6 eggs

80g brown sugar

80g sugar

1 vanilla pod

150g flour

1/4tsp baking powder

60g melted butter

For the filling

350g crème fraiche

100ml whipped cream

1 vanilla pod

For the pears and syrup

300g sugar

juice and rind 1 lemon

30g butter

300ml water

3 peeled pears

1 cinnamon stick


1. Whisk eggs, sugar and vanilla seeds from pod for 5 minutes

2. Fold in flour, baking powder, then butter

3. Spoon into 2 x greased lined cake tins

4. Cook at 180°c for approx. 30 minutes, then cool

5. Beat the cream and crème fraiche together, add vanilla

6. To poach the pears, first boil the sugar, water and cinnamon for 6-8 minutes

7. Add the pears, simmer for 20 minutes

8. Remove the pears, then boil the liquid for approx. 10 minutes until it becomes a thick syrup, then stir in the butter

9. Chop the pears, spoon onto one cake, top with cream and syrup

10. Top with the other cake and serve

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