Winter ginger, pear and almond cake

“This flourless upside-down cake, with a base of ginger-poached pears, is spicy, sweet and satisfying. And because this uses ground almonds instead of flour, it’s suitable for gluten-intolerant friends and family members. ”

200 g butter

200 g caster sugar

4 large free-range eggs

220 g ground almonds

CARAMELISED GINGER PEARS

300 g ginger

1 vanilla pod

550 g caster sugar

4 pears

20 g butter

Method

1. For the pears, peel and finely grate the ginger. Split the vanilla pod and scrape out the seeds, then place it all into a pan.
2. Add 400g of the sugar and 700ml of water. Bring to the boil, then simmer for a few minutes for the flavours to develop.
3. Using a spoon, carefully lower the pears into the hot liquid and simmer for 10 minutes, until tender.
4. Remove the pears from the liquid and set aside to cool.
5. Line the base of a 25cm springform __cake tin with greaseproof paper.
6. Combine the remaining 150g sugar and 100ml of water in a pan and place over a high heat, simmering for about 15 minutes until it turns a dark golden brown.
7. Stir in the butter until you get a caramel, then pour it into the __cake tin.
8. Cut the cooled pears into slices and carefully arrange them in the warm caramel.
9. Preheat the oven to 180ºC/gas 4.
10. For the cake, beat the butter and sugar with a whisk until smooth (an electric one will be best for this).
11. Add the eggs one at a time, mixing well after each one. Add the almonds and mix to combine.
12. Pour the cake mixture over the pears and bake in the oven for 30 to 35 minutes, or until firm to the touch.
13. Leave to cool in the tin, then remove and carefully flip upside down to serve.