pear and ginger cake*

pear&ginger cake2

1 cup (350g) golden syrup
1 cup (175g) brown sugar
3/4 cup (180ml) milk
1 2/3 cups (250g) plain flour, sifted
2 1/2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon mixed spice
1/4 teaspoon ground nutmeg
125 butter, chopped
1 egg
5 pears, peeled and cheeks removed

Preheat oven to 180C. Place the golden syrup, sugar and milk in a small saucepan over a medium heat and stir until the sugar has dissolved. Set aside to cool.

Place the flour, baking powder, ginger, mixed spice, nutmeg and butter in a bowl and process by hand until the mixture resembles fine breadcrumbs. Add the golden syrup mixture and mix until the batter is smooth.

Add the egg and mix again until combined.

Place the pears, cut-side down, into the base of a 20cm x 30cm cake tin, lined with non-stick baking paper. Pour the cake mixture over the pears and bake for 40-50 minutes or until the cake is cooked when tested with a skewer.

Allow the cake to cool in the tin for 10 minutes before turning out. Cut the cake into slices before serving.

*Donna Hay’s upside-down pear and ginger cake.

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