I have been really enjoying Nashi pears lately, eating about two a day. They are lovely and sweet and crispy! There is a fantastic shop just south of Kumeu (north-west Auckland) called Boric Orchards. They grow a lot of their own fruit on the property including apples, plums, peaches and pears. I stopped in there last week and picked up a bag of freshly picked Nashi Pears.
I have adapted this recipe from one on one of my favourite websites taste.com.au. I love ginger so have upped the amount a bit and added cinnamon as well.
This cake is delicious served warm with a spoonful of plain yoghurt, or at room temperature with a cup of tea!
Nashi Pear and Ginger Upside-down Cake
2 cups brown sugar
2 Nashi pears (or regular firm pears)
1 cup golden syrup
2 free range eggs
1 tsp baking soda
2 1/2 cups plain flour
2 tsp ground ginger
1 tsp cinnamon
200g plain yoghurt
Pre-heat the oven to 180 degrees.
Melt butter in a small saucepan and set aside to cool slightly.
Line a 24cm square cake tin. Sprinkle in half a cup of the brown sugar and half a cup of melted butter to cover the bottom of the tin.
Cut the cheeks off the pears and slice thinly. Layer carefully in the bottom of the tin.
In a large bowl whisk the rest of the sugar with the golden syrup, eggs, and the rest of the melted butter.
In a separate bowl sift the flour, baking soda, ginger and cinnamon.
Mix the dry ingredients into the wet with a spoon.
Add the yoghurt and mix until combined.
Pour carefully over into the tin and bake for 50 minutes to 1 hour until cooked through.
Cool for 10 minutes in the tin then turn carefully onto a plate (if serving straight away) or onto a wire rack to cool.