Pear spice cake
Chocolate caramel pie
- 4 PEARS, peeled, cleaned and quartered
- 150 GRAM BUTTER
- 200 GRAM SELF RAISING FLOUR
- 200 GRAM SUGAR
- 2 EGGS
- 1/2 CUP MILK
- 1 TBSP BISCUIT SPICES
Melt 50 gram butter with 100 gram sugar and pour this in a greased round cake pan. Arrange the pear parts upside down in this mixture. Put the other ingredients together and beat well; pour the batter on top of the pears. Bake the cake one hour in the oven at 160 degrees Celsius. Allow it to cool down slightly and turn it upside down.
For more upside down pies, look at the recipe for tarte Tatin, pineapple tarte tatin, pineapple cake, rhubarb tarte tatin and for a savoury version endive tarte tatin.
Put the flour, butter, sugar and egg yolk together and knead well. Roll it out and line a greased baking pan with it. Bake the pie blind for 15 minutes at 180 degrees Celsius. Take out the filling and bake 15 more minutes. Allow the pie to cool down. Take the paper off the tin condensed milk; put the tin in a pan with boiling water and boil for 4 hours; by then the contents have caramelized. Pour the milk caramel into the pie. Melt the chocolate with the cream and pour on top. Allow the pie to cool down before serving.
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