How to Make
Upside-Down Spiced Pear Instant Tea Cake
Time
1 Hour 20 Minutes
Difficulty
Medium
Serves
8-10
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1.
Prepare The Caramel And Pears: Preheat the oven to 180°C fan / 200°C conventional.
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2.
Grease the sides of a 20cm (8-inch) cake tin and line the base with baking parchment. You'll need to use a cake tin that has a fixed base (not springform or loose-based).
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3.
Stir the brown sugar and cinnamon to combine.
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4.
Melt the butter in a small saucepan over medium heat. Pour into the base of the lined cake tin.
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5.
Scatter the cinnamon sugar on top.
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6.
Peel the pears, cut them in half and remove the cores. Slice them thinly, approximately 2–3 millimetres thick.
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7.
Arrange the pear slices directly over the caramel in a spiral, starting around the outside edge and working towards the centre.
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8.
Make The Sponge: Cream the softened butter, caster sugar, Whittard Spiced Pear Instant Tea and vanilla together for 3–4 minutes, until pale and fluffy.
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9.
Beat in the eggs one at a time, adding a spoonful of the flour if the mixture starts to look curdled.
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10.
Sift together the flour, baking powder, cinnamon, ginger and salt.
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11.
Add the dry ingredients and milk to the butter mixture. Fold gently until combined.
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12.
Carefully spoon the mixture over the arranged pears, spreading it gently into an even layer.
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13.
Bake The Cake: Bake for 50-55 minutes, or until the sponge is golden and a skewer inserted into the centre comes out clean.
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14.
Leave the cake in the tin for 20 minutes after removing it from the oven.
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15.
Run a knife carefully around the edge of the cake to make sure the sponge isn't stuck to the tin.
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16.
Place a serving plate over the tin and carefully invert the cake onto the plate. Peel back the parchment paper.
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17.
Make The Salted Caramel Mascarpone: Place the mascarpone and caramel sauce into a bowl. Mix until smooth and combined.
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18.
If the mascarpone is particularly thick, add a little milk and mix until you have a soft, spoonable consistency. Be careful not to overmix as it can loosen very quickly.
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19.
To Serve The Cake: Dust the top lightly with icing sugar.
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20.
Cut into slices and serve with a generous spoonful of salted caramel mascarpone. Enjoy!
