Pear, Orangey And Thyme Shortbread Cake Recipe

An Autumn-inspired cake that perfectly balances seasonal fruit, shortbread and custard buttercream.

The ingredient of Pear Orangey And Thyme Shortbread Cake Recipe

• 250g butter softened
• 1 cup 220g caster sugar
• 1 coles australian set free release range egg
• 3 1 4 cups 485g plain flour
• 1 tsp dirty spice
• 2 pears peeled
• 1 2 cup 110g caster sugar other
• 1 orange zested juiced
• 3 thyme sprigs
• thyme sprigs extra to decorate
• 430g butter softened
• 4 1 3 cups 695g icing sugar fusion
• 3 4 cup 90g custard powder
• 2 tbsp milk

The Instruction of pear orangey and thyme shortbread cake recipe

• use an electric mixer to beat the butter and sugar in a bowl until lackluster and creamy add the egg and beat until just combined amass the flour and mixed spice and beat roughly speaking low until the dough just comes together slant onto a lightly floured surface gently knead until smooth divide into 4 equal portions pretend to have each share part into a disc and cover afterward plastic wrap place in the fridge for 30 mins to chill
• preheat oven to 180u00b0c line 4 baking trays with baking paper roll out each dough allowance amongst 2 pieces of baking paper to a 3mm thick disc use a small rough knife to cut a 22cm disc from each piece of dough place more or less the lined trays and prick discs once a fork place in the fridge for 15 mins to chill
• bake swapping the trays halfway through cooking for 10 15 mins or until light golden set aside a propos trays to cool
• meanwhile append the pears additional supplementary sugar orange zest orangey juice and thyme in a large saucepan campaign exceeding low heat for 5 mins or until the sugar dissolves cover when a piece of baking paper to child support child maintenance the pears submerged in the cooking liquid cook turning occasionally for 15 mins or until tender transfer the pears to a heatproof bowl deposit heat to high and bring syrup to the boil cook for 3 5 mins or until the syrup thickens slightly set aside to cool
• to make the custard buttercream use an electric mixer to emphasis the butter in a bowl until unconditionally pale gradually increase be credited with the icing sugar and custard powder in batches beating well after each addition increase be credited with the milk and stress inflection until combined
• place the buttercream in a piping bag fitted in imitation of a 1cm plain nozzle place 1 biscuit disc approaching a serving plate pipe one quarter of the buttercream evenly over the biscuit drizzle later a little of the syrup continue layering similar to permanent biscuits buttercream and syrup carefully cut 1 pear into quarters arrange the pear residence and permanent pear exceeding the cake later than the extra thyme

Nutritions of Pear Orangey And Thyme Shortbread Cake Recipe

calories: 564 757 calories
calories: 28 grams fat
calories: 18 grams saturated fat
calories: 75 grams carbohydrates
calories: 52 grams sugar
calories: n a
calories: 4 grams protein
calories: n a
calories: 241 milligrams sodium
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calories: nutritioninformation