ROASTED PEAR & ROSEMARY CAKE WITH MAPLE FROSTING
We took a little road trip up to Vermont in October to meet up with a couple of our friends from back home. This nicely coincided with my friend’s birthday. We also realised whilst we were away that we’ve known each other for 25 years, which means that this year is our Silver Friendiversary (or something like that – I’m sure Hallmark can come up with a catchier name for it).
Anyway, I wasn’t going to turn up in Stowe without a cake for my friend, but I did need to come up with one that could survive the 500+ mile journey up there. I’m pleased to say that this performed admirably. The cake has plenty of moisture from the pears and the frosting is less prone to melting than others that I’ve worked with.
The flavours of this are quite subtle, I didn’t want anything to be too over-powering. However if you want to amp-up the rosemary then just put the sugar for the sponge in a container for a few days with several sprigs of rosemary that you’ve bashed with a rolling-pin and it’ll take on a bit more of the flavour.
2-3 pears (depending on size)
handful of rosemary sprigs
150g sugar (or rosemary infused sugar)
pinch of salt
250g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
250g pear puree
2 tbsp milk
100g icing sugar
4 tbsp maple syrup
225g cream cheese
You need to start by making the roasted pear puree, this can be done a few days in advance if you like. It’ll be quite happy in the fridge.
Peel, core and quarter the pears, mix them with the rosemary on a baking tray and roast them at 190°c until they are really soft and tender. How long this takes really depends on how ripe the pears are to start with, so keep checking them. Once they are soft, let the fruit cool and then puree them (discard the rosemary) in a food processor until they are really smooth. I like to sieve mine too so that there are no lumps at all. Set this aside.
Once you have your pear puree you can get cracking on the cake itself. Pre-heat the oven to 190°c and grease and line a couple of sandwich tins.
Cream together the butter, salt and sugar until it’s fluffy. Add the eggs, one at a time, following each one with a spoonful of the flour to stop the mixture from curdling. Sift in the remaining flour along with the baking powder and bicarbonate of soda and briefly beat it together. Add the pear puree and milk and beat the batter again so that it is well combined.
Divide the batter evenly between the tins, smooth off the tops and bake the sponges for 25-30 minutes. Test them with a skewer but they should be lightly browned and feel springy to the touch.
Remove the cakes from the tins and leave them to cool on a wire rack.
The frosting is very easy to make. Simply beat the butter, salt and sugar until they are fluffy then add the maple syrup and briefly beat again. Add the cream cheese and beat the whole lot until it’s thick and creamy. Use about a third of this to sandwich the two cooled cakes together and use the remainder to frost and decorate the cake however you like. There are some videos on youtube that will show you how to do the ‘basket weave’ piping that I’ve used. It’s really very easy (I promise!).