SALTED MAPLE, PECAN AND POACHED PEAR CAKE

Preparation time 45 mins Cooking time 1 hour Serves 12-14 350g unsalted butter, softened 11/2 cups raw caster sugar 6 free-range eggs 2 tsp vanilla bean paste 21/3 cups self-raising flour 1 tsp ground cinnamon 2 tsp ground ginger 1/4 tsp grated nutmeg 1/4 tsp fine sea-salt flakes 150g pecans, roughly chopped, plus extra whole pecans, to serve

POACHED PEARS

5 small pears, peeled, halved

and cored

1/4 cup caster sugar

1 cup apple cider

1 stick cinnamon 4 whole cloves 1 bay leaf

SALTED MAPLE CARAMEL

100g salted butter, cut into cubes 100ml thickened cream 100ml maple syrup

1/2 tsp sea-salt flakes

MASCARPONE CREAM

500g mascarpone 300ml thickened cream 1/4 cup pure icing sugar 2 tsp vanilla bean paste

STEP 1 Preheat oven to 160°C fan-forced (180°C conventional). Grease and line two 20cm round cake tins with baking paper.

STEP 2 In a stand mixer fitted with a whisk attachment, beat together half of the butter and half of the sugar until pale, then add 3 eggs, one at a time, beating after each addition. Mix in half each of the vanilla, flour, spices and salt. Fold in half of the nuts and divide batter between prepared tins, smoothing tops with back of a spoon. Bake for 25-30 minutes, or until well risen and a skewer inserted into the centres comes out clean. Cool in tins for 5 minutes, then transfer to a wire rack to fully cool.

STEP 3 Wash tins and repeat Step 2 with remaining ingredients to make a total of 4 cakes.

STEP 4 Meanwhile, for poached pears, put all ingredients in a small saucepan and top up with water to cover pears, if needed. Bring to a simmer over medium heat, then cover and simmer on low heat for 20-25 minutes, or until pears can be easily pierced with tip of a knife. Using a slotted spoon, remove pears to a plate lined with paper towel and let drain. Keep simmering liquid, uncovered, until reduced by a third – it should be a light syrup. Let cool, then remove and discard whole spices.

STEP 5 Meanwhile, for salted maple caramel, put all ingredients in a small saucepan. Bring to a simmer over 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.

STEP 6 To make mascarpone cream, in a large bowl using an electric mixer fitted with a whisk attachment, beat all ingredients into soft peaks (it will reach soft peak stage quite quickly).

STEP 7 Set 4 poached pear halves aside and slice remainder. Brush each fully cooled sponge with 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 pear slices and 1 tablespoon caramel. Repeat twice, then top cake with remaining sponge, and drizzle with remaining caramel so it drips down the sides. Top with extra pecans and reserved pear halves.