29 October, 2018

Pear Ginger and Rosemary Upside down Cake

Posted in : Not So Naughty on 29th October 2018 by : Ugne

Pear Ginger and Rosemary Upside down Cake
(gluten free/ refined sugar free/ vegan)

Beautifully moist, sweet and smelling of mixed spices.. this cake is absolutely fabulous treat to warm you up in a cold winter day or enjoy with a mug of cocoa on a bonfire night ^_^

You would never guess it is vegan, as caramel is so rich and cake is so decadent.. When you invert it in to serving plate still hot, the caramel will ooze out and sink in to the sponge making it even more indulgent.

INGREDIENTS:

Caramel
75g coconut sugar (I used Coconut merchant)
80g vegan butter
1tbsp finely chopped fresh rosemary
1tbsp water
2 pears, peeled and cored

Batter
180g self rising GF flour
45g tapioca flour
2tbsp coconut flour, I used Coconut merchant
1 peeled and grated pear
½ teaspoon bicarbonate of soda
a pinch fine sea salt
1tsp ground ginger
1tsp mixed spice
2 flax eggs
120g coconut sugar sugar, I used Coconut Merchant
130g Meridian foods Date syrup or coconut nectar (coconut merchant)
120ml plant based milk
60g Meridian grape seed oil

(Optional)- to give slight edge to the cake we can drizzle it with lemon drizzle. We can use powdered sugar or Sukrin sugar alternative to keep it sugar free.

50-100 g icing sugar or sukrin
juice of ½-1 lime
METHOD:

We will need to line 20cm cake tin with parchment paper and set aside. Or use

To make the pears. Cut them horizontally and arrange in the bottom of the lined cake tin cut side down. Melt the butter in a saucepan, add the coconut sugar and rosemar, stir until the sugar has dissolved. Leave to sit in the pan for the rosemary to infuse until you prepare the batter.

To make the gingerbread batter, mix together the flours, bicarbonate of soda, salt and spices in a bowl. In a separate bowl mix together the flax egg, coconut sugar, milk and oil until combined, then stir into the flour mixture. Beat well for 1 minute, or until the mixture is smooth.

Now, pour prepared caramel over the pears and top all with spiced batter. Bake in a preheated 180 °C oven for 40-45 minutes.

To serve, allow the cake to cool slightly before turning out onto a large platter. Drizzle with Maple syrup until still warm for cake to soak all the syrups.