PROSECCO AND PEAR CAKE
PROSECCO AND PEAR CAKE
Recipe
As we all know, cake and bubbly are best friends, and it’s good to know that this effervescent miracle of a beverage is a wonderful ingredient to bake with, as well as drink. This cake is, of course, best served with a flute of prosecco.
INGREDIENTS
For the cake
120g (1 stick) butter, softened
200g (7.1oz) caster sugar
1 tsp vanilla extract
3 free range egg whites
150g (5.3oz) plain or spelt flour
50g (1.8oz) ground almonds
1 1⁄2 tsp baking powder
Pinch sea salt
1 cup prosecco, at room temp
Zest of 1 lemon
2 small ripe pears, peeled, cored and cut into 2cm (3⁄4") chunks
For the icing
150g (5.3oz) butter, softened
2 cups icing sugar
1⁄4 cup prosecco, at room temp 1 tsp vanilla extract
Zest of 1⁄2 lemon
For the decorations
Fresh flowers (optional)
Handful of white sugar pearls (optional)
For the cake
120g (1 stick) butter, softened
200g (7.1oz) caster sugar
1 tsp vanilla extract
3 free range egg whites
150g (5.3oz) plain or spelt flour
50g (1.8oz) ground almonds
1 1⁄2 tsp baking powder
Pinch sea salt
1 cup prosecco, at room temp
Zest of 1 lemon
2 small ripe pears, peeled, cored and cut into 2cm (3⁄4") chunks
For the icing
150g (5.3oz) butter, softened
2 cups icing sugar
1⁄4 cup prosecco, at room temp 1 tsp vanilla extract
Zest of 1⁄2 lemon
For the decorations
Fresh flowers (optional)
Handful of white sugar pearls (optional)
- Preheat the oven to 180°C / 350°F on fan bake. Line two 22cm / 9" diameter cake tins.
- In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.
- Add the vanilla and then the egg whites, one at a time.
- In three alternate additions, add the flour, ground almonds, baking powder and salt into the mixture, along with the prosecco (the gradual additions will stop the mixture from curdling) and lemon zest. Stop your electric mixer once all the ingredients are combined, taking care not to overmix.
- Divide the batter evenly between the two tins and spread out to the sides. Dot the pear chunks into each layer and press down lightly.
- Bake for 30 minutes or until golden in colour, springy to the touch, and a skewer inserted in the centre comes out clean.
- Allow the cakes to cool for around 10 minutes before turning out onto a cooling rack.
- Meanwhile, make the prosecco icing. In the bowl of an electric mixer, beat the butter and icing sugar. Gradually add in the prosecco, vanilla and lemon zest and continue beating until smooth and creamy.
- Once the cakes are fully cooled, apply a layer of icing to one cake and place the other on top. Neatly ice the top of the cake.
- Decorate with fresh flowers and sugar pearls, if using.
- Serve at room temperature. Refrigerate in an airtight container for up to three days.