Pear & Ginger Upside Down Spelt Cake
January isn’t the time to be scoffing your face with cake after a food fuelled Christmas but this pear and ginger could be counted as one of your 5 a day. Perhaps. But it’s delicious, spicy and a great cake to take round to the Nan’s in this cold winter. Tea, cake and some Loose Women anyone?
This is Darryn’s recipe that he baked over Christmas. The ginger and cinnamon are great sweet Wintry spices to warm you through. We are spelt crazy at the moment making spelt cake, spelt loafs and spelt sourdough. It’s not gluten free but it is a great source of fibre and manganese! This cake is delicious hot with some vegan vanilla ice cream or just grab a fork and dig in without even slicing. No judgement here, we’ve all eaten straight from the cake!
The beauty about our cakes is bish, bash, bosh. Bang it in a bowl, whisk it up, grease a tin, pour it in, bang it in the oven, let it do it’s thing. Hola, you have a cake!! This upside down cake is so versatile as well, we’ve chosen pear because … we had a pear, but you could put pineapple, mango, strawberries, blueberries, cherries, kiwi or any crazy old fruit on the bottom!
This cake is lovely and moist, melt in your mouth, totally delectable. 5 slices for me and a cup of tea please!
If you decided to change up the fruit consider the water content, too much water pineapple and kiwi will make the cake wet. Too many skinned fruit such as cherries and blueberries will release little water content and the cake won’t have that yummy moistness. Moistness … that shouldn’t be a word.
If you want to make this cake gluten free simply swap the spelt flour with gluten free flour. The gluten free flour delivers a much lighter spongy cake. It’s up to you how you would like it! We used pear and blueberry topping for our gluten free version.
200g Spelt Flour
A good chunk of ginger - grated
2 tbsp ground ginger
1 ripe pear peeled and mashed
2 pears peeled and thinly sliced
100ml sunflower oil
100ml plant milk
Handful of chopped dates
handful of crushed almonds
1 tsp vanilla extract
1 tsp baking powder.
Add together all the dry ingredients - sugar, spelt flour, spices, baking powder, crushed almonds
Mix together the wet ingredients - mashed pear, chopped dates, grated ginger, sunflower oil, plant milk (we used oat), vanilla extract
Add the wet to the dry ingredients and mix together really well! Even get a whisker out.
Grease a non-stick cake tin lightly with vegan butter or oil. Sprinkle some sugar on the bottom of the tin for a crispy sugar glazed top. Layer your thinly sliced pear on the bottom.
Pour in the cake mixture over the sliced pear bottom.
Bang it in the oven at 180 degrees, fan oven, for 40 minutes (or until a skewer comes out clean). Cooking time varies on different ovens.