Prep Time:10 mins
Understanding food allergies and intolerances
Cranberry fruit and nut upside-down cake
Cooking Time:25 mins
Serves:15 Adults
Cost:Medium
This is a delicious cake with the combination of fruit, nuts, spices and almonds – in fact all the flavours of the festive season.
Ingredients
Fruit Topping:
- 4 large pears
- 115g / 4 oz. of cranberries
- ½ teaspoon of cinnamon powder
- Rind of ½ an orange
- 55g / 2 oz. of low-fat margarine
- 50g / 2 oz. of castor sugar
- 55g / 2 oz. of hazelnuts
Sponge cake:
- 115g / 4 oz. of low-fat margarine
- 170g / 60 oz. of caster sugar
- 2 medium eggs - separated
- ½ teaspoon of cinnamon powder
- 55g / 2 oz. of ground almonds
- 170g / 6 oz. of self-raising cake flour
- ¼ teaspoon of vanilla extract/essence
- 1 teaspoon of baking powder
- 6 dessertspoons of low-fat milk
Method
Fruit Topping:
- Peel core and quarter the pears
- Dust the cranberries with orange peel and cinnamon powder
- In a heavy based ovenproof pan, heat the margarine until melted, add the sugar and cook until golden
- Arrange the pears, cranberries and nuts around the base of the dish and allow to cool slightly
Sponge cake:
- Beat together the margarine and sugar until light and creamy
- Carefully fold in the egg yolks, vanilla extract/essence and cinnamon powder
- Fold in the ground almonds, flour and baking powder until well mixed. Then add milk and mix well
- Finally add the well beaten egg whites and fold in gently until smooth
- Pour over the fruit and bake in the oven at 180°C / 350°F / Gas Mark 4 for 25 minutes approximately until well risen and golden
- When set and cool, remove from the tin and turn upside-down with the caramelized pears and cranberries on top
What you will need
- Chopping knife
- Frying pan
- Mixing bowl
- Vegetable peeler
- Wooden spoon
- Whisk
Serving suggestions
"Serve with a little low-fat natural yogurt instead of ice-cream."
Keeps really well in an air tight container for a few days
