Sunday, 17 February 2013

This is my first post on "Life is an Occasion".  Seeing that Life is an Occasion, it must be celebrated! My hubby's birthday is on Tuesday and we celebrated his birthday with some friends this afternoon!

Thank heavens for wonderful friends!

For this occasion, I made an Upside-Down Pear Cake. The recipe is courtesy of Joan Campbell & Barry MacDonald  in their "from market to table" recipe book. A fresh, contemporary book with recipes organised according to the main ingredient found at the market.

The Upside-Down Pear Cake is quick and easy. I adapted the recipe to be sugar and wheat free.

Here follows my own version:


For the Base:

4 pears peeled, cored and quartered
125g butter
1/2 cup Xylitol
1/2 cup Fructose

For the Cake:

125g butter, softened
1/2 cup Xylitol
1/2 fructose
2 eggs
1 cup wheat free, crumpet mixture
1/3 cup milk
5ml ground cinnamon
5ml ground ginger

Preheat the oven to 190*C. Grease and line a pie dish with baking paper.

Melt the butter and xylitol and fructose in a saucepan over low heat. Stir until the butter has melted. Add the pears and cook until the pears are tender (around 8-10 minutes). The xylitol and fructose must be melted. 

Pour the syrup into the pie dish and arrange the pears in the syrup.

To make the cake mixture, add together all of the ingredients for the cake and beat with electric beaters.

Spoon the mixture over the pears.

Bake on the centre shelf of the oven for half an hour or until the skewer comes out clean.

Invert the cake onto a platter and serve warm with vanilla ice cream or thick cream.

Serves 8


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