Spiced Honey & Pear Cake
A spiced honey sponge layered with a moreish caramel pear filling, pear and honey buttercream, and crowned with crisp pear wafers.
How long will it take?
2 ½ hours
What’s the serving size?
Serves 10
What do I need?
For the Pear Wafer Crisps
- 2 firm pears, thinly sliced lengthways
- 1 tbsp caster sugar
For the Caramel Pear Filling
- 2 ripe pears, peeled and diced
- 40 g unsalted butter
- 2 tbsp brown sugar
- 1 tbsp runny honey
- ¼ tsp ground cinnamon
For the Cake
- 250 g unsalted butter, softened
- 200 g brown sugar
- 50 g runny honey
- 4 eggs, room temperature
- 300 g self-raising flour
- 1 ½ tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 150 mL full-cream milk
For the Pear & Honey Buttercream
- 250 g unsalted butter, softened
- 400 g icing sugar, sifted
- 2 tbsp runny honey
- 2-3 tbsp pear puree from peeled, blended ripe pear, strained for smoothness
- ¼ tsp vanilla extract
- Pinch of salt
How do I make it?
- Make the Pear Wafer Crisps first by preheating oven to 140C.
- Line two trays with baking paper. Arrange pear slices in a single layer and lightly sprinkle with caster sugar.
- Bake for 60-75 minutes, turning once, until dried and gently curled. Remove from oven and set aside to cool; they will crisp as they set.
- Next make the Caramel Pear Filling as it needs to cool before using. Add all ingredients to a saucepan over low heat. Simmer gently for 10 minutes, or until soft and jammy. Remove from heat and set aside to cool.
- Preheat oven to 180C.
- Grease and line two 20-centimetre round cake tins.
- Make cake by beating butter, brown sugar and honey until pale and fluffy, about 4 minutes.
- Add eggs, one at a time, beating well after each addition.
- Sift flour and spices together, then fold into the mixture, alternating with the milk until just combined.
- Divide batter evenly between the tins and bake for 30-35 minutes or until golden and springy.
- Cool cakes completely, then slice one cake horizontally to create three layers in total.
- Make the Buttercream by beating butter for 3-4 minutes until pale and fluffy.
- Gradually add icing sugar, beating well after each addition.
- Beat in honey, pear puree, vanilla, and salt until smooth and spreadable.
- If needed, chill for 10 minutes to slightly firm before assembling.
- Assemble cake by placing first cake layer on a serving plate. Spread with Caramel Pear Filling and Buttercream. Top with another layer of cake and repeat. Finish with the final cake layer.
- Apply a thin crumb coat around the sides and top of the cake, scraping back the Buttercream for a semi-naked look.
- Pipe soft buttercream swirls around the edge of the top layer.
- Insert Pear Wafer Crisps upright into the buttercream swirls.
- Finish with a light dusting of cinnamon if desired.
TOP TIPS
- Choose firm pears for the Crisps – ripe pears won’t hold their shape as well.
- Pear Wafer Crisps can be made a day ahead and stored in an airtight container.
