I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Friday, 5 February 2016

Upside Down Pear Cake.



Upside Down Pear Cake.

Equipment:
23cm springform cake tin lined with baking paper.

        For the poached pears.

3x250g firm pear, peeled, cored and slice into 1cm thick

In a large saucepan, put in,
-prepared pears, with
-400ml water,
-100g caster sugar,
-pinch of salt.
Bring to a simmer and cook, with the lid on, for 10 minutes. The pears should still be quite firm. Leave to cool in the poaching liquid for around 10-15 minutes. Drain.

Line the base of the cake tin with pear pieces.
Roughly chop the remaining pieces.

Oven 180c fan forced.

For the cake.
-225g self raising flour,
-1tsp baking powder,
-225g butter,at room temperature,
-225g caster sugar,
-4 eggs,
-pinch of salt,
Beat well to combine.
Stir through,
-chopped pears.
Spoon into the prepared tin.

Bake 45-50 minutes.

Cool in tin.

Invert on to a serving plate.
Sprinkle over some chopped pistachios (optional)

Note: Check on the cake after 30 minutes, you may need to loosely cover with foil if it's browning too fast.

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