PEARS:
100 g unsalted butter
1/2 cup brown sugar
3 tsp NOMU Sweet Rub
2 tbsp water
4 pears halved and cored, preferably Forelle
CAKE:
185 g unsalted butter
1 cup brown sugar
3 eggs
80 ml milk
2 cups self-raising flour
1/3 cup NOMU Cocoa Powder
Double thick cream, to serve
Preheat the oven to 180°C and prepare a 23 cm cake tin with non-stick baking paper.
For the pears, place the butter, sugar, NOMU Sweet Rub and water in a pan and heat until the butter has melted. Add the pears cut side down and cook for 5 minutes until the sugar has begun to caramelise on the bottom and the pears have browned slightly.
Arrange the pears in the base of the prepared cake tin, cut side down with their large ends facing the outside edge. Pour over the pan juices and set aside.
To make the cake, cream the softened butter and sugar with an electric mixer until light and fluffy. Mix in the eggs one at a time, followed by the milk. Sift the flour and cocoa powder together, then gently stir into the butter mixture to form a batter.
Spoon the cake batter over the pears, carefully using a palette knife to spread the mixture evenly over the pears. (Don’t be alarmed how thin the
mixture seems to spread as it does rise quite substantially!)
Bake the cake for 50 minutes or until cooked when tested with a skewer. When removing the cake from the oven, allow to stand for 5 minutes, and then invert it onto a serving plate. Slice and serve with double thick cream.
Tip: For more of a treat, we recommend you make extra caramel sauce to pour over the cake once you have inverted it. Or pour over some pear liqueur.
PEARS:
100 g unsalted butter
1/2 cup brown sugar
3 tsp NOMU Sweet Rub
2 tbsp water
4 pears halved and cored, preferably Forelle
CAKE:
185 g unsalted butter
1 cup brown sugar
3 eggs
80 ml milk
2 cups self-raising flour
1/3 cup NOMU Cocoa Powder
Double thick cream, to serve
Preheat the oven to 180°C and prepare a 23 cm cake tin with non-stick baking paper.
For the pears, place the butter, sugar, NOMU Sweet Rub and water in a pan and heat until the butter has melted. Add the pears cut side down and cook for 5 minutes until the sugar has begun to caramelise on the bottom and the pears have browned slightly.
Arrange the pears in the base of the prepared cake tin, cut side down with their large ends facing the outside edge. Pour over the pan juices and set aside.
To make the cake, cream the softened butter and sugar with an electric mixer until light and fluffy. Mix in the eggs one at a time, followed by the milk. Sift the flour and cocoa powder together, then gently stir into the butter mixture to form a batter.
Spoon the cake batter over the pears, carefully using a palette knife to spread the mixture evenly over the pears. (Don’t be alarmed how thin the
mixture seems to spread as it does rise quite substantially!)
Bake the cake for 50 minutes or until cooked when tested with a skewer. When removing the cake from the oven, allow to stand for 5 minutes, and then invert it onto a serving plate. Slice and serve with double thick cream.
Tip: For more of a treat, we recommend you make extra caramel sauce to pour over the cake once you have inverted it. Or pour over some pear liqueur.
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Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
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