Friday, December 10, 2010

Woo hoo Joe can Bake too! Pear and Ginger Upside Down Cake

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I looked at the mirror this morning, after a 30 minute swim (a first for the week, meaning morning sun shine first time this week too) and realise i am terribly out of shape. It looks like after years of going to gym has virtually gone to waste and it is definitely about time i stop avoiding the fact that i need to work out a schedule for working out. Time to check out the gym during the holiday break too.

Not only that, it looks like it is about time i eat less sweets.

Doesn't help when we have time on hand in the afternoon and an itch to bake.

Finally a success story too!

Now, back in Malaysia, if one had an itch for some pear and ginger cake, you would go no further than to Fatboybakes

A pity he doesn't deliver to Brisbane so a Google search had to suffice. It helps that the recipe doesn't require too many funky techniques and really has some simple ingredients, the use of brown sugar is slightly comforting too.

Adapted from Taste.com.au

  • 2 cups firmly packed brown sugar (use less, if you want)
  • 250g butter, melted, cooled (use less, if you want)
  • 3 (600g) packham pears, peeled, cored, cut into 2cm slices
  • 1 cup golden syrup (from the canned pear)
  • 2 eggs
  • 1 teaspoon bicarbonate of soda, sifted
  • 2 1/2 cups plain flour, sifted
  • 2 teaspoons ground ginger, sifted (i used freshly grated ginger)
  • 1 teaspoon mixed spice, sifted (didn't used that)
  • 200g light sour cream (poured some left over cream, about a 100ml)

    1. Preheat oven to 160°C/140°C fan-forced. Lightly grease a 6cm-deep, 23cm (base) square cake pan. Line base and sides with baking paper.
    2. Sprinkle 1/2 cup sugar over base of prepared pan. Pour 1/3 cup butter over sugar. Arrange pear slices in a single layer over butter and sugar.
    3. Place remaining butter in a large bowl. Whisk in syrup, eggs, soda, flour, ground ginger, mixed spice and remaining sugar. Stir in sour cream. Pour batter over pears. Bake for 1 hour 30 minutes or until a skewer inserted in the centre comes out clean. Stand for 10 minutes. Turn out on to a platter. Serve.
  • The result? A beautiful pear and ginger cake, although my bottom which was the top (during baking) had turned into a crust like, probably from over-cooking and finally overcoming the fear of baking.

  • Woo hoo, i can bake!

6 comments:

Michelle Chin said...

This is one of the reasons for banning my sister from baking anything. The more she bakes, the more we eat, the more weight we gain!

So, I resort to bringing her out to sooth her raging sweet tooth.

"Joe" who is constantly craving said...

mchin: haha well i eat even more sinful stuff outside! got to cut it out completely for awhile.

Sean said...

looks really good. maybe u could be the fatboybakes of brisbane someday (seriously!) :D

"Joe" who is constantly craving said...

sean: haha u must b kidding!

eiling lim said...

looks like you've got a sweet tooth. always having nice desserts there... so jealous.

"Joe" who is constantly craving said...

eiling: yeah almost got withdrawal symptoms yesterday haha.