Pear and raspberry upside-down cake

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Serves: 10
Time to make: 50 mins (Hands-on time: 15 mins, Cooking time: 35 mins)
Total cost: $7.00 / $0.70 per serve
(at time of publication)

High fibre

Ingredients
Nutrition info.

Full ingredients list:

1–2 medium pears, washed, cored, sliced
1 cup frozen raspberries
3/4 cup brown sugar
115g reduced-fat table spread
2 eggs
1 cup self-raising flour
1/2 teaspoon ground ginger
2/3 cup apple purée
reduced-fat Greek-style yoghurt, to serve (optional)

Nutritional information (per serve)

Kilojoules:

918kJ

Calories:

220cal

Protein:

4.8g

Total fat:

7.7g

Saturated fat:

1.8g

Carbohydrates:

31.4g

Sugars:

19.7g

Dietary fibre:

3.2g

Sodium:

178mg

Calcium:

96mg

Iron:

0.9mg

Instructions

Instructions and steps:

Step 1Lightly grease a 20cm-round cake tin and line with baking paper. Overlap pear slices in the base of tin. Top with berries.

Step 2Preheat oven to 180°C. Place sugar, table spread, eggs, flour and ginger in a large bowl. Beat mixture with an electric mixer until smooth and creamy. Then gently fold in apple purée.

Step 3Spoon mixture over fruit in tin, taking care to cover evenly. Bake in oven for 50–55 minutes, or until a skewer comes out clean. Cool in tin for 15 minutes. Serve slices with a dollop of yoghurt (if using).