Pear & Raspberry Upside Down Cake
Over a year ago
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Ingredients
- 4 ripe pears
- 300g/10 ½oz Raspberries
- 125g/4 ½oz buttery spread, plus extra for greasing
- 125g/4 ½oz caster sugar
- 2 eggs
- 100g/3 ½oz self raising flour
- 5ml/1tsp baking powder
- baking paper
Accompaniment
SponsoredMuscat Beaumes de Venise Sweet Wine
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Description
nice to have with a nice cuppa! :-)
Method
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1
1. preheat oven to 180c/350f/gas 4. peel, core & quarter 2 of the pears. arrange with half of the raspberries in the base of a lined & greased 20cm/8in loose bottomed cake tin.
2. mix together 25g/1oz of the buttery spread & 25g/1oz of the caster sugar, spread over the fruit.
3. place remaining buttery spread, sugar, eggas, flour & baking powder in a bowl & beat for a few mins until light & fluffy. spoon into the tin & level. cook for 25-35mins until cake is golden & springs back when touches. cool a little.
4. carefully turn out onto a serving plate, & serve with the remaining fruit cut into slices.
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