I've gotten a couple of Australian Women Weekly's cookbook recently at a sale and tried this Upside Down Pear & Pistachio Cake recipe from Easy Baking. We loved this cake a lot as it's super moist and the nuts made the cake so fragrant. I think this would be great to serve on Christmas ;-)
Upside Down Pear & Pistachio Cake
1/4 cup chopped pistachio
1 cup firmly packed sugar (but I've reduced this to about 3/4 cup)
1 large pear, unpeeled, cored and sliced thinly
185g butter, softened
1/4 cup plain flour
11/4 cups almond meal
1. Preheat oven to 200°C. Grease shallow 22cm round cake pan, line base with baking paper.
2. Combine pistachio with 2 tbsp sugar and sprinkle on the base of the pan and top with pear slices.
3. Cream butter and sugar till light and fluffy. Beat in eggs one at a time. Stir in sifted flour and meal.
4. Pour mixture into pan and bake about 35 mins. Stand cake in pan for 10 mins before turning top side down, onto wire rack. Serve cake warm or cold.
(Ref: Easy Baking, Australian Women Weekly's)