Almond and pear upside down cake with salted caramel

Wednesday, 23 April 2014



I am not even joking: you have to make this cake. It took me three attempts to perfect this recipe and yeah I am proud of how it turned out. The inspiration for this recipe came after I made some waaaaaay too sweet peach upside down cake. Plus I made a massive batch of salted caramel sauce like a month ago and have been struggling to figure out what to do with it.
put them in nice little jars to give them out as presents, but they turned out too salty because I did not listen to Nigella’s advice about being too confident on the amounts of salt you add! So before making this cake I added a little extra golden syrup and sugar but if you follow her recipe you should be alright.

Also I have heard that upside down cakes are better served warm but I found that when this one reached room temperature it was heaven: the sauce soaked into it and it got gooier and gooier (this my new favourite comparative adjective).
Another life changing discovery that came about while eating this cake (life changes while you’re eating) is that pears are not as boring as I thought they were! New found respect for them.




Almond and pear upside down cake with salted caramel (serves 8-10 slices)

For the salted caramel sauce (adapted from Nigella’s website)
75 grams best-quality unsalted butter
100 grams soft light brown sugar
50 grams golden syrup
125 ml double cream
1/2 tsp rock salt

For the almond cake
100g ground almonds
100g butter
50g caster sugar
100g plain flour
100ml milk
2 eggs
1 tsp baking powder
3 medium pears, peeled, halved and cored.

Method
1.  For the caramel melt butter, sugars and syrup and butter in a small heavy based pan and let simmer for 3 minutes, swirling every now and again.
2. Add cream and the salt, give a stir with a wooden spoon and taste – go cautiously so that you don’t burn your tongue. Set aside and let it cool down.
3. Preheat the oven to 180C/Gas 4 and pour sauce on a 20cm round baking tin (although I have used square tins before, you just need an extra pear to fill it up). Then on top of the sauce place the pears with the outer, rounded edge of the fruit facing down.
4. Now to prepare the cake you just need to mix all ingredients with an electric mixer until they are well combined.
5. Spread mixture over the pears and smooth over the top. I baked mine for 40-50 minutes but it depends on your oven – always safe to do the toothpick test. Plus I left it a little longer because I like this cake to get quite golden.
6. Cool on a rack for around 30 minutes then turn it onto desired plate. Be VERY careful here as the sauce will still be hot and very liquid so if not done carefully you can burn yourself.
Now just make yourself a cup of coffee and think about how much you love pears.

15 comments:

  1. Looks - AMAZING. upside down cakes are so cool and... caramel YES PLEASE x

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    1. Thanks Trisha. Anytime I get a chance I make an upside down cake!

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  2. This looks so delicious! I've made pineapple upside down cake with caramel with almond and pear sounds amazing, too. Plus salted caramel? Yum.

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    1. Pineapple is a classic, but salted caramel and almonds is an amazing combo, you should try it!

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  3. Wow, this does sound (and look) absolutely amazing. Definitely getting pinned!

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  4. I love pears! And yes, I have taken three tries to get a recipe right, and you're so correct--it's a wonderful feeling, and you just want to scream from the rooftops.

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    1. The trials and tribulations of the kitchen. Love sharing those!

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  5. I'm a huge fan of anything almond related. This cake came out beautifully and I'm glad you perfected it. One thing about pears - you tend to forget about them but when you eat it, you appreciate them. : )

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    1. Thank you, Monica! I will definitely be adding pears to more of my recipes.

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  6. What a gorgeous cake! ANd perfect use for that salted caramel. Though I'm sure it's amazing poured over anything!

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    Replies
    1. It really is, I cannot get enough of it!

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  7. Oh Mariana! This looks heavenly. I love upside down cakes...and I'm eager to try this pear variety. Thank you for sharing it!

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  8. Congratulations on your selection as Foodista's Food Blog of the Day!




    I would to personally invite you to share your gorgeous food photos with us over at Food Foto Gallery . com - In March alone, we had 26,382 visitors to the site & there's no complicated approval process like the big guys. Any photos related to food (that are not watermarked) are accepted & get posted automatically. Being a food blogger, myself, we also share our daily faves on social media, giving exposure to fellow foodies whenever we can.




    Let me know if you have any questions and hope to see you at the site :)

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  9. Woooow this is making me drool! As if this didn't look delicious enough, you had to go and add that salted caramel... mmmm!

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