Upside-Down Poppy Seed & Pear Cake by Gila

A delightful cake with a unique combination of flavors

Adapted from an original recipe by Roni Venezia

preptime20 min
cooktime40 min
servings8-10 slices
Ingredients

Ingredients:

  • 1 can of preserved pears (825g)

  • 125g flour

  • 2 tsp baking powder

  • 150 g butter, at room temperature

  • ¾ cup sugar (165 g)

  • 3 eggs

  • 1 cup ground poppy seeds (125 g)

  • 1 tsp vanilla extract

  • ½ cup whipping cream (125 ml)

topping

  • ½ cup apricot jam

  • 1½ tbsp water or brandy

  • ¾ cup walnuts, roughly chopped

Preparation

Preparation:

  1. Preheat the oven to 175°C (347°F)

  2. Grease a 26 cm springform pan and line the bottom with greased parchment paper

  3. Slice the pears and arrange them in a flower shape at the bottom of the pan, starting from the outer circle and leaving a 1 cm gap from the edge.

  4. Place the pan in the freezer to set the design. Dice any remaining pears for the filling

  5. In a mixing bowl, whip the butter and sugar for about 10 minutes until the mixture is light and fluffy

  6. Add the eggs one at a time, mixing well after each addition

  7. Stir in the ground poppy seeds and vanilla extract

  8. Gradually fold in the flour and baking powder, alternating with the whipping cream, until just combined

  9. Pour half of the batter over the pear slices, sprinkle the diced pears evenly, and top with the remaining batter

  10. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs

  11. Allow the cake to cool, then invert onto a serving plate (freezing for 2 hours before inverting is optional but helps keep the design intact)

  12. Melt the apricot jam with water or brandy, then brush over the cake. Sprinkle the walnuts around the edges and sides, adhering them with the jam if desired

Notes

Notes:

  • Canned pears can be replaced with or about 5 fresh pears, peeled and boiled in water with a little sugar and vanilla

  • Cool the cake completely before inverting to avoid breakage - 2 hrs in a freezer is best

  • Variation: Replace the poppy seeds with almond flour and the pears with plums. Add sugar if the plums are very sour. For the middle layer, add diced plums and crumbled marzipan. This version is a favorite of Grandma Judith!

  • If you accidentally omit an egg, the cake will still turn out well

Tarte Tatin

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