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Salted caramel pear cake

Ingredients

  1. Step 1 2cm piece ginger , grated
  2. Step 2 4 Williams pears , 3 grated over a sieve, reserving the pear juice for the caramel, 1 peeled, cored and chopped (do this when about to decorate)
  3. Step 3 360g self-raising flour
  4. Step 4 15g rye flour
  5. Step 5 1 tsp ground ginger
  6. Step 6 ½ tsp turmeric
  7. Step 7 ½ tsp nutmeg
  8. Step 8 ½ tsp ground cardamom
  9. Step 9 ½ tsp cinnamon
  10. Step 10 1 tsp baking powder
  11. Step 11 4 eggs
  12. Step 12 200g golden caster sugar
  13. Step 13 150g light brown muscovado sugar , sieved
  14. Step 14 150ml rapeseed or vegetable oil
  15. Step 15 120g natural yogurt
  16. Step 16 toasted buckwheat , dehydrated pear and rosemary, to serve (optional)
  17. Step 17 50g unsalted butter , plus extra for the tins
  18. Step 18 50ml reserved pear juice
  19. Step 19 150ml perry
  20. Step 20 100g light brown muscovado sugar
  21. Step 21 1 tbsp double cream
  22. Step 22 generous pinch sea salt
  23. Step 23 4 egg whites
  24. Step 24 250g golden caster sugar
  25. Step 25 250g butter , at room temperature
  26. Step 26 2 tbsp tahini
  27. Step 27 1 tbsp vanilla bean paste
Salted caramel pear cake
Calories: 743 Carbohydrate: 89 g Protein: 8 g Fat: 38 g
Cook time: 110 minutes Prep time: 60 minutes Total time: 170 minutes Servings: 12

TAGS

Afternoon tea Dessert Treat Afternoon tea cake Dessert Drip cake Indulgent Pear Rosie Birkett Salted caramel Tahini Vegetarian

Directions

  1. Step 1 Heat oven to 195C/175C fan/gas 5 ½. Butter and line the base of three 20cm round cake tins. Add the grated ginger to the grated pear and push down with a wooden spoon to squeeze out as much juice as possible.
  2. Step 2 Mix the flours, spices, baking powder and 1 tsp salt in a bowl. In a stand mixer, vigorously whisk the eggs and sugars for 3 mins until thick and frothy. Slowly pour in the oil in a steady stream. Turn the speed down, then add the flour mixture, 2 tbsp at a time, alternating with the yogurt, until incorporated. Mix in the grated pear (for no longer than 20 secs). Divide the mixture between the tins and bake for 25-30 mins or until a skewer inserted comes out dry.
  3. Step 3 For the caramel, heat the pear juice and perry in a pan until reduced to about 50ml. Add the sugar and butter and whisk to a smooth caramel, then add the cream and whisk again until smooth. Add sea salt to your taste - I'd go for a generous pinch, so that the caramel is still fruity and sharp but has a little saltiness to it - then allow to cool slightly to just warmer than room temperature.
  4. Step 4 To make the buttercream, put the egg whites and sugar in the bowl of a stand mixer. Place the bowl over a pan of boiling water, then whisk until the sugar dissolves and the mixture is no longer gritty. Put the bowl in the mixer, then whisk until soft peaks form and the bowl returns to room temperature. Switch to the paddle attachment, then add the butter, one spoonful at a time. Add the tahini, vanilla and a pinch of salt, and beat to a light, fluffy icing.
  5. Step 5 Place the bottom layer of sponge on a platter or cake stand, then top with a layer of the buttercream and scatter over a third of the chopped pear. Repeat with the next two layers. To ice the cake, do an intial layer all over, chill in the fridge for 20 mins, then use the remaining icing to cover everything. Use a stepped spatula to spread it out evenly. Pour the caramel over the top of the cake, and allow it to drip down the sides. Scatter with toasted buckwheat, dehydrated pear and rosemary, if you like.