Lemon and Pear Cake




200g unsalted butter, softened

200g caster sugar

4 free range eggs

1 tsp vanilla extract

200g ground almonds

50g plain flour

Pinch sea salt

Zest and juice of two lemons

2 ripe pears, peeled, cored and each cut into 10 segments 



150g unsalted butter, softened

2 cups icing sugar

100g cream cheese

1 tsp vanilla extract

Pinch sea salt

1 tbsp rose water



2 tbsp Lemon curd

Handful freeze-dried raspberries

3 cubes Turkish Delight, cut into quarters

Small handful dried rose petals

Fresh flowers


Ingredients provided by:


Preheat the oven to 170ºC fan bake. Line 2 x 22cm cake tins with baking paper.

To make the cake, in the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy. Beat in the eggs, one at a time, along with the vanilla.

Gradually fold in the ground almonds, flour and salt and mix until just combined. Finally fold through the lemon zest and juice.

Evenly divide the batter between the 2 cake tins and spread out to the sides. Place the pear segments into the batter, and press them down lightly.

Bake for approximately 30 minutes. The cake is ready when golden in colour, springy to the touch, and a skewer inserted in the centre comes out clean.

Allow the cake to cool for around 10 minutes before turning out onto a cooling rack.



In the bowl of an electric mixer, beat the butter by itself until smooth. Add the icing sugar and beat on high until seriously light and fluffy. Gradually add the cream cheese, followed by the vanilla and salt. Finally mix in the rose water. The icing should be smooth, creamy and thick.

Once the cakes are completely cool, ice one layer and then place the other layer on top. Neatly ice the top of the cake and decorate!

Serve at room temperature.

Refrigerate in an airtight container for up to 3 days.

Wine match: Te Pā Pinot Gris 2018