Saturday, February 21, 2015

Upside-Down Ginger and Pear Cake

Happy Chinese New Year!! Wish everyone a happy, prosperous and healthy year of the Goat. I didn't have much to do on the first day of Lunar Year of Goat so I decided to film... haha... hope everyone will like this recipe. 

For this recipe:

  • * I accidentally used 100g butter for the topping but actually 50g is enough. Because I used too much butter, the butter mixture for the topping leaked out of the spring-form tin as I baked the cake inside the oven. 
  • ** I reduced the vegetable oil to 150g but actually 180g vegetable oil would make the cake more moist and softer!

Upside-Down Ginger and Pear Cake
(makes a tall 8 inch cake)

Ingredients: Topping
100g (*50g) butter
80g brown sugar
400g pears (around 3 pears) or use a can of pears

Ingredients: Cake
300g flour
2 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1 1/2 tsp ginger
100g brown sugar
4 eggs
150g (**180g) vegetable oil
130g natural plain yoghurt

Method: Topping
  1. Peel, half, core and cut the pears (I like to cut each pear into 8 wedges).
  2. Arrange the pears face down in the prepared cake tin.
  3. Melt the butter and add the brown sugar. Pour the sugar mixture over the pears.

Method: Cake
  1. Mix the flour, baking soda, baking powder, ginger and cinnamon together. Sift the mixture.
  2. Mix the eggs, sugar, vegetable oil and yoghurt together.
  3. Make a well in the middle of the flour. Add the egg mixture into it.
  4. Bake in a pre - heated oven at 160C for 1 hour 10 minutes or until an inserted toothpick comes out clean.

Here is the video for the recipe!!


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