Pear and Ginger Upside Down Cake

This delicious sweet treat looks impressive and tastes great too. It uses our Honey and Ginger syrup as a self saucing surprise when the cake is turned out of the tin. Try it for yourself! (Just make sure you’re gentle when you turn the cake upside down out of the cake tin for that beautiful glazed syrup finish.)

Recipe developed by Lifestream Naturopath Karin Spicer N.D


Lemon, Honey & Ginger Syrup ingredients:

  • 1/3 cup(80ml) freshly squeezed lemon juice
  • 60 g butter
  • 1 cup(220g) firmly packed brown sugar
  • 2 teaspoon Lifestream Honey and Ginger Syrup
  • ½ tsp ground cinnamon
  • ½ tsp Nutmeg

Cake ingredients:

  • 3 ripe pears
  • 1 cup brown rice malt or Agave
  • 1 cup(250ml) olive oil
  • 1 lemon, rind finely grated
  • 6 tsp Lifestream Honey and Ginger syrup
  • 3 eggs
  • 2 1/2 cups(375g) plain flour
  • 2 1/2 tsp baking powder
  • 1/2 cup(125ml) milk, rice or almond milk
  • 3 Tablespoons Greek yoghurt


Preheat oven to 220°C

Make the lemon, honey & ginger syrup
Place ingredients in a small saucepan; bring to the boil. Reduce heat; simmer over medium heat 3 minutes or until thickened slightly. Cool.

Prepare the cake tin
Either use a non-stick cake tin and spray it with oil, or grease and line with greaseproof paper a 24cm round cake tin.

Peel and core pears; cut each into eight wedges. Arrange pears in a decorative pattern on base of cake pan and pour syrup over pears (use canned pears if out of season).

Make the cake
Beat rice malt, olive oil, lemon rind, honey and ginger syrup with the eggs in a large bowl until combined. Gently add combined sifted flour and baking powder, then milk. Carefully pour batter over the pears.

Bake cake 10 minutes at 220°C then reduce heat to 180°C; bake a further 55 minutes (45 mins on fan bake) or until a skewer inserted into the centre of the cake comes out clean. Cool cake completely in the pan before carefully turning out onto a platter and serve with yoghurt.

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