Autumn Pear Upside Down Cake

Perhaps, like me,  you’ve upped your training recently? Or perhaps you’ve been inspired by #BakeOff? Either way, this cake is an excellent excuse to boost your intake of vitamins and minerals, as well as a good measure of carbs and protein. You could call it a #GoFaster healthier version of the normal butter – sugar – cream – laden #bakeoff fare.

Yes indeed, you don’t need to feel guilty eating this perfect autumn post-workout treat: it contains relatively little butter and sugar and it’s made with heart-friendly almonds and wholemeal flour  Pears, high in dietary fibre and vitamin C, make an excellent natural source of low G.I. energy. They also contain vitamins A, B1, B2, E, folic acid and niacin and minerals such as copper, phosphorus and potassium. You could replace with apples and blackberries if you like too.

Eat cold, or serve warm, as a dessert, accompanied by a dollop of crème fraiche or Greek yoghurt.

 

Ingredients

  • Prep time - 10 mins
  • Cook time - 35 mins
You'll need:
  • 100g unsalted butter, softened
  • 75g demerara sugar
  • 1 tsp ground cinnamon
  • 3 large ripe pears, peeled, cored and sliced lengthways
  • 2 tsp lemon juice
  • 100g wholemeal self-raising flour
  • 50g ground almonds
  • 75g caster sugar
  • 1 tsp baking powder
  • Pinch of salt
  • 120 ml milk
  • 1tsp vanilla extract
  • 1 egg, separated
 

Nutrition

Method

  1. Preheat the oven to 200°C.
  2. Spread half the butter onto a 20cm square cake tin or a 23 cm round cake tin.
  3. Mix together the demerara sugar and the cinnamon and sprinkle over the butter in the cake tin.
  4. Arrange the pear slices in the tin so that they overlap slightly and then sprinkle the lemon juice over them.
  5. In a mixing bowl, combine the flour, ground almonds, caster sugar, baking powder and a pinch of salt and then rub in the butter with your fingertips until the mixture looks like breadcrumbs (just like you might make a crumble topping). Add the milk, the vanilla extract and the egg yolk and quickly mix together.
  6. In another mixing bowl, beat the egg white until it forms soft white peaks and then carefully fold this into the cake mixture with a large spoon or spatula.
  7. Pour the mixture over the pears and bake in the oven for about 35 minutes. Remove from the oven and leave to rest in the tin for 5 minutes. Turn the cake upside down onto a serving plate and carefully remove the tin, so that the pears are on the top.

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