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:
Upside-Down Ginger and Pear Cake
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
Method: Cake
- Peel, half, core and cut the pears (I like to cut each pear into 8 wedges).
- Arrange the pears face down in the prepared cake tin.
- Melt the butter and add the brown sugar. Pour the sugar mixture over the pears.
Method: Cake
- Mix the flour, baking soda, baking powder, ginger and cinnamon together. Sift the mixture.
- Mix the eggs, sugar, vegetable oil and yoghurt together.
- Make a well in the middle of the flour. Add the egg mixture into it.
- 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!!
xoxo
DessertzHouse
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