Pear, Blackberry and Pecan Layer Cake | Pure Dairy Free

Ingredients

• 250g PURE SLIGHTLY SALTED
• 250g GOLDEN CASTER SUGAR
• 4 LARGE EGGS (OR VEGAN EGG REPLACEMENT AS PER PACK INSTRUCTIONS FOR 4 EGGS – E.G. 4 TSP OF ORGRAN NO EGG WITH 8 TBSP OF WATER)
• 4 tbsp ALMOND OR OAT MILK
• 1 tsp VANILLA EXTRACT
• 1 tbsp LEMON JUICE
• 250g SELF-RAISING FLOUR
• ½ tsp SALT
• 60 PECAN HALVES ((ROUGHLY CHOPPED))
• 300ml DAIRY FREE CREAM OR YOGHURT
• 2 RIPE PEARS ((SLICED))
• 200g BLACKBERRIES
• 1 tbsp ICING SUGAR (PLUS EXTRA FOR DUSTING)