Pear and raspberry upside-down cake

Author: Jackie Charle and Sarah Swain

Photographer: Melanie Jenkins

First published: Feb 2021

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

More weights & measures

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

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 190cal

Kilojoules 795kJ

Protein 3.9g

Total fat 7.5g

–Saturated fat 3.9g

Carbohydrates 28.4g

–Sugars 6.5g

Dietary fibre 2.7g

Sodium 1536mg

Calcium 28.4mg

Iron 0.8mg

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.

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