Upside-down Gingerbread Cake with Pears


  • 1 tbsp lemon juice
  • 115ml milk
  • 60g butter
  • 100g standard flour
  • pinch of salt
  • ½ tsp bicarbonate of soda
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ tsp grated nutmeg
  • 1 large (size 7) free-range egg, lightly beaten
  • 120g soft brown sugar
  • 120g treacle


  • 40g butter
  • 100g soft brown sugar
  • 3 perfectly ripe small pears, peeled, halved and cored


  • Line a 20cm diameter cake tin with baking paper. Preheat oven to 180°C (regular).
  • To make the topping, melt butter in a small saucepan over gentle heat, Add brown sugar and cook, stirring, until smooth. Pour into prepared tin. Arrange pears in tin cut side down.
  • To make the cake, stir lemon juice into milk and set aside. Melt butter and leave to cool for 5 minutes. Sift flour, salt, bicarbonate of soda and the spices together into a large bowl. In a large bowl or jug lightly beat the egg with a fork, then mix in the lemon and milk mixture, melted butter, sugar and treacle. Make a well in the dry ingredients, pour in the liquid and beat together for 1 minute, until smooth. Pour batter over the pears in the tin.
  • Bake for 40-50 minutes in the preheated oven, until a good deep golden brown and slightly springy to the touch; the centre should still be a fraction wobbly. Cool in the tin for 20 minutes.


  • Serve warmish with ice cream, whipped cream or crème fraiche.


  • 1 x 20 cm dia cake


  • Put walnut halves in the topping with the pears

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