Name: Pear and apple cake
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: serving
Cuisine: Bake
Ingredients: 60 g butter room temperature; 60 ml coconut oil or vegetable oil; 80 g castor sugar; 90 g brown sugar soft; 2 eggs; 1 tsp vanilla extract; 60 ml Buttermilk at room temperature; 210 g flour all-purpose cake; 50 g almond meal; 2 tsp Baking powder; salt to taste; 2 tsp cinnamon ground; 1/2 tsp mixed spice ground; nutmeg ground, pinch; 2 pears peeled, finely cubed; 1 apples peeled, finely diced; 250 g mascarpone cheese room temperature; 125 ml cream whipping; 4 Tbs maple syrup; 1/2 tsp vanilla extract; 1 tsp lemon juice; cream cheese frosting; 230 g cream cheese room tenperature; 50 g butter softened; 50 g icing sugar sifted; 1 Tbs maple syrup; 1/2 tsp vanilla extract

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Ingredients (27)

60 g	butter — room temperature
60 ml	coconut oil — or vegetable oil
80 g	castor sugar
90 g	brown sugar — soft
2	eggs
1 tsp	vanilla — extract
60 ml	Buttermilk — at room temperature
210 g	flour — all-purpose cake
50 g	almond meal
2 tsp	Baking powder
	salt — to taste
2 tsp	cinnamon — ground
1/2 tsp	mixed spice — ground
	nutmeg — ground, pinch
2	pears — peeled, finely cubed
1	apples — peeled, finely diced

MAPLE MASCARPONE CREAM:

250 g	mascarpone cheese — room temperature
125 ml	cream — whipping
4 Tbs	maple syrup
1/2 tsp	vanilla — extract
1 tsp	lemon juice
	cream cheese — frosting
230 g	cream cheese — room tenperature
50 g	butter — softened
50 g	icing sugar — sifted
1 Tbs	maple syrup
1/2 tsp	vanilla — extract

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Method:

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.

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