This Maple & Pear Ruffle Cake is a delightful combination of flavours, with layers of delicate sponge cake, caramelised pears and luxurious maple meringue buttercream. Perfect for special occasions or holiday gatherings, this cake is sure to impress with its elegant ruffle design and deliciously rich flavour.
Ingredients:
For the cake:
- 225g unsalted butter, softened, plus extra for greasing
- 175g golden caster sugar
- 175g light brown soft sugar
- 4 large eggs
- 325g plain flour
- 25g starch
- 1 tbsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp mixed spices
- 1 ½ tbsp baking powder
- 300ml whole milk
- Edible gold spray (optional), for decoration
For the caramelised pears:
- 4 large conference pears, ripe but firm
- Juice of half a lemon
- 3 tablespoons maple syrup
- 2 tablespoons unsalted butter
For the maple meringue buttercream:
- 4 large egg whites
- 320g light brown soft sugar
- 480g unsalted butter, softened
- 6tbsp maple syrup
Method:
Preheat the oven to 180°C (350°F). Grease and line three 20cm round cake tins with baking paper.
In a large mixing bowl, cream together the softened unsalted butter, golden caster sugar and light brown soft sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In another bowl sift together the plain flour, starch, ground cinnamon, ground ginger, mixed spices and baking powder.
Gradually add the dry ingredients to the butter mixture, alternating with the whole milk, starting and ending with the dry ingredients. Mix until just combined.
Pour the mixture evenly into the prepared cake tins and smooth down the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the centre of the cakes comes out clean.
Remove from the oven and allow the cakes to cool in the cake tins for 10 minutes before transferring to a wire rack to cool completely.
Peel, core and slice the pears into thin slices. Drizzle the pear slices with lemon juice to prevent browning.
In a large skillet or frying pan, heat the maple syrup and unsalted butter over medium heat until melted and bubbling.
Add the pear slices to the skillet and cook, stirring occasionally, until the pears are caramelised and tender, about 5-7 minutes. Remove from the heat and leave to cool.
In a heatproof bowl, whisk together the egg whites and light brown soft sugar. Place the bowl over a pan of simmering water (double boiler) and whisk continuously until the sugar has dissolved and the mixture reaches 160°F (71°C) on a candy thermometer.
Remove the bowl from the heat and transfer to the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed until stiff peaks form and the meringue is cool to the touch.
Switch to the paddle attachment and gradually add the softened unsalted butter, a few tablespoons at a time, beating well after each addition.
When all the butter has been incorporated, add the maple syrup and continue to whisk until smooth and fluffy.
Place one cake layer on a serving platter or cake stand. Spread a layer of maple meringue buttercream on top.
Place a layer of caramelised pear slices on top of the buttercream.
Repeat with the second cake layer, more buttercream and pear slices.
Place the third cake layer on top and frost the whole cake with the remaining maple meringue buttercream, using an offset spatula or cake comb to create a ruffled effect.
If desired, lightly spray the top of the cake with edible gold spray for a decorative touch.
Serve and enjoy this exquisite Maple & Pear Ruffle Cake!
