Caramelised Pear & Lemongrass Upside-Down Cake

Caramelised Pear & Lemongrass Upside-Down Cake

A fragrant twist on a classic autumn pudding. Local pears become buttery and golden under a soft, lemongrass-infused sponge that’s perfect with a dollop of crème fraîche or a drizzle of cream. This cake is wonderful slightly warm, with the citrusy lemongrass lifting the richness of the caramelised pears, and keeps beautifully for two days in an airtight tin.

3–4 pears, peeled, cored, and sliced
150g unsalted butter, plus extra for greasing
150g golden caster Sugar
1 stalk lemongrass, outer leaves removed and finely chopped
2 large eggs
150g self-raising flour
1 tsp vanilla extract
Pinch of salt
Optional: 1 tbsp honey for extra glaze

Preheat the oven to 170°C. Butter and line the base of a 20cm cake tin. Melt the butter gently in a small saucepan. Add the chopped lemongrass and warm over low heat for 3–4 minutes to infuse. Strain if you prefer a smooth sponge, or leave the lemongrass in for a stronger flavour.

Pour half of the infused butter (about 75g) into the cake tin. Sprinkle over 50g of sugar and arrange the sliced pears neatly on top. If you like, drizzle over a little honey for extra caramelisation. In a mixing bowl, beat the remaining butter with the rest of the sugar until light and fluffy. Add the eggs one at a time, then fold in the flour, vanilla, and salt.

Spoon the batter over the pears and spread evenly. Bake for 40–45 minutes, until golden and a skewer comes out clean. Cool for 5–10 minutes, then carefully invert onto a plate while still warm. Serve with a little whipped cream, crème fraîche, or coconut yoghurt.