This conference pear crumble cake offers an elegant and sweet taste of summer and it’s bursting with flavour thanks to Foodie Flavours’ natural flavourings
This vanilla and cinnamon sponge topped with pear buttercream is poised to become this summer’s sweet sensation with its blend of luxurious and comforting flavours. Try it yourself today!
Conference Pear Crumble Cake
Servings: 12-14
Prep: 30 minutes
Cook: 33 minutes
For the sponge:
275g caster sugar 150g golden caster sugar 425g baking spread, chilled 6 large eggs, at room temperature 75ml whole milk 2 tsp Foodie Flavours Gorilla Vanilla 2 tsp ground cinnamon 425g self-raising flour, sifted
For the crumble:
90g plain flour
60g porridge oats
75g light soft brown sugar 90g unsalted butter, slightly chilled
For the buttercream:
350g unsalted butter, at room temperature 800g icing sugar, sifted 40 drops Foodie Flavours Conference Pear Flavouring 4-5 tbsp whole milk
1. To make the sponge, preheat the oven to 180°C/160°C fan. Lightly grease and line three 8 inch round cake tins with greaseproof paper.
2. Cream together the sugars and baking spread in a bowl for 2 minutes, until light and fluffy. Add the eggs, vanilla extract and ground cinnamon with a third of the flour and mix. Pour in the milk and once combined, fold in the remaining flour.
3. Divide the mixture equally between the tins and bake in the oven for approximately 25 minutes.
4. Leave the sponges in the tins for 10 minutes, then remove and cool on a wire rack.
5. To make the crumble, line a baking tray with greaseproof paper. Mix together the flour, oats and sugar in a bowl. Cut the butter into small chunks and rub it into the flour, oats and sugar using your fingertips, until you have a chunky breadcrumb consistency.
6. Spread out the mixture on your baking tray and bake in a preheated oven at 200
