Pear, Blackberry and Pecan Layer Cake

250 g GOLDEN CASTER SUGAR

4 LARGE EGGS (OR VEGAN EGG REPLACEMENT AS PER PACK INSTRUCTIONS FOR 4 EGGS – E.G. 4 TSP OF ORGRAN NO EGG WITH 8 TBSP OF WATER)

4 tbsp ALMOND OR OAT MILK

1 tsp VANILLA EXTRACT

1 tbsp LEMON JUICE

250 g SELF-RAISING FLOUR

½ tsp SALT

60 PECAN HALVES (ROUGHLY CHOPPED)

300 ml DAIRY FREE CREAM OR YOGHURT

2 RIPE PEARS (SLICED)

200 g BLACKBERRIES

1 tsp VANILLA EXTRACT

1 tbsp ICING SUGAR, PLUS EXTRA FOR DUSTING

Preheat the oven to 180°C. Grease 3 x 20cm round cake tins and line the bases with baking parchment.

Using electric beaters, cream the Pure Slightly Salted and sugar in a large bowl for 2–3 minutes until light and fluffy.

In a jug mix the eggs, almond or oat milk, vanilla and lemon juice.

Slowly pour into the creamed butter and sugar, beating until combined. Gently add the flour and salt.

Divide between the tins and bake for 18–20 minutes, until the cakes are golden.

Remove from the oven and let them cool in their tins on a wire rack.

Toast the pecans on a baking tray in the oven for 5 minutes, then set aside to cool.

Whisk the non-dairy cream or yoghurt and gently fold in a touch of vanilla extract and icing sugar.

Divide the pears, blackberries and pecans into three piles and start assembly.

On the first cake add half the cream and a third of the pears, blackberries and pecans.

Top with the second sponge and repeat with cream, pears, blackberries and pecans.

Place the remaining sponge on top and neatly arrange the sliced fruit and nuts and dust with icing sugar.