- 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.
- Gently beat the cream with the vanilla until soft peaks and cover, chill and set aside. Preheat the oven to 160C.
- Place all 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 mins until springy to the touch. Turn out onto a wire rack to cool.
- 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, with Clarks Maple Syrup.
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Serve with or without the cream depending on what kind of sweet treat you're in the mood for
2 x 7 inch round sandwich tins 220g margarine 250ml maple syrup 1tsp vanilla bean paste/extract 4 medium free range eggs 220g self raising flour 1tsp baking powder For the filling: 2 fairly ripe pears (use your favourite variety) 2-3 tbsp maple syrup 100ml double cream 1tsp vanilla bean paste/extract
Time: 30 minutes Serves: 8 Nutrition: n/a