Upside Down Pear and Pistachio Cake

Prep: Cook:
▶ View Original Scan

Original Recipe

Scanned original recipe

Ingredients

  • 1/4 cup Chopped Unsalted Pistachios
  • 1 cup Brown Sugar
  • 1 Large Pear, peeled, cored and sliced thinly
  • 185g Butter, softened
  • 3 Eggs
  • 1/4 Plain Flour
  • 1 3/4 Cups Ground Almonds

Method

  1. Preheat oven at 200C.
  2. Grease shallow 9"/22cm round cake tin and line base with baking paper.
  3. Combine nuts with 2 tablespoons of the brown sugar in a bowl. Sprinkle over the base of the pan and top with pear slices.
  4. Beat butter and remaining sugar in a bowl until light and fluffy.
  5. Beat in eggs one atr a time. Stir in sifted flour and ground almonds.
  6. Pour into cake tin and bake about 35 minutes.
  7. Stand in tin for 10 minutes before turning upside down on to wire rack.