Ginger and Pear Upside Down Cake

Serves 8

Time 1 hour

Ingredients

Topping

2 medium ripe pears, thinly sliced (leave skins on)

2 tbsp honey or maple syrup

2 tbsp reduced sugar ginger, finely chopped

1 tsp cinnamon

1 tbsp lemon juice

Cake Batter

1 ½ cups wholemeal flour (or almond flour for gluten-free)

1 tsp baking powder

½ tsp baking soda

1 tsp ground ginger

½ tsp ground cinnamon

¼ tsp nutmeg

Pinch of salt

1 apple, cored and blended to puree

½ cup milk (or your preferred plant-based milk)

⅓ cup honey or maple syrup

2 large eggs

1 tsp vanilla extract

¼ cup Buderim Reduced Sugar Ginger, finely chopped

Method

Preheat the oven to 180°C (350°F). Grease a 9-inch round cake pan with extra virgin olive oil and line the bottom with parchment paper.

To prepare the topping, Drizzle honey or maple syrup evenly across the base of the pan.

Arrange the pear slices in a circular pattern over the syrup.

Sprinkle the pears with Buderim Reduced Sugar Ginger, cinnamon, and lemon juice. Set aside.

In a large bowl, whisk together the flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, and salt. In another bowl, whisk the pureed apple, milk, honey or maple syrup, eggs, and vanilla extract until smooth.

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the Buderim Reduced Sugar Ginger pieces for an extra ginger kick.

Carefully pour the batter over the arranged pears, smoothing the top with a spatula. Bake for 40-45 minutes, or until a toothpick inserted into the centre comes out clean.

Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a serving plate. Gently peel off the parchment paper to reveal the caramelised pears.

Serve warm with a dollop of Greek yogurt or a sprinkle of chopped nuts for added texture.