The Lemon, Pear and Ginger Upside Down Cake – Lifestream NZ

Ingredients

• 1/3 cup (80 ml) freshly squeezed lemon juice
• 60 g butter or vegan spread/coconut oil
• 1 cup(220 g) firmly packed coconut sugar
• 2 teaspoon
• Lifestream Honey and Ginger Syrup
• ½ tsp ground cinnamon
• ½ tsp Nutmeg
• 3 ripe pears (fresh boiled then cooled or canned pears can be used.)
• 1 cup brown rice syrup
• 1 cup (250 ml) olive oil
• 1 lemon, rind finely grated
• 6 tsp Lifestream Honey and Ginger syrup ( for vegan option using maple syrup)
• 3 eggs or egg substitute ( alternatively 1/4 cup apple sauce per egg)
• 2 1/2 cups (375 g) plain flour or GF flour
• 2 1/2 tsp baking powder
• 1/2 cup(125 ml) milk, rice or almond milk
• 3 Tablespoons Greek or coconut yoghurt