Imported from Instagram

Upside-Down Pear Cake with Vanilla Bean Custard

Name: Upside-Down Pear Cake with Vanilla Bean Custard
Prep time: 20 min
Cook time: 45 min
Total time: 75 min
Yield: 8 servings
Cuisine: British
Ingredients: 2.5 Conference pears (Thinly sliced); 75 g Butter; 80 g Maple syrup; 50 g Soft light brown sugar; 3 Medium eggs (Room temperature); 94 g Extra-virgin olive oil; 144 g Caster sugar; 125 g Ricotta; 1 tsp Vanilla extract; 200 g Plain white flour; 1 tsp Baking powder; 0.5 tsp Baking soda; 0.5 tsp Salt; 1 tsp Cinnamon; 0.125 tsp Nutmeg; Neutral oil (A small amount, for greasing the pan); Vanilla bean custard (For serving; warm before serving. Ocadouk is recommended.)

Recipe by Georgina Davis @georginaelizat · Instagram

Imported by Blak Rabbit on SeeMeCook

A soft, moist ricotta cake baked over thinly sliced pears and maple caramel. Serve with warm vanilla bean custard and an extra drizzle of caramel.

8 servings75 minBritish

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Ingredients

2.5 Conference pears (Thinly sliced)
75 g Butter
80 g Maple syrup
50 g Soft light brown sugar
3 Medium eggs (Room temperature)
94 g Extra-virgin olive oil
144 g Caster sugar
125 g Ricotta
1 tsp Vanilla extract
200 g Plain white flour
1 tsp Baking powder
0.5 tsp Baking soda
0.5 tsp Salt
1 tsp Cinnamon
0.125 tsp Nutmeg
Neutral oil (A small amount, for greasing the pan)
Vanilla bean custard (For serving; warm before serving. Ocadouk is recommended.)

Steps

1
Preheat the oven to 180°C (350°F). Grease a 9-inch round baking tin with a small amount of oil and line the bottom with baking paper.
2
Thinly slice the pears and arrange them in a spiral in the prepared tin.
3
Put the butter, maple syrup, and soft light brown sugar in a saucepan.
4
Bring the mixture to a gentle boil and cook for 3–5 minutes, until it forms a caramel.
5
Pour the caramel over the pears.
6
In a large bowl, combine the eggs, olive oil, caster sugar, ricotta, and vanilla extract.
7
Whisk the wet ingredients until thoroughly combined.
8
In a separate bowl, mix the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
9
Add the dry mixture to the wet ingredients a little at a time, whisking until the batter is smooth.
10
Spoon the batter over the caramel-coated pears and gently smooth the top.
11
Bake for 40 minutes, or until a knife inserted into the center comes out clean.
12
Leave the cake to cool in the tin for about 10 minutes.
13
Turn the cake out onto a plate.
14
Serve with warm vanilla bean custard and finish with an extra drizzle of caramel.

Notes

The source also suggests baking the cake earlier in the day and serving it with warm custard and extra maple caramel. It does not specify the quantity of custard or the amount of oil for greasing.