Upside Down Pear Cake with Vanilla Bean Custard

Name: Upside Down Pear Cake with Vanilla Bean Custard
Cook time: 40 min
Yield: 4
Cuisine: british
Ingredients: 2 1/2 conference pears; 75 g butter; 80g/ 1/3 cup maple syrup; 50g/ 1/4 cup soft light brown sugar; 3 medium eggs (room temp); 94g / 1/2 cup extra virgin olive oil; 144g / 3/4 cup caster sugar; 125g / 1/2 cup ricotta; 1 tsp vanilla extract; 200g / 1 1/2 cups plain white flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 tsp cinnamon; 1/8 tsp nutmeg; To top:-

Vanilla bean custard @ocadouk

Watch recipe

Cook 40m

Ingredients

Servings

Upside down pear cake w vanilla bean custard
2½ conference pears
75 g butter
80 g/ 1/3 cup maple syrup
50 g/ 1/4 cup soft light brown sugar
For the cake:-
3 medium eggs (room temp)
94 g / 1/2 cup extra virgin olive oil
144 g / 3/4 cup caster sugar
125 g / 1/2 cup ricotta
1 tsp vanilla extract
200 g / 1 1/2 cups plain white flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
⅛ tsp nutmeg
To top:-

Instructions

Pre-heat your oven to 180 °C/ 175 °C. Grease a circular 22¾ cm baking tray with a small bit of oil and add baking paper to the bottom. Thinly slice pears and create a spiral with them in the baking tray.
In a saucepan, add butter, maple syrup and soft brown sugar. Bring to a gentle boil for around 3-5 minutes, until a caramel has formed. Pour the caramel on top of the pears.
In a large bowl, add eggs, oil, sugar, ricotta and vanilla. Whisk until all combined. In another bowl, mix flour, baking powder, baking soda, salt, cinnamon + nutmeg. Then add the dry ingredients bit by bit, whisking until smooth. Spoon on top of the caramel pears, smooth the batter out gently and get into the oven for 40 minutes, or until a knife comes out of the centre clean.
Leave to cool in the tray briefly (about 10 mins) before flipping onto a plate. Serve with warm vanilla bean custard and enjoy!a final drizzle of caramel!