Pear and Vanilla Upside Down Cake
pears, peeled and cored and cut into eighths
eggs, at room temperature
pure vanilla extract
olive or vegetable oil
1Preheat the oven to 320 F.
2Heat a large ovenproof non stick frying pan (such as cast iron), over a medium heat. Add the water and sugar and stir until the sugar is dissolved.
3Add the vanilla bean, pears and lemon juice and cook for 15 minutes, or until the pear is soft. Remove from the heat and set aside while you make the cake base.
4In a bowl of a stand mixer fitted with a whisk attachment, whisk the eggs and sugar until pale and thick and about 3 times it’s original volume.
5Switch the mixer to it’s lowest speed and sift in the self raising flour and fold through before adding the almond meal, oil and lemon juice.
6Pour the cake mixture on top of the poached pears and bake for 40 minutes or until a cake tester comes out cleanly.
7To serve turn out onto a cake platter and serve as is or with some freshly whipped cream.