Orange Cake - If making from scratch See NOTES for alternatives
130ggolden caster sugar
125gground almondsalmond meal
¾tspbaking powdergluten free
OR... Alternatively USE READY MADE CAKE OF CHOICE
8cupcakes (equivalent amount)orange or vanilla
Cointreau/Juice to soak the sponge
8tbspCointreau Orange Liqueuror orange juice (approx amount - or to taste)
12tbspCitrus CurdOrange or Lemon (or homemade from this recipe) (approx amount)
Fruit & Jelly
10largestrawberriesapprox amount - sliced
250mlorange jellyapprox amount - Either packet or home-made Cointreau-Orange Jelly from this recipe
White Chocolate Custard-Cream
360mldouble (heavy) cream
170mlvanilla custardgood quality shop-bought
1tspvanilla bean paste
Orange Cake - if making
Bring a large pan of water to the boil.
Wash the orange and place whole into the boiling water. Boil for 2 hours until soft and then drain. Set aside to cool.
Once the orange has cooled to room temperature, remove the ‘stalky’ bit from the end and cut into quarters.
Remove any obvious pips and then liquidise the orange (including the skin) in a food processor to a smooth, even puree.
Lightly oil and flour the inside of an 8 inch (20 cm) square baking tin and then base-line with baking parchment.
Preheat the oven to 170 C/325 F/Gas 3.
In a large bowl, beat the eggs with the caster sugar until well combined.
Add and stir in the orange puree, ground almonds, almond flour and baking powder.
Pour the batter into the cake tin and smooth the top.
Bake for approx 40 to 45 minutes until the cake is set, the top is golden and a skewer inserted into the centre comes out clean.
Remove from the oven and allow the cake to cool completely in the tin, before cutting into smallish squares.
White Chocolate Custard-Cream
Whip the cream, custard and vanilla paste together until it forms soft peaks.
Melt the chocolate in a heat-proof glass bowl in a microwave (medium setting, 30 second bursts, stirring well between each until melted and smooth) or in a heat-proof glass bowl over a saucepan of just-simmering water, stirring frequently.
Fold the melted chocolate into the whipped cream mixture. Set aside.
Layering the Trifles
In the chosen serving dishes, place a layer of cake pieces and then add a splash of liqueur (to taste) and allow to soak in (about 1 tablespoon liqueur per trifle).
Add 1 to 2 tablespoons of citrus curd and smooth over the moistened cake.
Top this with slices of fresh strawberry.
Next add a layer of jelly (2 to 3 tablespoons).
Finally, top with a layer of white chocolate custard-cream.
Decorate with a whole fresh strawberry and a grate of chocolate (optional).
If making this recipe with alcohol, it is only suitable for adults. * Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.NOTE : The recipe given is only a guide to amounts as layering and ratios are often a matter of personal preference. Times for preparation assume that the sponge, jelly and curd is already made and available.Equipment is listed for the trifle-building only and not for making the cake.