If you’re planning a new years celebration but have already had your fill of festive flavours, why not try something a little different for dessert? Here’s a delicious recipe for a pear and elderflower cake with a decadent splash of prosecco to get the party started!
Booths have kindly allowed me to share this stunning celebration cake recipe from their ‘Christmas at Booths’ book and it’s a real corker of a recipe. It makes an impressive centrepiece for your New Years day meal, or you could rustle one up for your New Years Eve party to see in 2019 with a bang!
6 eggs, 300g caster sugar, 300g butter, 300g self-raising flour, 1tsp baking powder, 2tbsp elderflower cordial, 2 conference pears, peeled and finely chopped.
BUTTERCREAM & DECORATION
250g butter, 500g icing sugar, 2 tbsp prosecco, 12 thin slices of dried pear, 50g caster sugar, gold edible glitter, springs of thyme, fine lemon zest, tin of carnation caramel.
- Prepare the decorative pear slices the day before. Thinly slice the pear, coat both sides of the slices with caster sugar, then place onto a parchment lined baking tray. Place in an oven set to 180 degrees C (fan) / 400 degrees F / gas mark 6 and back for 12 minutes on each side until dry, then leave to cool and harden. Sprinkle with glitter before use.
- To make the sponge pre-heat your oven to 140 degrees C (fan) / 275 degrees F / gas mark 1 and line an 18cm round cake tin with baking paper
- Add all the sponge ingredients expect the pear into a mixing bowl and mix until pale and creamy. Gently fold in the chopped pear.
- Pure the cake batter into the tin and smooth the top.
- Bake for 80 minutes or until cooked (use the skewer test)
- For the buttercream, whisk the butter until light and fluffy, add the icing sugar gradually until it’s incorporated. Gradually add the prosecco.
- Allow the cake to cool completely. Cut into three layers, fill and cover with buttercream and pipe any remaining buttercream on top.
- Decorate with the prepared pear slices, sprigs of thyme and a sprinkling of lemon zest.
- Pipe the caramel around the edge of the cake, letting it drizzle down.
Let me know if you have a go at making this recipe for your New Year’s celebration. Thanks again to Booths for allowing me to share this amazing recipe with you!