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Upside-down pear cake
45 m active | 1 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 354
  • Fat about 9g
  • Carbohydrates about 61g
  • Protein about 5g
This is needed
This is needed for 12 piece
  • 4 pears, peeled, cored, thinly sliced
Dry sponge ingredients
  • 400 g white flour
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 1 tsp sodium bicarbonate
  • 2 tbsp cocoa powder
  • 1 tbsp instant coffee
Wet sponge ingredients
  • 340 g cane sugar
  • 100 g margarine melted, left to cool
  • 130 g apple sauce
  • 3.5 dl almond drink
  • 2 tsp apple vinegar
  • 3 tbsp icing sugar
  • 2 tbsp flaked almonds, toasted
  • 2 tsp water
  • One springform pan (approx. 26 cm in diameter), base lined with baking paper, sides greased.
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And that's how it's done
And that's how it's done
Arrange the pear slices over the base.
Dry sponge ingredients
Mix all of the ingredients in a bowl.
Wet sponge ingredients
Beat together the margarine and sugar. Mix in the almond milk, apple sauce and vinegar. Add the wet ingredients to the dry ingredients and quickly mix together to form a smooth batter.
To bake
Pour the batter over the pears, smooth down. Bake for approx. 60 mins. in the centre of an oven preheated to 170°C. Remove from the oven, leave to cool on a rack for approx. 20 mins. Tip out onto a cooling rack, remove the tin frame and base, leave the cake to cool.
Scatter the flaked almonds on top of the cake. Combine the icing sugar and water to make runny icing, then drizzle the icing over the cake.