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Pear, orange and thyme shortbread cake recipe
Pear, orange and thyme shortbread cake recipe
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Delicious Autumn cake with seasonal fruit, shortbread, and custard buttercream.
Ingredients:
  • 250g butter, softened
  • 220g caster sugar
  • 1 Free Range Egg
  • 485g plain flour
  • 2.50 gm mixed spice
  • 2 pears, peeled
  • 110g caster sugar
  • 1 orange, zested, juiced
  • 3 thyme sprigs
  • Thyme sprigs, extra, to decorate
  • 430g butter, softened
  • 695g icing sugar mixture
  • 90g custard powder
  • 41.20 gm milk
Instructions:
  • With an electric mixer, blend butter and sugar until creamy. Mix in the egg until combined. Add flour and mixed spice, beating on low until dough forms. Transfer to a lightly floured surface, knead gently until smooth. Divide into 4 parts, shape into discs, wrap in plastic, and chill in the fridge for 30 minutes.
  • 1. Preheat the oven to 180°C and line 4 baking trays with baking paper. 2. Roll out each dough portion between 2 pieces of baking paper until each is a 3mm-thick disc. 3. Use a small sharp knife to cut a 22cm disc from each piece of dough. 4. Place the discs on the lined trays and prick them with a fork. 5. Chill the trays in the fridge for 15 minutes before baking.
  • Bake for 10-15 minutes, swapping trays halfway, until lightly golden. Allow to cool on trays.
  • In a large saucepan, mix together the pears, additional sugar, orange zest, orange juice, and thyme over low heat until the sugar dissolves, about 5 minutes. To ensure the pears are submerged, cover them with a piece of baking paper. Cook for 15 minutes, turning occasionally, until the pears are tender. Remove the pears and place them in a heatproof bowl. Increase the heat to high, boil the syrup for 3-5 minutes until slightly thickened. Allow to cool before serving.
  • In a bowl, beat the butter with an electric mixer until very pale. Gradually add icing sugar and custard powder in batches, beating well after each addition. Stir in the milk until combined.
  • Prepare the piping bag with the buttercream using a 1cm plain nozzle. Begin assembling the cake by placing 1 biscuit disc on a serving plate. Evenly pipe one-quarter of the buttercream over the biscuit and drizzle with some syrup. Repeat the layering process with the remaining biscuits, buttercream, and syrup. Slice 1 pear into quarters and arrange them along with the extra thyme over the cake.

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