Pear & walnut upside-down cake | Jamie Oliver Cookbook Club recipes
From Julius Roberts' new book The Farm Table, this cake is juicy, moist and wonderfully light, but most importantly, not too sweet.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamieoliver.com.
Ingredients
- FOR THE CARAMELISED PEAR TOPPING
- 6 ripe pears
- 50g butter
- 80g soft brown sugar
- juice of 1½ lemons
- FOR THE CAKE
- 200g butter, softened
- 200g caster sugar
- 4 eggs
- seeds from 5 cardamom pods
- 3 cloves
- 100g walnuts
- 200g self-raising flour
- 4 teaspoons baking powder
- 5g sea salt
- 1 teaspoon ground cinnamon
- 100g sour cream
- FOR SERVING
- crème fraîche or double cream
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