Pear Upside-Down Cake
Pear Upside-Down Cake - This moist cake tastes just as good as it looks
Healthy, because
Even smarter
Nutritional values
This cake not only tastes delicious, but one piece already provides a quarter of your daily requirement of vitamin E. This fat-soluble vitamin prevents blood platelets from clumping together and protects the cells of our body from aggressive oxygen compounds.
If you like, you can replace half of the white flour with flour type 1050. The higher the type, the more shell and germ components are contained, meaning more fiber, vitamins, and minerals.
(Percentage of daily recommendation)
| Calorie | 309 cal. | (15 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 19 g | (76 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 184 mg | (5 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 102 mg |
Ingredients
- Ingredients
- 4 ozs Marzipan
- 4 ozs Cultured butter (room temperature)
- 5 ozs cane sugar
- 1 pinch ground allspice
- 4 eggs
- 1 Organic orange
- 10 ozs Pastry flour
- 2 tsps Baking powder
- 6 Pear
Kitchen utensils
Preparation steps
In a bowl, combine marzipan, 4 ounces softened butter, 1/2 cup sugar and the allspice. Beat until creamy with a hand mixer.
One at a time, beat the eggs into the marzipan mixture. Rinse orange in hot water, wipe dry and finely grate zest. Squeeze 5 tablespoons of juice from orange.
In another bowl, whisk together flour, baking soda and orange zest, then add to marzipan mixture along with the orange juice. Beat to combine.
Peel the pears, cut in half and remove the seeds.
Coat base and side of a springform pan 11 inches in diameter with remaining butter. Sprinkle the bottom of the pan with remaining sugar. Arrange the pear halves along the bottom of the pan with the cut sides down.
Press cake batter over pears in a smooth layer.
Bake on the second rack from the bottom of a preheated oven at 350°F until a wooden skewer inserted in the middle of the cake comes out clean, 35-40 minutes.
Remove pan from the oven and let cool for about 10 minutes, then invert cake onto a plate and serve warm.
