Pineapple cake
Pear ginger pie
- 125 GRAM BUTTER, cold
- 125 GRAM SUGAR
- 150 GRAM FLOUR
- 2 EGGS
- 3 PEARS, peeled and sliced
- 4 BOLLS PRESERVED GINGER, chopped
- 250 GRAM CREAM CHEESE
- 1 CUP CRÈME FRAÎCHE
- 1 TBSP LEMON JUICE
Melt 50 gram butter with 50 gram sugar and pour this in a greased round cake pan. Arrange the pineapple slices in this mixture. Put the other ingredients together and beat well; pour the batter on top of the pineapple. Bake the cake 45 minutes in the oven at 170 degrees Celsius. Allow it to cool down slightly and turn it upside down.
For more upside down pies, look at the recipe for tarte Tatin, pineapple tarte tatin, pear spice cake, rhubarb tarte tatin and for a savoury version endive tarte tatin.
This is a recipe from Hawaii. On 26 November 1778, Capitain James Cook is the first European to reach Maui, the second largest island of Hawai, nowadays belonging to the USA. Click on culinary calendar for more links between cooking and worldwide history.
Mix butter, 50 gram sugar and flour to a dough. Roll it out into a flat circle and put into a greased baking pan. Put this into the fridge for half an hour. In the meantime, poach the pear slices for 10 minutes; put them on the bottom of the pie. Beat the eggs with the remaining sugar, add the ginger, the cream cheese, the lemon juice and the crème fraîche and stir well; pour this mixture on the pears. Bake the pie 45 minutes in the oven at 170 degrees Celsius
The Worldcook website also has a different recipe for pear ginger pie.
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for Worldcook's recipe page