PROSECCO PEAR
& ELDERFLOWER CAKE
This deliciously festive Prosecco, pear and elderflower cake is perfect for your Christmas table
It would be best to prepare the decorative pear slices the day before you need them. Thinly slice the pear, coat both sides of each slice in caster sugar, then place onto a parchment paper lined baking tray. Place in an oven set to 180°C/356°F and bake for 12 minutes on each side until dry, then leave to cool and harden. Sprinkle with edible glitter shortly before use.
To make the sponge preheat your oven to 140°C/285°F and line an 18cm round cake tin with baking paper.
Add all the sponge ingredients except the pear into a mixing bowl and mix well until pale and creamy. Gently fold in the chopped pear using a spatula.
Pour the cake batter into the prepared tin and smooth the top with the back of a spoon.
Place in the oven and bake for 80 minutes or until cooked, test by inserting a skewer or cocktail stick, when it comes out clean it’s cooked.
While the cake is cooking, make the buttercream. Start by whisking the butter until light and fluffy. Then gradually add the icing sugar until it’s all incorporated. Then gradually add the Prosecco.
Remove the cake and allow to cool completely. Carefully cut the cake into three layers and fill with buttercream. Pipe any remaining buttercream on top.
Decorate with the pre-prepared pear slices, sprigs of thyme and a sprinkling of lemon zest. Pipe the caramel around the edge of the cake, letting it drizzle down.
Chefs tip:
You can cook and puree the pear as a filling if you prefer and add a little more elderflower for a stronger floral flavour.
If you’re using a mixer to blend your buttercream, cover the mixing bowl with cling film or a damp tea towel when mixing to prevent an icing sugar dust cloud!
Serves: 8
Prep time: 30 minutes
Cook time: 1 hour 20 mins
Ingredients
For the sponge:
6 eggs
300g caster sugar
300g butter
300g self-raising flour
1 tsp baking powder
2 tbsp elderflower cordial
2 conference pears, peeled and finely chopped
For the buttercream:
250g butter
500g icing sugar
2 tbsp Prosecco
For the decoration:
12 thin slices of dried pear
50g caster sugar
Gold edible glitter
Sprigs of thyme
Fine lemon zest
Tin of Carnation caramel
