Friday, 7 October 2011

Upside-down Pear and Pistachio Cake

今天很生气,因手脚和头脑都不一致。整个早上都Kelam Kabut 不懂在想些什么。竟然蛋糕卷失到一涂地。我看都不要看就垃圾桶吃吧。不只一个是两个啊!第一个烘太久,色很了。第二个明明是有机会上市的竟然关键时刻,拿出炉,手笨拙到整terbalik,掉在地上了,底板吃。拿上来中破了,又垃圾桶吃多一餐。我知道一定到臭,浪食物,以后没有得到吃才知道。今天都怪手脚不灵活,没新品上市,就介一个之前的作品, 打翻东西是吗。。mmm。。来个Upside down cake 怎么样!!


35g coarsely chopped unsalted pistachios
220g firmly packed light brown sugar (I used 180g)
330g pear unpeeled cored ,s sliced thinly (1 large pear)
185g butter softened
3 eggs
35g plain flour
210g ground almonds


Preheat oven to 200 C. Grease 22cm round cake pan, line base with baking paper.

Combine nuts and 2 tablespoons of the sugar in a small bowl, sprinkle over base of the pan and top with pear slices.

Beat butter and remaining sugar in a bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flour and ground almonds.

Pour mixture into pan; bake about 35 minutes. Stand cake in pan for 10 minutes before turning onto wire rack. Serve cake warm or cold.

Reference : Women’s Weekly, Masterclass : How to bake the perfect cake pg 138