Sweet

Peak-a-Boo Cake

Peak-a-Boo Cake

Ingredients

  • FOR POACHED PEARS:
  • 3 pears, peeled
  • 10ml vanilla extract
  • ¼ cup caster sugar
  • 1tbsp cinnamon
  • 750ml late harvest wine
  • 250ml water
  • FOR CAKE:
  • 2 ½ cups flour
  • 2 ¼tsps baking powder
  • 2 cups caster sugar
  • Zest of 1 lemon
  • 10 ml vanilla extract
  • 250ml Clover Full Cream Fresh Milk
  • 180ml Olive Pride Extra Virgin Olive Oil
  • 4 eggs
  • FOR ICING:
  • 80ml Olive Pride 3 Leaf Balsamic Vinegar
  • 250g cream cheese, softened
  • 1 cup icing sugar
  • 15ml caramel essence

Instructions

1

Preheat oven to 180°C

2

Grease and line a cake tin

3

FOR POACHED PEARS:

4

In a saucepan combine the all the ingredients and place the pealed pears inside

5

Simmer for 45 mins to 1 hour over a slow to medium heat until pears begin to soften

6

Remove and set aside to cool.

7

Preserve the poaching liquid

8

FOR CAKE:

9

In a bowl sift in the flour, baking powder, sugar and add the lemon zest

10

In a small jug combine the vanilla, milk, olive oil, and eggs.

11

Whisk until mixed well

12

Whisk the wet ingredients into the sifted dry ones and whisk until a smooth batter is formed

13

Place the cooled pears in a row in the prepared cake tin.

14

Carefully pour the cake batter around the pears

15

Place in the middle of the oven to bake

16

FOR ICING:

17

In a bowl, cream together the cream cheese and icing sugar to a smooth mixture, beat in the caramel essence.

18

Place the poaching liquid over a medium to high heat and add the balsamic vinegar

19

Bring to the boil and reduce the mixture to a quarter of the amount to a syrupy consistency.

20

Allow to cool slightly

21

Remove the cake from the oven once cooked and allow to cool completely on a wire rack.

22

Spread the icing over the top of the cake and drizzle with the balsamic syrup.

You Might Also Like

No Comments

Leave a Reply