Caramelized pear upside-down cake
• 75 g (2¾ oz) butter
• 125 g (4½ oz) brown sugar
• 4 pears, about 375 g (13 oz)
• 150 g (5½ oz) plain flour
• 2 tsp ground cinnamon
• 1 tsp bicarbonate of soda
• ½ tsp salt l 175 g (6 oz) caster sugar
• 4 eggs
• 100 ml (3½ fl oz) sunflower oil
• 1 tsp finely grated orange zest
Preheat the oven to 180°C/fan 160°C/gas 4. Melt the butter in a 26 cm (10½ in) diameter ovenproof frying pan over a low heat, then sprinkle over the brown sugar.
Grate one pear, including the skin (avoiding the pips and core), and set aside. Peel and core the remaining three pears, slice into quarters and arrange in a spiral pattern in the bottom of the pan, cut side down. Sift the flour, cinnamon, bicarbonate of soda and salt into a bowl and mix in the caster sugar.
Whisk the eggs, sunflower oil, orange zest and grated pear, then add to the dry ingredients, whisking to combine. Pour the batter into the frying pan, then bake for 40 minutes or until a skewer comes out clean. Cool on a wire rack for 5 minutes, then place a plate on top and carefully turn the cake upside down and out onto the plate. Serve warm.