About this recipe:A delicate upside-down cake that showcases pears. I sauteed four perfectly ripe Bartlett pears with a knob of butter to bring out their best flavour. The cake mixture is super quick and easy to make, and I add ground almonds to make the cake lighter in texture. Ground almonds can be substituted with plain flour though. I dusted this cake with fragrant Speculoos spice mix, but cinnamon would also work great.
Cut pears in quarters lengthways, then core and cut each quarter into 3 to 4 long segments. Saute pears with butter over medium heat for 5 minutes, stirring a couple of times. Transfer to greased 24cm springform cake tin. Sprinkle with sugar and ground almonds.
Preheat oven to 180 C / Gas 4.
In a bowl, whisk eggs and sugar for 2 to 3 minutes. Mixture should become smooth and lighter in colour. Add vanilla and salt. Mix, then add flour mixed with baking powder. Whisk well. Mix in melted butter, then mix in the ground almonds. Pour cake mixture over pears in the tin.
Bake in preheated oven 45 to 50 minutes, or until a skewer comes out clean when inserted in the centre.
Remove cake from the oven, let cool for 10 to 15 minutes in the tin, then invert onto a serving plate, so that pears are on top. Dust lightly with speculoos spice or cinnamon, if liked. Serve warm.