Sift by Nicola Lamb
By Nicola Lamb
1 hr 35 mins
Not Too Tricky
serves 6-8
About the recipe
I was never a fan of upside-down cakes until I realised one very important detail: they MUST be eaten warm. This is somewhere between a cake and a hot pudding – the sort of thing to serve at the end of lunch. The cake comes together in less than 5 minutes in a food processor, too! I’m always surprised at how far a small amount of buckwheat flour goes. Just a tablespoon in this recipe lifts it and gives the most delicious potent flavour. If you don’t have any open, you could sub for more ground walnuts or flour.
Recipe From
Ingredients
WALNUTS
60g walnuts
GOO
240g soft light brown sugar
80g butter
120g double cream
3g flaky sea salt (about 1 tsp)
CAKE
400g pears (about 2)
100g butter, softened
100g soft dark brown sugar
25g caster sugar
100g whole eggs
90g plain flour
15g buckwheat flour
8g baking powder (about 2 tsp)
½ tsp ground cinnamon
1–2g flaky sea salt (about ½ tsp)
20g toasted walnuts from above
45g whole milk
35g double cream
PLUS
Ice cream or pouring cream, to serve
EQUIPMENT
20cm springform tin
Top Tip
If your cake mixture splits as you mix it, see All About Fat on page 64 of Sift for tips.
Method
- Toast the walnuts in a frying pan over a medium heat for 5–8 minutes or for 15–20 minutes in a 200°C/180°C fan oven until toasty and golden. Set 40g aside and roughly chop – you want a mixture of sizes with some halves and larger pieces.
- To make the goo, in a saucepan combine the sugar and butter. Bring to the boil and bubble for 1–2 minutes until darkened. Whisk in the cream and salt and bubble for 1 more minute until thickened. Reserve half for serving.
- Line the base of the springform tin with baking paper that extends about 2–3cm up the sides of the tin. This will prevent the liquid from seeping out.
- Pour the other half of the goo mixture into the tin. Sprinkle over half of the chopped toasted walnuts.
- Peel, halve and core the pears, then slice them into 0.5cm pieces. Arrange the pears in concentric circles, slightly overlapping, in the tin. Tuck the remaining roughly chopped walnuts into any gaps.
- Preheat the oven to 190°C/170°C fan.
- To make the cake in a stand mixer or by hand, cream together the butter and sugars. Add in the eggs, one by one, scraping down the sides of the bowl as you go. Sift together the dry ingredients and beat into the butter with the paddle attachment. Grind the remaining toasted walnuts and stir in. Finally, stir through the milk and double cream.
OR
To mix in the food processor, blitz the walnuts with the caster sugar until finely ground, then add the dark brown sugar and butter and blend until aerated and smooth. Add in the eggs, one by one, scraping down the bowl as you go. Sift together the flours, baking powder, cinnamon and salt, then add to the bowl. Finally, add the milk and double cream. - Spread the cake batter evenly over the pears. Bake for 45–50 minutes or until a skewer comes out clean. Leave to cool in the tin for 5–10 minutes. Place a plate underneath, then flip the cake over. Carefully remove the tin and paper. Serve warm with the reserved goo and ice cream or pouring cream. Leftovers should always be reheated!
