Preheat the oven to 180º C.Grease and line 2 x 15 cm round baking tins with parchment paper. Cream together the butter, coconut oil, castor sugar and brown sugar. Add the eggs one at a time, beating well between each addition. Slowly whisk in the vanilla extract and buttermilk. The mixture might look curdled, but will come together once the dry ingredients are added.Sift in the flour, almond meal, baking powder, salt and spices. Mix on a low speed until the batter is just combined. Gently fold through the pears and apple. Divide the batter between the baking tins, tap firmly on the base and bake for 50 minutes. Test with a skewer to ensure that the cake is cooked through. Set aside to rest for 10 minutes before turning out onto a wire rack to cool completely.For the mascarpone cream, lightly whisk together all the ingredients until light and fluffy. Do not over-beat as the mascarpone can turn buttery very quickly. Slice the two cake layers in half horizontally. Place the first layer on a cake stand and spread with 2 heaped tablespoon of mascarpone cream. Repeat with the remaining cake layers.To make the cream cheese frosting, place the cream cheese in a bowl and beat until smooth. Add the butter and whisk again until well incorporated. Add the icing sugar, maple syrup and vanilla. Beat until light and fluffy. Cover the sides and top of the cake with the remaining frosting. Decorate with caramel coated baby apples or fresh blooms.Serves 8-10.Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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