Spiced Pear Maple Cake

On Nine to Noon Niuafe Malupo on the runaway success of his special occasion cake baking business, Niu Cakery in New Lynn, Auckland.

SPICED PEAR MAPLE CAKE
Original recipe by Tessa Huff. Adapted by Niu Cakery.
For the Pear Almond Cake:

330g all-purpose flour
1 cup almond meal
1 Tbsp baking powder
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon all spice
338g unsalted butter, softened
1 1/2 C caster sugar
3/4 cup maple syrup
1 vanilla bean, seed scraped or 2 teaspoon vanilla extract
4 large eggs
2 cups shredded pears
1/2 cup milk

2 tablespoons flour
2 whole pears - pealed cored and chopped into chunks

Method:
1.    Pre-heat oven to 325 degrees Fahrenheit or 160 degrees celcius. Grease and line 3 x 8 inch pans.

2.    In a bowl, sift all the dry ingredients together - flour, almond meal, baking powder, salt and spices. Mix together using a fork.
3.    In a stand mixer fitted with the paddle attached, beat the softened unsalted butter for a few minutes until pale. Then add in sugar and continue to beat until  light and fluffy.
4.    Add in eggs one at a time making sure to mix well and scrape down the sides after each addition.
5.    Fold in vanilla and maple syrup into the batter. DO NOT OVER MIX.
6.    With the mixer on low speed, add in the dry ingredients in four batches.
7.    Fold through shredded pears and milk.
8.    In a separate bowl mix pear chunks with flour until they are evenly coated. Fold into cake batter.
9.    Evenly distribute the batter between the three pans. Bake for about 45 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
10.    Cool on a wire rack for 15 minutes before removing the cakes from their pans.

For the Maple Spice Buttercream:
4 large egg whites
1 1/4 cup granulated sugar
2 cups unsalted butter, softened
1/2 cup maple syrup
2 teaspoon molasses
1 vanilla bean, seeds scraped out or 2 teaspoon vanilla extract
1 teaspoon cinnamon
1.    Place the egg whites and sugar in the bowl of an electric mixer. Whisk to combine.
2.    Fill a saucepan with a few inches of water and bring to a simmer.
3.    Place the mixing bowl (with the egg whites) on top to create a double boiler.
4.    Heat the egg mixture (stirring intermittently) until it reaches 160 degrees on a candy thermometer.
5.    Once hot, carefully transfer the bowl back to the mixer. Whip on high with the whisk attachment for about 7 to 10 minutes, or until the outside of the bowl returns to room temperature and the meringue holds stiff peaks.
6.    Swap the whisk for the paddle attachment, and with the mixer on low, begin adding in the butter a few tablespoons at a time.
7.    Once the butter starts to incorporate, add in the maple syrup, molasses, vanilla and cinnamon.  Turn the mixer up to medium-high and mix until smooth.