Upside-down sticky pear and walnut cake



I was never a fan of upside-down cakes, until I realised one vital point, said Nicola Lamb: they MUST be eaten warm. Somewhere between a cake and a hot pudding, this one is just the thing to serve at the end of a celebratory lunch. The buckwheat flour gives it the most delicious, potent flavour; but if you don’t have any to hand, you could sub for more ground walnuts or flour.

Ingredients:



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