Pear and raspberry upside-down cake

Author: Jackie Charle and Sarah Swain

Photographer: Melanie Jenkins

Try this dairy-free upside-down cake that tastes as good as it looks!

Serves: 8

Time to make: 55 mins , plus cooling

Hands-on time: 15 mins

Ingredients

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2 small pears, washed, cored and sliced
1 cup frozen raspberries
¼ cup plus 2 tablespoons Natvia or other sugar alternative or sweetener
¼ cup plus 3 tablespoons dairy-free spread
2 large eggs
1½ cups self-raising flour
½ teaspoon ground ginger
½ cup apple purée

Instructions

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1 Lightly grease a 20cm round cake tin and line with non-stick baking paper. Fan out the pear slices, overlapping, in the base of the tin. Top with the berries.

2 Heat the oven to 180°C/fan 160°C/gas 4. Put the sweetener, spread, eggs, flour and ginger in a large bowl. Beat with an electric handheld mixer until smooth and creamy, then gently fold in the apple purée.

3 Spoon over the batter to cover the fruit in the tin. Bake for 35–40 min until a skewer comes out clean. Leave to cool in the tin for 15 min, then transfer to a wire rack to cool completely, or to a serving plate to eat straightaway.

Nutrition Info (per serve)

Calories 190 cal

Kilojoules 795 kJ

Protein 3.9 g

Total fat 7.5 g

Saturated fat 3.9 g

Carbohydrates 28.4 g

Sugar 6.5 g

Dietary fibre 2.7 g

Sodium 1536 mg

Calcium 28.4 mg

Iron 0.8 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.