Eat and Love – Salted caramel pear cake



<img src="https://images.immediate.co.uk/production/volatile/sites/2/2021/09/Olive_1021_CoverSpice_5.8.21_SaltedMaplePecanPoachedPearCake_COVER-070-ef4d138.jpg?quality=45&#038;resize=620,413" srcset="https://images.immediate.co.uk/production/volatile/sites/2/2021/09/Olive_1021_CoverSpice_5.8.21_SaltedMaplePecanPoachedPearCake_COVER-070-ef4d138.jpg?quality=45&amp;resize=2400,1598 2400w, https://images.immediate.co.uk/production/volatile/sites/2/2021/09/Olive_1021_CoverSpice_5.8.21_SaltedMaplePecanPoachedPearCake_COVER-070-ef4d138.jpg?quality=45&amp;resize=1920,1278 1920w, https://images.immediate.co.uk/production/volatile/sites/2/2021/09/Olive_1021_CoverSpice_5.8.21_SaltedMaplePecanPoachedPearCake_COVER-070-ef4d138.jpg?quality=45&amp;resize=1440,959 1440w, https://images.immediate.co.uk/production/volatile/sites/2/2021/09/Olive_1021_CoverSpice_5.8.21_SaltedMaplePecanPoachedPearCake_COVER-070-ef4d138.jpg?quality=45&amp;resize=1200,799 1200w, https://images.immediate.co.uk/production/volatile/sites/2/2021/09/Olive_1021_CoverSpice_5.8.21_SaltedMaplePecanPoachedPearCake_COVER-070-ef4d138.jpg?quality=90&amp;resize=960,639 960w, https://images.immediate.co.uk/production/volatile/sites/2/2021/09/Olive_1021_CoverSpice_5.8.21_SaltedMaplePecanPoachedPearCake_COVER-070-ef4d138.jpg?quality=90&amp;resize=720,479 720w, https://images.immediate.co.uk/production/volatile/sites/2/2021/09/Olive_1021_CoverSpice_5.8.21_SaltedMaplePecanPoachedPearCake_COVER-070-ef4d138.jpg?quality=90&amp;resize=576,383 576w, https://images.immediate.co.uk/production/volatile/sites/2/2021/09/Olive_1021_CoverSpice_5.8.21_SaltedMaplePecanPoachedPearCake_COVER-070-ef4d138.jpg?quality=90&amp;resize=360,239 360w, https://images.immediate.co.uk/production/volatile/sites/2/2021/09/Olive_1021_CoverSpice_5.8.21_SaltedMaplePecanPoachedPearCake_COVER-070-ef4d138.jpg?quality=90&amp;resize=180,119 180w, " sizes="(max-width: 620px) 100vw, 620px" width="620" height="413" class="wp-image-147539 alignnone size-landscape_thumbnail" alt="A four tier sponge cake filled with cream and topped with slices of pear" title="Salted caramel pear cake" /> <body><p><em>Bake this impressive salted caramel pear cake, then check out our easy <a href="https://www.olivemagazine.com/recipes/baking-and-desserts/brown-butter-pear-cake/">pear cake</a>, <a href="https://www.olivemagazine.com/recipes/baking-and-desserts/pear-crumble/">pear crumble</a>, <a href="https://www.olivemagazine.com/recipes/baking-and-desserts/pear-tarte-tatin/">pear tarte tatin</a> and more <a href="https://www.olivemagazine.com/recipes/entertain/best-pear-recipes/">pear recipes</a>. </em></p></body>
<div class="template-article__recipe-key-data">
<ul class="recipe-key-data">
<li class="recipe-key-data__item servings">
<span class="recipe-key-data__text">7638</span>
</li>

<li class="recipe-key-data__item total_time">
<span class="recipe-key-data__key">Total time</span>
<span class="recipe-key-data__value">
1 hours 20 minutes </span>
</li>

<li class="recipe-key-data__item note">
<span class="recipe-key-data__key">Note</span>
<span class="recipe-key-data__value">+ cooling</span>
</li>

<li class="recipe-key-data__item difficulty">
<span class="recipe-key-data__key">Difficulty</span>
<span class="recipe-key-data__value">Easy</span>
</li>
</ul>
</div>

<div class="row">
<h3 class="template-article__ingredients-title">Ingredients</h3>
<h4></h4>

<ul class="list-group">
<li class="list-group__item">
butter 350g, softened, plus extra for the tins </li>
<li class="list-group__item">
golden caster sugar 350g </li>
<li class="list-group__item">
eggs 6 </li>
<li class="list-group__item">
vanilla bean paste or extract 2 tsp </li>
<li class="list-group__item">
self-raising flour 350g </li>
<li class="list-group__item">
pecans 150g, roughly chopped, plus extra to serve </li>
<li class="list-group__item">
ground cinnamon 1 tsp </li>
<li class="list-group__item">
ground ginger 2 tsp </li>
<li class="list-group__item">
nutmeg a grating </li>
<li class="list-group__item">
dessert pears 4 small, peeled, halved and cored </li>
<li class="list-group__item">
caster sugar 50g </li>
<li class="list-group__item">
perry or cider 200ml </li>
<li class="list-group__item">
cinnamon stick 1⁄2 </li>
<li class="list-group__item">
whole cloves 4 </li>
<li class="list-group__item">
bay leaf 1 </li>
<li class="list-group__item">
salted butter 100g, cut into cubes </li>
<li class="list-group__item">
double cream 100ml </li>
<li class="list-group__item">
maple syrup 100ml </li>
<li class="list-group__item">
sea salt flakes 1⁄2 tsp </li>
<li class="list-group__item">
mascarpone 500g </li>
<li class="list-group__item">
double cream 300g </li>
<li class="list-group__item">
icing sugar 4 tbsp </li>
<li class="list-group__item">
vanilla bean paste 2 tsp </li>
</ul>
</div>

<div class="row">
<h3 class="post-method-steps__title section-heading-1">Method</h3>
<ul class="post-method-steps__collection">
<li class="post-method-steps__item">

<p class="post-method-steps__subheading heading-6">Step 1</p>
<div class="editor-content">
<p>Heat the oven to 180C/fan 160C/gas 4. Butter two 20cm sandwich tins and line with baking paper. Beat together half (175g) the butter and half the sugar with an electric whisk until pale, then add 3 of the eggs, one at a time, beating between each addition. Mix in half of the vanilla, flour and spices, along with a small pinch of salt. Fold in half the nuts and divide the batter between the tins, smoothing the tops with the back of a spoon. Bake for 25-30 minutes or until well risen and a skewer inserted into the middles comes out clean. Cool in the tins for 5 minutes, then transfer to a wire rack to cool completely. Clean the tins and repeat this step with the remaining sponge ingredients to make a total of four sponges.</p>
</div>
<p class="post-method-steps__subheading heading-6">Step 2</p>
<div class="editor-content">
<div class="page" title="Page 2">
<div class="section">
<div class="layoutArea">
<div class="column">
<p>Put the pears and all of the remaining poached pear ingredients in a small pan and top up with water to cover the pears if needed. Bring to a simmer over a low-medium heat, then cover and cook gently for 20-25 minutes or until the pears can be easily pierced with the tip of a knife. Remove the pears using a slotted spoon to a plate lined with kitchen paper and leave to drain. Continue simmering the liquid, uncovered, until reduced by a third – it should be a light syrup. Leave to cool, then remove and discard the whole spices.</p>
</div>
</div>
</div>
</div>
</div>
<p class="post-method-steps__subheading heading-6">Step 3</p>
<div class="editor-content">
<div class="page" title="Page 2">
<div class="section">
<div class="layoutArea">
<div class="column">
<p>For the caramel, put all the ingredients in a small pan. Bring to a simmer over a medium heat for 6-8 minutes or until thick and golden – it will thicken further as it cools. Cool completely and chill if it needs to thicken more.</p>
</div>
</div>
</div>
</div>
</div>
<p class="post-method-steps__subheading heading-6">Step 4</p>
<div class="editor-content">
<div class="page" title="Page 2">
<div class="section">
<div class="layoutArea">
<div class="column">
<p>For the mascarpone cream, whisk together the mascarpone, double cream, icing sugar and vanilla to soft peaks using an electric whisk – do this carefully, as the mixture will reach the soft peak stage quite quickly.</p>
</div>
</div>
</div>
</div>
</div>
<p class="post-method-steps__subheading heading-6">Step 5</p>
<div class="editor-content">
<div class="page" title="Page 2">
<div class="section">
<div class="layoutArea">
<div class="column">
<p>Set three of the pear halves aside and slice the rest. Brush each sponge with a little of the poaching syrup. Put one sponge on a cake stand or plate, spread with a third of the mascarpone cream (leaving a small gap at the edge to allow for spreading) and top with a few slices of pear and 1 tbsp of the caramel. Repeat twice, then top the cake with the remaining sponge, and drizzle with the remaining caramel so it drips down the sides. Top with more pecans and the reserved pears.</p>
</div>
</div>
</div>
</div>
</div>
</li>
</ul>
</div>

<div class="row">
<div class="template-article__additional-info">
<h3>Browse more stunning <a href="https://www.olivemagazine.com/guides/best-ever/best-ever-layer-cake-recipes/https://www.olivemagazine.com/guides/best-ever/best-ever-layer-cake-recipes/">layer cake recipes</a></h3>
<a href="https://www.olivemagazine.com/guides/best-ever/best-ever-layer-cake-recipes/">[image id="87212" size="landscape_thumbnail" align="none" title="Chocolate Layer Cake Recipe with Chai Ganache" alt="Chocolate Layer Cake Recipe with Chai Ganache" classes=""]</a>
</div>
</div>

<div class="row">
<h2 class="section-heading-1">Nutritional data</h2>
<ul class="item-details-list">
<li class="item-details-list__item">
<span class="item-details-list__key">kcals</span>
<span class="item-details-list__value">908</span>
</li>
<li class="item-details-list__item">
<span class="item-details-list__key">fat</span>
<span class="item-details-list__value">67.7g</span>
</li>
<li class="item-details-list__item">
<span class="item-details-list__key">saturates</span>
<span class="item-details-list__value">38.1g</span>
</li>
<li class="item-details-list__item">
<span class="item-details-list__key">carbs</span>
<span class="item-details-list__value">62.9g</span>
</li>
<li class="item-details-list__item">
<span class="item-details-list__key">sugars</span>
<span class="item-details-list__value">43.4g</span>
</li>
<li class="item-details-list__item">
<span class="item-details-list__key">fibre</span>
<span class="item-details-list__value">2.6g</span>
</li>
<li class="item-details-list__item">
<span class="item-details-list__key">protein</span>
<span class="item-details-list__value">8.8g</span>
</li>
<li class="item-details-list__item">
<span class="item-details-list__key">salt</span>
<span class="item-details-list__value">1.2g</span>
</li>
</ul>
</div>



Source link

Leave a Reply

Your email address will not be published. Required fields are marked *

Subscribe To Our Newsletter
Subscribe Now