Pear and walnut upside-down cake to feed a hungry family of 8 - recipe
ok.co.ukFor many, the new year is a time to learn something new. From a different language to a fresh sport, January’s a great opportunity to pick up a new hobby to carry through the year.
And if baking is something you’ve pledged to get into, this pear and walnut upside down cake recipe is the thing for you. Created by Julius Roberts, the recipe is fresh and fruity - the perfect antidote to those cold and dreary winter days.
What’s more, the cake serves eight and is sure to get tastebuds dancing thanks to its aromatic flavours. Pear and walnut upside down cake Serves 8 Ingredients For the pear topping 6 ripe pears 50g butter 80g soft brown sugar Juice of 11⁄2 lemons For the cake 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 For serving Crème fraîche or double cream Method Peel the pears, cut into quarters lengthways and remove the cores with a sharp knife.
Place a wide frying pan on medium heat and melt the butter. Add the pears, cut side down, then sprinkle the soft brown sugar over the top and shimmy the pan to mix into the butter.
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