This sweet and sticky upside-down cake combines pear and gingerbread and makes the perfect afternoon tea treat.
- 150g butter, melted
- 3/4 cup dark brown sugar
- 1/2 cup golden syrup
- 1/2 cup milk
- 1 egg, lightly beaten
- 1 cup plain flour, sifted
- 1 cup self-raising flour, sifted
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- Double thick cream, to serve
STICKY GINGER SAUCE
- 20g butter
- 2 tablespoons dark brown sugar
- 1/4 teaspoon ground ginger
- Step 1Preheat oven to 180C/160C fan-forced. Grease a 7cm-deep, 20cm (base) round cake pan. Line base and side with baking paper. Drizzle 1 tablespoon melted butter over base of prepared pan. Sprinkle with 2 tablespoons brown sugar. Arrange pear, slightly overlapping, over base of pan.
- Step 2Stir golden syrup, milk and remaining butter and sugar in a saucepan over medium heat for 4 to 5 minutes or until sugar has dissolved (do not boil). Transfer to a large heatproof bowl. Cool for 10 minutes.
- Step 3Add egg to butter mixture. Whisk to combine. Add flour, ginger and cinnamon. Whisk until smooth. Spoon mixture into pan.
- Step 4Bake for 55 minutes to 1 hour or until a skewer inserted in centre comes out clean. Cool in pan for 5 minutes.
- Step 5Meanwhile, make Sticky Ginger Sauce. Stir butter, sugar, ginger and 1⁄4 cup water in a saucepan over low heat for 2 minutes or until sugar dissolves. Bring to the boil. Boil for 2 to 3 minutes or until slightly thickened.
- Step 6Turn cake out onto a serving plate with sides. Drizzle with sauce. Serve with cream.
All nutrition values are per serve