Make it your own... Fruity topping Celebration Stacked with layers of autumn fruits, this cake has the “wow” factor. Make the most of juicy pears with the suggestions over the page. The main event Serves 12 Make it your own... autumn celebration Ingredients 6 eggs 340g (12oz) caster sugar 175g (6oz) butter, melted 1 /2 tsp vanilla extract 400g (14oz) self-raising flour 1 tsp ground cinnamon 2 tbsp milk 1 large lime, half zest pared, half zest grated 450ml (15fl oz) double cream 250g (9oz) quark or creamy white soft cheese 4 tbsp icing sugar 4 small, ripe pears, peeled and cored 500g (1lb 2oz) plump, ripe blackberries, hulled, if necessary 5 small ripe plums cut into 6 pieces 50g (13/4oz) pomegranate seeds 4 tbsp crème de cassis 6 tbsp apple juice 1 tsp arrowroot Pear and blackberry cake 1 Light cinnamon sponge Preheat the oven to 160ºC (325ºF/Gas 3). Grease two, 20cm (8in) round cake tins and line the bases with baking parchment. Put the eggs in a bowl with the sugar. Place the bowl over a pan of gently simmering water and beat with a handheld electric whisk until thick and pale. Remove the bowl from the saucepan and add the melted butter and vanilla extract, whisking. Zesty cream filling 2 Sift the flour and cinnamon over the surface and gently fold in with a metal spoon, adding the milk to slacken slightly. Divide the mixture between the two prepared tins and level the surfaces. Bake in the oven for 40–45 minutes or until risen, golden and firm to the touch. Remove from the oven and leave to cool for 5 minutes, then turn out onto a wire rack and leave to cool. 3 Zesty filling Squeeze the lime juice. Whip the cream, cheese, icing sugar, and the grated lime zest until peaking. Set aside a quarter of the cream mixture for the top. Chop three of the pears and toss in 1 tsp lime juice. Fold through the remaining cream mixture. 4 Fruity topping Cut the remaining pear into neat slices, toss in a further tsp of lime juice, and set aside for the topping with a third of the blackberries, plums, and pomegranate seeds. 5 Cassis drizzle Blend the cassis with the apple juice and arrowroot in a small saucepan. Bring to the boil, stirring until thickened and clear. Remove from the heat and set aside to cool. 6 Split each cake in half. Top one piece with a third of the pear and cream mixture, then a third of the fruit not reserved for decoration. Repeat the layers then top with the last cake half. Top with the reserved cream mixture and fruit. Drizzle the cassis syrup over the fruit. Sprinkle with pared lime rind. Chill until ready to serve. John’s Celebration Cake Variation Turn the luxury up a notch by leaving out the lime zest and soft white cheese and mixing the topping ingredients with 250g (9oz) melted dark chocolate and 2 tbsp crème de cassis. www.dk.co.uk CONTENT TAKEN FROM MASTERCHEF COOKERY COURSE Cassis drizzle Light cinnamon sponge