Ingredients
2cm piece ginger
, grated
4 Williams pears, 3 grated over a sieve, reserving the pear juice for the caramel, 1 peeled, cored and chopped (do this when about to decorate)
360g self-raising flour
15g rye flour
1 tsp ground ginger
½ tsp turmeric
½ tsp nutmeg
½ tsp ground cardamom
½ tsp cinnamon
1 tsp baking powder
4 eggs
200g golden caster sugar
150g light brown muscovado sugar, sieved
150ml rapeseed or vegetable oil
120g natural yogurt
toasted buckwheat, dehydrated pear and rosemary, to serve (optional)
For the pear-salted caramel
50g unsalted butter
, plus extra for the tins
50ml reserved pear juice
150ml perry
100g light brown muscovado sugar
1 tbsp double cream
generous pinch sea salt
For the icing
4 egg whites
250g golden caster sugar
250g butter
, at room temperature
2 tbsp tahini
1 tbsp vanilla bean paste
