Prosecco, Pear And Elderflower Cake

If you’re planning a special event or party, why not try something a little different for dessert? 

Here’s a delicious recipe for a pear and elderflower cake with a decadent splash of prosecco to get the party started!

6 eggs, 300g caster sugar, 300g butter, 300g self-raising flour, 1tsp baking powder, 2tbsp elderflower cordial, 2 conference pears, peeled and finely chopped.

250g butter, 500g icing sugar, 2 tbsp prosecco, 12 thin slices of dried pear, 50g caster sugar, gold edible glitter, springs of thyme, fine lemon zest, tin of carnation caramel.

Prepare the decorative pear slices the day before. Thinly slice the pear, coat both sides of the slices with caster sugar, then place onto a parchment lined baking tray. 

Place in an oven set to 180 degrees C (fan) / 400 degrees F / gas mark 6 and back for 12 minutes on each side until dry, then leave to cool and harden. 

Sprinkle with glitter before use.

To make the sponge pre-heat your oven to 140 degrees C (fan) / 275 degrees F / gas mark 1 and line an 18cm round cake tin with baking paper

Add all the sponge ingredients expect the pear into a mixing bowl and mix until pale and creamy. 

Gently fold in the chopped pear.

Pure the cake batter into the tin and smooth the top.

Bake for 80 minutes or until cooked (use the skewer test)

For the buttercream, whisk the butter until light and fluffy, add the icing sugar gradually until it’s incorporated. 

Gradually add the prosecco.

Allow the cake to cool completely. Cut into three layers, fill and cover with buttercream and pipe any remaining buttercream on top.

Decorate with the 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.

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