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Pear & Walnut Upside-Down Cake
06.10.2023 - 12:13 / theenglishgarden.co.uk / Niamh Collins
Extracted from The Farm Table by Julius Roberts (Ebury Press, £27). Photography by Elena Heatherwick. Read our interview with Julius here.
I love a good cake and this is just that. Juicy, moist and wonderfully light, but most importantly, not too sweet. It sings with warm flavours from the spices, while the walnuts provide an earthy and satisfying crunch. The pears are first cooked in a caramel until sweet and tender, and you then pour the batter over and bake the cake upside down. Once cooked, you turn out the cake and let the caramel trickle into the sponge below. All it needs is a spoon of crème fraîche and you will be happy as can be. I find this cake lasts a good few days, especially if you keep it covered. Just gently warm any leftover slices in a low 140°C fan oven before you tuck in, which brings it back to life.
Makes 8 slices
For the caramelised pear topping
For the cake
For serving
Start by peeling the pears, then cut into quarters lengthways and remove the cores with a sharp knife. Place a wide frying pan on a medium heat and add the butter. When it begins to melt, add the pears, cut side down, then sprinkle the soft brown sugar over the top and shimmy the pan, using the weight of the pears to mix the sugar into the butter. Squeeze in the lemon juice and cook down for 8–10 minutes, until the pears have softened and the butter and sugar have become an amber-coloured caramel. Remove the pears and arrange cut side up, fat side out in a 9-inch cake tin (you may not need all of them). Ideally don’t use a springform tin, as the small gap allows the caramel to trickle out. But if you have to, use some baking parchment to create a seal (if possible, you want the cake touching the metal sides as this creates a lovely
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