Salted caramel pear cake - Good Food Middle East

Name: Salted caramel pear cake - Good Food Middle East
Ingredients: 2cm piece ginger, grated; 4 Williams pears, 3 grated over a sieve, reserving the pear juice for the caramel, 1 peeled, cored and chopped (do this when about to decorate); 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, to serve (optional); 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

www.bbcgoodfoodme.com

Bake a cake that has it all: moist, fragrant sponge, silky Italian meringue, tahini buttercream and sharp pear-laced salted caramel. Serve with a cup of tea.

View full recipe on www.bbcgoodfoodme.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbcgoodfoodme.com.

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Ingredients

2cm piece ginger, grated
4 Williams pears, 3 grated over a sieve, reserving the pear juice for the caramel, 1 peeled, cored and chopped (do this when about to decorate)
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, to serve (optional)
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