Autumn's riches

Sweet, delicately spiced, warming bakes to share and enjoy as the evenings draw in

-  ANNA GLOVER

salted maple, pecan and poached pear cake

This impressive but easy layer cake is filled with spiced poached pears and pecans, and topped with a silky smooth salted caramel. It’s a bit like an autumnal victoria sponge, and keeps for two days in the fridge. If you like, you can halve the sponge and cream quantities to make a two-layer cake instead for a smaller gathering.

1 HOUR 20 MINUTES + COOLING SERVES 12-14 | EASY

SPONGES

butter 350g, softened, plus extra for the tins

golden caster sugar 350g

eggs 6 vanilla bean paste or extract 2 tsp

self-raising flour 350g

pecans 150g, roughly chopped, plus extra to serve

ground cinnamon 1 tsp

ground ginger 2 tsp

nutmeg a grating

POACHED PEARS

dessert pears 4 small, peeled, halved and cored

caster sugar 50g

perry or cider 200ml

cinnamon stick 1/2

whole cloves 4

bay leaf 1

MASCARPONE CREAM

mascarpone 500g

double cream 300g

icing sugar 4 tbsp

vanilla bean paste 2 tsp MAPLE CARAMEL

salted butter 100g, cut into cubes

double cream 100ml

maple syrup 100ml

sea salt flakes ½ tsp