Upside Down Caramelised Pear and Ginger Cake

For when pears are everywhere!

Welcome back!

This week I’m making the most of all the pears around at the moment and bringing you something sweet.

This cake is my spin on a classic combo: pear and ginger. I love the way upside-down cakes look (and taste), and I’ve made this one extra caramel-y. It’s made with spelt flour, which I find a little gentler on the tummy, but feel free to sub in your favourite flour. As with 99% of my recipes, it’s also refined sugar free, sweetened with a mix of maple syrup and coconut sugar.

I love a one-bowl recipe, so aside from the quick caramel (which comes together in just a few minutes on the stove), everything is whisked together in one big mixing bowl. Less washing up and no complicated equipment. Enjoy!

Note: my Substack membership includes four exclusive recipes each month, including this cake. Monthly wrap-ups, guides, and lists will still be available in the free version.