Caramelised Pear & Maple Upside-Down Cake

Caramelised Pear & Maple Upside-Down Cake

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Recipe / Lakanto by Holly Nash, Accredited Practising Dietitian & Nutritionist A beautiful upside-down pear cake that pairs perfectly with maple syrup. A traditional upside-down cake recipe would usually require a lot of added sugar, but this version has the same great taste without the guilt.

Serves: 10–12

3 firm medium pears 50g butter

cup Lakanto Golden Sweetener

¼ cup Lakanto Maple Syrup

150g butter

1 cup Lakanto Golden Sweetener

3 eggs

11/3 self-raising flour

1 tsp baking powder

2 tsp ground ginger

To Serve

Cream

Lakanto Maple Syrup

Preheat oven to 180°C (160°C fan forced) and line a 22cm spring form pan with baking paper.

Peel and slice the pears.

Melt 50g of butter, 1/3 cup Lakanto Golden Sweetener and ¼ cup Lakanto Maple Syrup together in a small saucepan.

Once melted and combined, pour over the baking paper.

Cover the baking paper with the sliced pears in a circular pattern, slightly overlapping each other.

Beat the remaining butter and sweetener together until pale and creamy.

Add eggs, one at a time, beating well after each addition. Stir in the combined flour, baking powder and ginger.

Gently spoon the cake batter over the pears. Bake for 45 mins, or until a skewer comes out clean.

Leave to rest for 10 mins, then invert onto a serving plate.

Pour over ¼ cup of Lakanto Maple Syrup and serve with cream.