• Great Kiwi Bake Off
  • Lunch
  • Cream
  • Baking
  • Dinner
  • Butter

The Caker’s Pear and Prosecco Cake

  • Great Kiwi Bake Off
  • Lunch
  • Cream
  • Baking
  • Dinner
  • Butter
Brooke's Lemon Drizzle Cake
1h 45 min
The Caker’s Pear and Prosecco Cake

Cake
Icing
For decoration
Cake
  1. Preheat the oven to 180°C fan bake. Line two 22cm diameter cake tins.
  2. Using an electric mixer, cream the butter and sugar until pale, light, and fluffy.
  3. Add the vanilla and then the egg whites, one at a time.
  4. Add the flour, ground almonds, baking powder and salt into the mixture, along with the prosecco gradually in three parts (the gradual additions will stop the mixture from curdling) and lemon zest. Stop your electric mixer once all the ingredients are combined, taking care not to overmix.
  5. Divide the batter evenly between the two tins and spread out to the sides. Add the pear chunks into each layer and press down lightly.
  6. Bake for 30 minutes or until golden in colour, springy to the touch, and a skewer inserted in the centre comes out clean.
  7. Allow the cakes to cool for around 10 minutes before turning out onto a cooling rack.
Icing
  1. In the bowl of an electric mixer, beat the butter and icing sugar. Gradually add in the non-alcoholic prosecco, vanilla and lemon zest and continue beating until smooth and creamy.
To Assemble
  1. Once the cakes are fully cooled, apply a layer of icing to one cake and place the other on top. Neatly ice the top of the cake.
To Assemble
  1. Once the cakes are fully cooled, apply a layer of icing to one cake and place the other on top. Neatly ice the top of the cake.
Decorations
  1. Decorate with fresh flowers and sugar pearls and serve!