All to go in a 9in lined cake tin or tarte tatin dish – it’s an upside down cake!
Remember: while creaming the butter, beat it well enough for the sugar to dissolve but not so much that it becomes pale, as this will increase the chance of your cake sinking after it is baked.
For the topping (which starts life as the base)
- 4 small pears
- 60g dark brown sugar
- 30g butter
For the cake batter
- 250g unsalted butter
- 300g light brown sugar
- 175g ground almonds
- 140g ground walnuts
- 1/2tsp ground nutmeg
- 1 tsp ground cinnamon
- 4 whole medium eggs
- zest and juice of one orange
- 150g easy cook polenta
- 1 tsp baking powder
- pinch of salt
- Heat your oven to a medium low setting (160C in a fan-assisted oven would be best). Line your cake tin with paper going up the sides as the melting sugar will try and escape if you use a loose base tin. .
- Peel the pears and halve them. Use a teaspoon to remove the seeds. Sprinkle the sugar on the base of the tin. Cut the butter into eight small pieces and place them in the pear cavity you created by removing the seeds. Place the pear on to the bottom of the tin in a flower formation so the butter touches the sugar and the flat part of the pear also touches the sugar. It should look like seven petals around and one in the middle. You may need to trim the pears so they fit snugly.
- Cream the butter and sugar, using a mixer with a paddle attachment or by hand with a large spatula, until they are well-combined but not too fluffy. Add two of the eggs and mix well, then add the remaining ingredients including the last two eggs and beat together until you have a smooth mix. Spoon the mix over the pears to cover entirely and use the back of a spoon to smooth it out as much as possible.
- Place in the centre of the oven and bake for 30 minutes before rotating to assure an even bake, and continue for a further 20-25 minutes. This cake is a little tricky; the texture will feel rather soft when it comes out but it will settle and firm up after 20 minutes. Our suggestion would be to check the cake after the provided times — the centre of the cake should feel like the outer rim. The best way to tell if it’s ready is to poke the sides, then poke the centre — they should feel the same. If your finger sinks immediately, add another 10 minutes to the baking time.
- Remove from the oven and leave the cake in the tin. If you try and turn it out straight away, it will collapse. Set a timer for 20 minutes, then take a serving plate and place it on the baking tin, flip the cake and ease it out, peel away the baking paper and serve. It is lovely warm but will also keep well at room temperature.