingerbread cake recipe

• preheat oven to 180c 160c fan forced grease a 7cm deep 20cm base round cake pan line base and side with baking paper drizzle 1 tablespoon melted butter over base of prepared pan sprinkle with 2 tablespoons brown sugar arrange pear slightly overlapping over base of pan
• stir golden syrup milk and remaining butter and sugar in a saucepan over medium heat for 4 to 5 minutes or until sugar has dissolved do not boil transfer to a large heatproof bowl cool for 10 minutes
• add egg to butter mixture whisk to combine add flour ginger and cinnamon whisk until smooth spoon mixture into pan
• bake for 55 minutes to 1 hour or until a skewer inserted in centre comes out clean cool in pan for 5 minutes
• meanwhile make sticky ginger sauce stir butter sugar ginger and 1u20444 cup water in a saucepan over low heat for 2 minutes or until sugar dissolves bring to the boil boil for 2 to 3 minutes or until slightly thickened
• turn cake out onto a serving plate with sides drizzle with sauce serve with cream

Nutritions of Sticky Upside Down Pear And Gingerbread Cake Recipe

fatContent: 638 369 calories
saturatedFatContent: 34 4 grams fat
carbohydrateContent: 22 grams saturated fat
sugarContent: 72 2 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 6 2 grams protein
sodiumContent: 103 milligrams cholesterol

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