Prosecco Pear and Elderflower Cake

Prosecco, Pear and Elderflower Cake served on a gold serving plate
  • 8 servings
  • 1 hour 50 minutes to prepare
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Ingredients

  • For the sponge
  • 6 eggs
  • 300g caster sugar
  • 300g self raising flour
  • 1tsp baking powder
  • 2tbsp elderflower cordial
  • 2 conference pears, peeled and finely chopped
  • For the buttercream
  • 250g butter
  • 500g icing sugar
  • 2tbsp prosecco
  • For the decoration
  • 12 thin slices dried pear
  • 50g caster sugar
  • Gold edible glitter
  • Sprigs of thyme
  • Fine lemon zest
  • Tin of caramel

Instructions

Our Prosecco, Pear and Elderflower cake has been adapted from the original recipe for cupcakes, and it makes a show stopping centrepiece at any time of the year.

Method

  1. 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 180C/356F and bake for 12 minutes on each side until dry, then leave to cool and harden. Sprinkle with glitter shortly before use.
  2. To make the sponge preheat your oven to 140°c/285°f and line an 18cm round cake tin with baking paper.
  3. 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.
  4. Pour the cake batter into the prepared tin and smooth the top with the back of a spoon.
  5. 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.
  6. 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.
  7. 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.
  8. Decorate with the pre-prepared pear slices, sprigs of thyme and a sprinkling of lemon zest.
  9. 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!

 

 

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