PEAR, ELDERFLOWER & EARL GREY TEA CAKES
With mascarpone cream and poached pear compote
Discover how to make the perfect Pear, Elderflower and Earl Grey Tea Cakes created exclusively for us by Sarah Hemsley from A Slow Gathering 2026.
The cakes, without the topping, can be frozen for up to three months. Allow to cool completely then individually wrap each cake in cling film or foil and place inside an airtight freezer bag or container. Defrost at room temperature.
The poached pears can be made in advance and stored in the fridge in their poaching syrup for up to one week.
PREP TIME:
20-30 minutes
COOK TIME:
45 minutes
MAKES:
12 cakes in a large muffin tray
INGREDIENTS:
For the poached pear compote
4-5 pears, peeled and halved
70ml elderflower cordial
100g caster sugar
Juice from ½ a lemon
Vanilla pod or 1 tsp vanilla extract
1 litre hot water with an Earl Grey teabag steeped in for 5 minutes.
For the cakes
225g butter, softened at room temperature
225g caster sugar
4 large eggs, lightly beaten
110g ground almonds
120g self-raising flour
Zest from one lemon
2-3 slices of poached pear (as above)
3-4 tbs of elderflower cordial to brush over the cakes when baked
For the topping
200 ml mascarpone
300ml double cream
1 tbsp icing sugar
1-2 tsp poached pear compote (as above)
Extra poached pear syrup to drizzle
To decorate (optional)
Elderflower blossom
Toasted flaked almonds, finely chopped
Icing sugar to dust
METHOD:
-
To make the poached pear compote. Pour 1 litre of boiling water over an Earl Grey teabag in a large jug and leave to infuse for 5 minutes.
Choose pears that are firm and slightly under ripe, Conference or Bosc are a good variety for poaching. Peel the pears and trim the top and bottom. Slice in half lengthways and scoop out the seeds with a sharp knife or teaspoon.
Pour the tea, discarding the tea bag, into a large pan over a high heat. Add the sugar, cordial, lemon juice and the vanilla bean which has been split in two with a sharp knife. Stir until the sugar has completely dissolved.
Add the pear halves to the pan, reduce the heat slightly and simmer gently for approximately 15 minutes or until tender. Use a slotted spoon to carefully remove the pears from the pan, placing them in a separate bowl.
Bring the remaining liquid to the boil until it has reduced by approximately half and thickened into a syrup.
-
To make the poached pear compote. Pour 1 litre of boiling water over an Earl Grey teabag in a large jug and leave to infuse for 5 minutes.
Choose pears that are firm and slightly under ripe, Conference or Bosc are a good variety for poaching. Peel the pears and trim the top and bottom. Slice in half lengthways and scoop out the seeds with a sharp knife or teaspoon.
Pour the tea, discarding the tea bag, into a large pan over a high heat. Add the sugar, cordial, lemon juice and the vanilla bean which has been split in two with a sharp knife. Stir until the sugar has completely dissolved.
Add the pear halves to the pan, reduce the heat slightly and simmer gently for approximately 15 minutes or until tender. Use a slotted spoon to carefully remove the pears from the pan, placing them in a separate bowl.
Bring the remaining liquid to the boil until it has reduced by approximately half and thickened into a syrup.
-
Pick 2-3 of the poached pears to slice. If the pears are very large then cut in half first then cut both halves into thick slices, or wedges and set aside. You’ll need approximately 2-3 slices per cake. With the remaining pears, chop into small chunks and add the poaching syrup. Store in an airtight container or jar and place into the fridge until ready to use.
Preheat the oven to 180ºC. Grease a 12-hole large muffin tray.
Whisk the butter and sugar together until light and fluffy. Gradually add the beaten egg with a tablespoon of the flour until all incorporated. Mix in the remaining flour and stir through the ground almonds and lemon zest.
Spoon the cake batter into the muffin tray. Fill each section ⅔ full. Add 2-3 slices of poached pear pushing down into the batter. When the tray is filled, place onto the middle shelf in the preheated oven and bake for 20 - 30 minutes or until golden brown and springy to touch.
- Remove from the oven and leave to sit for 5 minutes. If the cakes have risen into a dome shape then it's a good idea to trim the tops flat, level with the top of the tray. The wider part of the cake will be the base. Then tip out onto a cooling rack. If the cakes do not easily release from the tray, use a butter or small palate knife to carefully release the cake edge from the tin.
In a small bowl, add the elderflower cordial. Brush the cordial over the top and sides of the cake with a pastry brush while still warm. Leave the cakes to cool.
To make the cream, whisk together the mascarpone with the cream and icing sugar until thickened and soft peaks form.
When the cakes are cool and ready to be served, use a piping bag to pipe a swirl of cream on top of the cake. Alternatively use a spoon to dollop the cream on top.
Take a teaspoon of the pear compote and spoon on top of the cream, adding a little more of the syrup to drizzle over the edge. Sprinkle over the toasted almonds if using, decorate with a small sprig of elderflower blossom and dust with a little icing sugar.
-
Pick 2-3 of the poached pears to slice. If the pears are very large then cut in half first then cut both halves into thick slices, or wedges and set aside. You’ll need approximately 2-3 slices per cake. With the remaining pears, chop into small chunks and add the poaching syrup. Store in an airtight container or jar and place into the fridge until ready to use.
Preheat the oven to 180ºC. Grease a 12-hole large muffin tray.
Whisk the butter and sugar together until light and fluffy. Gradually add the beaten egg with a tablespoon of the flour until all incorporated. Mix in the remaining flour and stir through the ground almonds and lemon zest.
Spoon the cake batter into the muffin tray. Fill each section ⅔ full. Add 2-3 slices of poached pear pushing down into the batter. When the tray is filled, place onto the middle shelf in the preheated oven and bake for 20 - 30 minutes or until golden brown and springy to touch.
- Remove from the oven and leave to sit for 5 minutes. If the cakes have risen into a dome shape then it's a good idea to trim the tops flat, level with the top of the tray. The wider part of the cake will be the base. Then tip out onto a cooling rack. If the cakes do not easily release from the tray, use a butter or small palate knife to carefully release the cake edge from the tin.
In a small bowl, add the elderflower cordial. Brush the cordial over the top and sides of the cake with a pastry brush while still warm. Leave the cakes to cool.
To make the cream, whisk together the mascarpone with the cream and icing sugar until thickened and soft peaks form.
When the cakes are cool and ready to be served, use a piping bag to pipe a swirl of cream on top of the cake. Alternatively use a spoon to dollop the cream on top.
Take a teaspoon of the pear compote and spoon on top of the cream, adding a little more of the syrup to drizzle over the edge. Sprinkle over the toasted almonds if using, decorate with a small sprig of elderflower blossom and dust with a little icing sugar.