For the filling:
2 fairly ripe pears (use your favourite variety)
2-3 tablespoons Clarks Original Maple Carob syrup
100ml double cream
1 teaspoon vanilla bean paste/extract
For the cake:
250ml Clarks Original Maple Carob syrup
1 teaspoon vanilla bean paste or extract
4 medium free-range eggs
220g self raising flour
1 teaspoon baking powder
1. Peel and chop the pears and place in a pan with the syrup and gently cook until you have a delicious pear compote, then pour into a bowl and chill
2. Gently beat the cream with the vanilla until soft peaks form. Cover and chill. Meanwhile pre-heat the oven to 160ºC.
3. Place all of the cake ingredients into a bowl and beat until light, fluffy and creamy. Pour the cake mix into the two lined tins and bake for 20-25 minutes until springy to the touch. Turn out onto a wire rack to cool.
4. Once cool, place one half of the cake onto a serving board or plate, blob on the cream and spread. Spoon the pear compote over the cream and gently top with the other half of the cake.
Recipe developed by Cathryn Dresser, Great British Bake Off 2012 quarter finalist, as part of the ‘Make the move to maple carob syrup’ campaign by Clarks Maple Syrup