Pear and raspberry upside-down cake
- 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
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)
Total fat 7.5g
–Saturated fat 3.9g
Dietary fibre 2.7g
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