Fragrant local honey and sweet pear juices seep into the light walnut sponge, making it satisfyingly soft. This is one of my favourite autumn-winter bakes.
This recipe is from Clean Cakes by Henrietta Inman, Jacqui Small LLP. The ultimate cookbook for anyone who wants to eliminate gluten, dairy or refined sugar from their diet, while still satisfying their sweet tooth and creating their own nutritious, guilt-free masterpieces. If you love this project you can get the book from our online shop WITH an automatic 10% off just for being you, PLUS free UK P+P!
Quince, honey and walnut upside-down cake
- Follow the recipe below, replacing the pears with three medium quinces, peeled, cored and quartered and cut into ½ cm (⅕ inch) slices.
Spiced pineapple upside-down cake
- Follow the recipe below, replacing the pears with about three-quarters of a pineapple and the walnuts with the same amount of pecan nuts.
- Add 5 g (⅕ oz/1 tbsp) finely chopped fresh ginger and half a finely chopped small red chilli to the honey in the base of the tin.
- Peel the pineapple and slice into six 1.5 cm (½ inch) rings, removing the hard centres.
- Add 10 g (⅓ oz/2 tbsp) more finely chopped ginger and the finely grated zest of 1 lime to the cake mix.
- Cover the honey, ginger and chilli mixture with the pineapple, top with the ginger and lime cake mix and bake as below.