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
Log In or Sign Up to save this recipe to your shopping list.
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
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.
Sign up to receive the latest dietitian-approved recipes and expert advice!
RELATED ADVICE LATEST ADVICE
Leave a Reply
You must be logged in to post a comment.