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.
Diese Geschichte stammt aus der Issue #33, 2020-Ausgabe von Eat Well.
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Diese Geschichte stammt aus der Issue #33, 2020-Ausgabe von Eat Well.
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