The Great Australian Bake Off

Try Matt Moran's recipe for an upside down cake made with cinnamon spiced pears and a special touch of Amaretto liqueur.


  • Syrup

  • 30g unsalted butter

  • Juice and finely grated rind from 1 orange

  • 85g pomegranate molasses

  • 250g caster sugar

  • 5 Beurre Bosc pears, peeled cored and halved

  • Extra butter, melted for brushing

  • Cake batter

  • 125ml milk

  • 2 free-range eggs

  • 25ml amaretto

  • 200g brown sugar

  • 125g unsalted butter

  • 50g hazelnut meal

  • 175g plain flour

  • 1 teaspoon baking powder

  • ½ teaspoon ground ginger

  • ½ teaspoon ground cinnamon

  • 1 vanilla bean, scraped seeds

  • Pinch of sea salt


  • 1.

    Preheat oven to 180°C fan-forced. Line base and sides of a 22cm round cake pan with baking paper. 

  • 2.

    For the syrup, place butter, orange juice and rind, pomegranate molasses and sugar into a 28cm wide-based deep frying pan and bring to simmer. Add the pears and cook on each side for 8-10 minutes or until tender. Using a slotted spoon, transfer pears to the base of the cake pan, cut-side down. Reduce syrup for 3 minutes or until thickened but not caramelised. Once thickened, pour enough in to cover the base of the cake pan, transfer to the freezer until chilled and just set.

  • 3.

    For the batter, place the milk, eggs and amaretto in a jug and stir until combined; set aside. Combine remaining ingredients for the batter in the bowl of an electric stand mixer. Using a paddle attachment, mix to a fine crumb. Slowly add the egg mixture until a batter is obtained. Pour this over the pears and bake 45-60 minutes or until cooked when tested with a skewer. Stand in pan for 3-5 minutes. Invert cake pan onto a serving plate for 5 minutes before removing the cake pan and peeling the baking paper off the cake.

  • 4.

    Brush the cake with melted butter.

Nutritional information

Nutritional analysis per serving (16 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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