Jamie Magazine
By Dean McClumpha
About the recipe
This flourless upside-down cake, with a base of ginger-poached pears, is spicy, sweet and satisfying. And because this uses ground almonds instead of flour, it’s suitable for gluten-intolerant friends and family members.
Recipe From
Jamie Magazine
By Dean McClumpha
200g butter
200g caster sugar
4 large free-range eggs
220g ground almonds
CARAMELISED GINGER PEARS
300g ginger
1 vanilla pod
550g caster sugar
4 pears
20g butter
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