Upside Down Pear and Ginger Cake

Upside Down Pear and Ginger Cake


byLynda Booth's Dublin Cookery School  

ofLynda Booth's Dublin Cookery School  

Recipe by Lynda Booth From Dublin Cookery School and is taken from her Cook Book ‘From Lynda’s Table’ This pear and ginger dessert is like a tar Read More
Prep Time

20 Minutes

Cooking Time

50 Minutes


4-6 People


For The Cake:

  • 125g butter, at room temperature
  • 125g caster sugar
  • 2 large eggs
  • 100g self-raising flour
  • 30g ground almonds
  • 3 tbsp syrup from a jar of preserved ginger (or use 3 tbsp honey plus 2 tsp freshly grated ginger instead)
  • 1 level tsp baking powder crème fraîche or ice cream, to serve

For The Pear Topping:

  • 3 or 4 large firm pears
  • squeeze of lemon juice
  • 90g butter
  • 90g caster or granulated sugar
  • 2 tbsp syrup from a jar of preserved ginger (or use 2 tbsp honey plus 1 tsp freshly grated ginger instead)


Ovenproof frying pan, about 28cm across and at least 3.5cm deep, or a tarte tatin tin

Preheat the oven to 180°C, 160°C Fan, 350°F, Gas 4.

To Make the Pear Topping:

Step 1: Peel, core and thinly slice the pears. Squeeze lemon juice over the slices to prevent them from discolouring. It’s important to have the pears ready before preparing the caramel.

Step 2: Place the frying pan over a low heat and add the butter, sugar and the preserved ginger syrup (or honey and grated ginger). Allow the butter and sugar to melt and then turn up the heat. Cook until the mixture turns golden. Don’t worry if the butter separates from the sugar, it will all come back together again in the end. Swirl the pan to mix the caramel so that it colours evenly. Remove from the heat as soon as it becomes a rich golden colour. Slide the pear slices immediately into the caramel, spreading them over the base of the frying pan as evenly as possible. Take great care not to cause any splashes with the hot liquid or to touch the caramel.

To Make The Cake:

Step 1: Using an electric beater, cream the butter and sugar together in a mixing bowl until light and fluffy. Beat the eggs together in a small bowl and add the eggs little by little, beating between each addition. Fold in the flour, ground almonds, ginger syrup (or honey and ginger) and baking powder. Place spoonfuls of the batter at intervals on top of the pears and then spread it out to cover the pears completely.

Step 2: Place in the oven and bake for about 40 minutes. Test by inserting a skewer into the centre. When the skewer comes out clean, the cake is ready. Remove from the oven and allow to cool for about 5 minutes.

Step 3: Loosen the sides of the cake with a knife. Place a serving plate (or board), slightly larger than the cake, on top of the pan. Lift the plate and the pan together, holding both tightly, and flip them over sharply (use a cloth to protect your lower hand from any dribbling juices). Lift off the pan. Serve with some crème fraîche or ice cream.


You may also like

  • Darina Allen’s Christmas Chocolate Yule Log

    Darina Allen's Yule Log is the perfect addition to a traditional Christmas celebration. This is just one of many, many recipes that world renowned chef Darina has created. Students from all over the world flock to her Ballymaloe Cookery School to soak...
  • Jenny Flynn’s Humble Christmas Trifle – Faithlegg

    Jenny Flynn is the award-winning head chef at Faithlegg, a hotel buried deep in the quiet Waterford countryside, but very close to the sights and shopping in Waterford City
  • Irish Seafood Chowder

    Bill Kelly is the fourth generation to head up this hotel, and we think it really sums up Rosslare. It has been such an integral part of this beachside location and now International Europort since 1895, that to imagine the place without it is unthinkable....