Introduction

This salted caramel pear cake is a delightful blend of warm spices, tender pear, and rich salted caramel. Layered with a luscious tahini buttercream, it offers a unique twist on a classic fruit cake. Perfect for special occasions or a cozy afternoon treat.

The image shows a tall round cake placed on a clear glass cake stand, sitting on a white marbled surface. The cake has three layers of light brown sponge with two layers of white cream frosting evenly spread in between. The outside of the cake is coated smooth with white frosting, while a shiny caramel sauce drips down the sides from the top edge. The top of the cake is decorated with small white seeds or nuts and sprigs of green rosemary, adding a fresh touch. A slice is cut out, revealing the evenly spaced layers inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2cm piece ginger, grated
4 Williams pears: 3 grated and sieved (reserve pear juice), 1 peeled, cored, and chopped
360g self-raising flour
15g rye flour
1 tsp ground ginger
½ tsp turmeric
½ tsp nutmeg
½ tsp ground cardamom
½ tsp cinnamon
1 tsp baking powder
4 eggs
200g golden caster sugar
150g light brown muscovado sugar, sieved
150ml rapeseed or vegetable oil
120g natural yogurt
Toasted buckwheat, dehydrated pear, and rosemary (optional, for serving)
50g unsalted butter, plus extra for the tins
50ml reserved pear juice
150ml perry
100g light brown muscovado sugar
1 tbsp double cream
Generous pinch sea salt
4 egg whites
250g golden caster sugar
250g butter, at room temperature
2 tbsp tahini
1 tbsp vanilla bean paste

Instructions

Step 1: Preheat the oven to 195°C/175°C fan/gas mark 5½. Butter and line the base of three 20cm round cake tins. Combine the grated ginger with the grated pears and press down with a wooden spoon to extract as much juice as possible.
Step 2: In a bowl, mix the self-raising flour, rye flour, ground ginger, turmeric, nutmeg, cardamom, cinnamon, baking powder, and 1 tsp salt.
Step 3: In a stand mixer, whisk the eggs and both sugars vigorously for about 3 minutes until the mixture is thick and frothy. Gradually pour in the oil in a steady stream while mixing.
Step 4: Reduce mixer speed, then add the flour mixture in two batches, alternating with the yogurt, until everything is just combined. Gently fold in the grated pear mixture for no more than 20 seconds.
Step 5: Divide the batter evenly among the prepared tins and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean. Allow cakes to cool in tins for 10 minutes, then turn out onto wire racks.
Step 6: To make the caramel, heat the reserved pear juice and perry in a pan until reduced to about 50ml. Add sugar and butter, whisking until smooth. Stir in double cream and whisk again until silky. Add a generous pinch of sea salt to taste. Let cool slightly to just above room temperature.
Step 7: For the buttercream, place egg whites and golden caster sugar in the bowl of a stand mixer over a pan of simmering water. Whisk until sugar dissolves and the mixture is smooth, no longer gritty.
Step 8: Transfer the bowl to the mixer and whisk until soft peaks form and the bowl cools to room temperature. Replace whisk with paddle attachment, then gradually beat in the butter, spoonful by spoonful, until light and fluffy.
Step 9: Add tahini, vanilla bean paste, and a pinch of salt. Beat again until fully incorporated and creamy.
Step 10: Assemble the cake by placing one sponge layer on a cake stand. Spread a layer of buttercream over it and scatter a third of the chopped pear on top. Repeat for the next two layers.
Step 11: Apply a thin crumb coat of buttercream over the entire cake and chill in the fridge for 20 minutes. Then use the remaining buttercream to ice the cake evenly with a spatula.
Step 12: Pour the cooled salted caramel over the top of the cake, allowing it to drip down the sides. Optionally, scatter with toasted buckwheat, dehydrated pear, and rosemary to finish.

Tips & Variations

Use ripe Williams pears for the best natural sweetness and juiciness.
For a nut-free version, omit the tahini and increase vanilla bean paste slightly.
If you don’t have perry, substitute with pear juice or a light cider.
Chill the buttercream slightly if the kitchen is warm to make spreading easier.

Storage

Store the cake covered in the refrigerator for up to 3 days to maintain freshness. Bring to room temperature before serving for the best flavor and texture. Leftover cake can be frozen, wrapped tightly, for up to 1 month; thaw overnight in the fridge.

How to Serve

A tall cake with three layers of light brown sponge, each separated by a thick middle layer of smooth white frosting. The outside is coated in the same white frosting, topped by a shiny caramel sauce that drips down the sides in thin streams. Small white seeds are sprinkled on the caramel drips. Fresh green sprigs of rosemary decorate the top, adding a natural touch. The cake sits on a clear glass cake stand against a white marbled textured background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without a stand mixer?

Yes, you can whisk the eggs and sugars by hand using a balloon whisk, but it will require more effort to reach the thick and frothy stage. A hand mixer can also be used as an alternative.

What can I substitute for rye flour?

If you don’t have rye flour, you can replace it with whole wheat flour or more self-raising flour for a milder flavor, though the rye adds a nice depth to the cake.