Super easy recipe for upside-down pear and almond cake
2 x 820 g tins of pear halves
4 large free-range eggs
1½ cups (375 ml) caster sugar
1½ cups (375 ml) cake flour
2 tsp (10 ml) baking powder
a pinch of salt
3/4 cup (180 ml) milk
½ tsp (2.5 ml) almond extract
For the glaze & topping:
½ cup (125 ml) reserved pear juice (see recipe)
3 Tbsp (45 ml) smooth apricot jam
a squeeze of fresh lemon juice
a handful of toasted almond flakes
Heat the oven to 170° C, fan on, or 180° C if your oven has no fan.
Open the tins of pears and drain the fruit for ten minutes in a colander set over a large bowl. Reserve the pear juice.
Now prepare your tin. Generously butter the sides and bottom of a non-stick 23-cm springform cake tin. Cut a circle of baking paper to the same size as the base, press it down firmly, and spread a thin film of butter over it. Now cut a long strip of baking paper to roughly the same width as the height of the tin, and use it to line the sides of the tin. Butter the baking paper.
Neatly arrange the drained pear halves on top of the paper-lined base of the cake tin, cut-side down and narrow ends pointing to the centre. If you like, you can tuck a whole blanched almond into the hollow of each pear. Slice any extra pears in half, lengthways, and arrange them over the top.
Put the eggs and caster sugar into a big bowl and whisk at high speed with a hand-held rotary beater or similar appliance until the mixture has almost doubled in volume and is very pale, thick and fluffy.
Sift the flour, baking powder and salt over the egg mixture, and gently stir until everything is well combined. Now stir in the milk and almond essence to create a fairly slack batter.
Pour the mixture all over the pears, and gently shake the pan so the batter penetrates to the bottom of the tin. One sharp tap on the counter will allow any bubbles to escape.
Bake for 50-60 minutes, or until the cake is well risen, firm to the touch, and a wooden skewer pushed into the cake comes out dry.
While the cake is baking, prepare the glaze. Put 125 ml (half a cup) of the reserved pear juice into a saucepan and cook over a high heat for about 5 minutes, or until it has reduced by half. Now stir in the apricot jam and bubble over a medium heat for another 5 minutes, or until the mixture is syrupy and producing big, lazy bubbles. Add a spritz of lemon juice and let the mixture cool to lukewarm.
When the cake is ready, put the tin on your counter, wait for three minutes, then run a sharp knife around the edges to loosen it. Release the spring.
Put a plate on top of the tin, turn it over, then remove the base and carefully peel off the baking paper.
Using a pastry brush, paint the warm glaze all over the top, letting it dribble down the sides of the cake.
Scatter the toasted almonds over the top, sift over a little icing sugar and serve warm, with whipped cream.
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Recipe and photo copyright – Jane-Anne Hobbs. See more recipes at her delicious food blog: www.scrumptious.co.za