Tea Party Diva

Ingredients

• 900g can pear halves

Pear Buy From Art.com

• 8 tbspn finely chopped preserved ginger
• 8 tbspsn ginger syrup
• 1 1/2 cups self raising flour
• 1/2 tspn baking powder
• 1 tspn ground ginger
• 3/4 cup soft brown sugar
• 3/4 cup butter
• 3 eggs

Method
Fill the pear indentations with half the chopped preserved ginger. Lay the pears evenly over the bottom of a well greased spring form pan. Gently spoon or pour half the ginger syrup over the top of the pears.

Sift the flour, baking powder and ground ginger into a bowl. Stir in the brown sugar and softened butter. Add the lightly beaten eggs, and beat until creamy. Cover the pears evenly with the ginger cake mixture. Bake in a preheated moderate oven (180 degrees C) for approx 50 minutes. Test with a skewer. If it comes out clean, the cake is ready.

Turn cake out of the tin and cool on a wire rack with the pears side up. When cooled, sprinkle the remaining chopped preserved ginger over the pears. Drizzle the rest of the ginger syrup over the cake.

Serve warm with cream or custard. Serves 6 - 8

Tips
Upside Down Pear & Ginger Cake can also be served cold. It is very moist and keeps for a few days in the fridge.

Cakes, Fruit