This tangy fruit flavour will delight your taste buds at the end of any meal, but will be perfect for a morning or afternoon break too!
Serves: 8 -10
- 275g (100g + 175g) butter, plus extra for greasing
- 4 tbsp demerara sugar
- 2 pears, sliced
- 2 oranges, peeled, thinly sliced
- 200g mixed berries
- 115g plain flour or gluten free flour
- 2 tsp baking powder
- 175g caster sugar
- 2 eggs
- Vanilla whipped cream to serve
- Preheat the oven to 160C/325F/Gas Mark 3. Grease an ovenproof dish or cake tin with a diameter of about 20cm (8 inches) or prepare 8 - 10 individual ramekin or cake tin. (Fit with parchment paper in the bottom of the tins if you want to turn them upside down for serving)
- Melt 100g of butter in a saucepan over low heat, add the demerara sugar and cook for 2 minutes until slightly caramelized.
- Add the pears and oranges slices and cook over a medium heat for 2 minutes until they are softened.
- Add the berries and cook a further 1 minute. Remove from the heat and leave to cool aside.
- Pour the fruit mixture and sauce in the base of the prepared dish. Keep a few spoons of the sauce for a later stage.
- Then, in a bowl, beat together the remaining butter and caster sugar until fluffy and light. Don't rush this stage.
- Beat in the eggs and add the flour and baking powder. Combine thoroughly until no flour pockets.
- Spoon the mixture over the fruit mixture and bake for 30–40 minutes or until the sponge is golden and cooked through.
- Flip the cake upside-down onto a serving dish and pour some vanilla whipped cream.