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Pear, vanilla & caramel upside-down cakes
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Makes: 8 - 12
115g unsalted butter, softened, plus extra for greasing
75g walnut halves
200g self-raising flour
½ tsp salt
150g light brown soft sugar
1 lemon, zest and 2 tsp juice
2 tsp vanilla bean paste
90ml single cream
3 Conference pears, peeled and chopped
16-24 tsp caramel spread (such as Bonne Maman)
1. Preheat the oven to 180˚C, gas mark 4. Grease 8-12 x 150ml ovenproof dariole/pudding moulds and line the bases with circles of baking parchment. Whizz 50g walnuts in a small food processor to a powdery rubble. Put in a bowl and add the flour and salt. In a separate bowl, using electric beaters, beat the butter and sugar for 3-4 minutes, until light and fluffy. Beat in the eggs, one at a time, until incorporated, then beat in the lemon zest, vanilla and cream. Fold in the flour mixture to make a smooth batter.
2. Toss the chopped pear with the lemon juice to prevent browning and divide between the bases of the prepared tins with the remaining 25g walnut halves. Add 2 tsp caramel spread to each then spoon over the cake mixture. Bake for 25-30 minutes, until golden, risen and firm to the touch in the centre. Cool for 5 minutes, then run a knife around the edge of each tin and carefully turn out the cakes. Serve with cream or ice cream, if liked.
Typical values per serving:
Per cake (serving 10).