Autumn's riches
Olive|October 2021
Sweet, delicately spiced, warming bakes to share and enjoy as the evenings draw in
ANNA GLOVER
Autumn's riches

salted maple, pecan and poached pear cake

This impressive but easy layer cake is filled with spiced poached pears and pecans, and topped with a silky smooth salted caramel. It’s a bit like an autumnal victoria sponge, and keeps for two days in the fridge. If you like, you can halve the sponge and cream quantities to make a two-layer cake instead for a smaller gathering.

1 HOUR 20 MINUTES + COOLING SERVES 12-14 | EASY

SPONGES

butter 350g, softened, plus extra for the tins

golden caster sugar 350g

eggs 6 vanilla bean paste or extract 2 tsp

self-raising flour 350g

pecans 150g, roughly chopped, plus extra to serve

ground cinnamon 1 tsp

ground ginger 2 tsp

nutmeg a grating

POACHED PEARS

dessert pears 4 small, peeled, halved and cored

caster sugar 50g

perry or cider 200ml

cinnamon stick 1/2

whole cloves 4

bay leaf 1

MASCARPONE CREAM

mascarpone 500g

double cream 300g

icing sugar 4 tbsp

vanilla bean paste 2 tsp MAPLE CARAMEL

salted butter 100g, cut into cubes

double cream 100ml

maple syrup 100ml

sea salt flakes ½ tsp

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