Rated 5.0 stars by 1 users
Dessert
French
8 - 10 servings
40 minutes
40 minutes
Upside down cakes are so cozy and casual... which means no pressure in the preparation or the serving. And the rustic look of them makes everyone relax and enjoy themselves. The sweet pears are nicely balanced by spices and citrus zest, gentling the sugars, so we can digest them as easily as the moist cake that cushions them.
5 ripe organic pears, firm, halved, cored and thinly sliced
1 organic lemon, juiced
1 pinch sea salt
1/4 cup light olive oil
2/3 cups brown rice syrup (brown rice syrup can be purchased at your local specialty health food store)
1 pinch ground cinnamon
1 pinch ground ginger, generous pinch
1 organic lemon, grated zest
3 tablespoons Flame Seedless Raisins
2 cups whole wheat flour
2 teaspoon baking powder
1 generous pinch sea salt
1/4 cup light olive oil
1/4 cup brown rice syrup
3 tablespoons soy blend or vanilla soy or rice milk or Eden Rice
To prepare the filling, toss the pears in lemon juice with the pinch of sea salt and allow to stand for 5 minutes.
In a cast iron, 10 inch, deep skillet, combine oil, rice syrup, spices and lemon zest. Cook over medium-low heat until loose, about 2 minutes.
Drain pear slices and arrange in the skillet. Top with raisins and cook over low heat, until dark and caramelized, about 15 minutes. Arrange in a decorative pattern on the skillet surface. Turn off heat.
Preheat oven to 325 degrees.
Make the cake by combining the flour, baking powder and salt in a mixing bowl. Whisk briskly.
Stir in oil and rice syrup. Slowly mix in soy milk to create a smooth batter. Spoon carefully over arranged pears to evenly cover the skillet.
Bake for 35-40 minutes, until the center of the cake springs back to the touch or an inserted toothpick comes out clean.
Remove from the oven. Run a sharp knife around the rim of the skillet to loosen the cake and immediately invert it over a platter.
Carefully remove any fruit that is left behind and replace it on the surface of the cake.
