Hibiscus Poached Pear Upside Down Cake

An oh so pretty hibiscus poached pear upside down cake, a perfect autumnal treat to have with a cup of tea.

Hibiscus poached pear upside down cake

Get your chunky knit on, pour your self a steaming cup of tea, cut a slice of this delicious cake and get comfy in your favourite cosy nook. Take a quiet moment of pure bliss, you deserve it. We all need these moments of calm in our day to take a step out of our frantic lives. There what fill us up again, refuel us ready for the rest of our day.

Hibiscus poached pear upside down cake

Hibiscus poached pear upside down cake

There is something about the process of baking a cake and then cutting a slice so carefully that just calms my soul. Of course I cant be baking and eating cake everyday so I need other little ways of finding these moments in my day. For me it can even be something as small as using my favourite mug, the one that feels so lovely and just fits right in my hand. Listening in complete silence to my cat snoring as he sleeps. Putting on a pair of clean fluffy socks. All small things but the sort of fuel I need.

Hibiscus poached pear upside down cake

Hibiscus poached pear upside down cake

Hibiscus poached pear upside down cake

Hibiscus poached pear upside down cake

The pretty pink pears in this cake get their glorious colour from being poached with dried hibiscus flowers which give off so much colour. The pears do loose a little of the colour once baked. For the cake I used ground almonds and semolina flour, which I love. I discoverd semolina flour after trying one of Betty’s cake recipes over at stems and forks. The semolina flour makes the cake very light but also adds an almost grainy texture a bit like polenta. Definitely give semolina flour a try if you can find it.

I hope your all having a lovely week and thank you reading. x

Hibiscus poached pear upside down cake

Hibiscus Poached Pear Upside Down Cake

Hibiscus poached pear upside down cake

  • Total Time: 1h 10m

Ingredients

  • 4 Firm pears, peeled and cored leave stalks on to poach- I used Williams pears
  • 400 g Caster sugar (half for cake half for poaching liquid)
  • 2 tbsp. Dried hibiscus
  • 4 Cardamom pods
  • 200 g Unsalted softened butter, plus little extra to grease the tin
  • 4 Eggs
  • 1 tsp. Vanilla extract
  • 100 g Semolina flour
  • 150 g Ground almonds
  • 1 tsp. Baking powder
  • Pinch of salt
  • 1 tsp. Dried rose petals and cornflower (optional)

Instructions

  1. Put enough water in a pan so it will cover the pears. Add half the sugar, hibiscus and cardamom. Bring to the boil and then reduce the heat. When the sugar has dissolved and the liquid is pink from the hibiscus add the prepared pears. Poach for 20 minutes until soft but still holding their shape. Remove from the heat and leave to cool in the liquid. Preheat the oven to 180c/160 fan/ gas 4/ 350 f
  2. Grease and line a round a 20cm cake tin. In a stand mixer or by hand cream together the butter and rest of the sugar until fluffy. Add the eggs one at a time incorporating well, mix in the vanilla. Now add in all the dry ingredients and mix well.
  3. Remove the pears from the liquid and cut in half length ways carefully removing the stalks. Arrange on the bottom of the cake tin. Pour over the cake batter and smooth over. Bake for 35- 40 minutes until a knife comes out clean. Leave to cool before tipping out upside down onto a plate. Decorate with the rose and cornflower petals if you have them.
  • Such a beautiful cake. I love the colours in this, the flavours sound wonderful. Hibiscus is a flavour I love.

  • You always come up with the best flavor combinations! 🙂
    This cake looks so delicious, not to mention those pretty pears. Definitely makes me want to bake and get all cozy at home.
    Hope you are having a good weekend Rebecca.
    xoxo

  • Hi Rebecca,
    You have a fabulous blog and the pictures are awesome. This cake looks stunning and will certainly give it try.

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