Cherry, Or­ange and Gin­ger Tri­fle

Dish - - Dish + Puhoi -

A tri­fle al­ways says Christ­mas to me, as it’s usu­ally the only time I ever make one. This is my take, us­ing a lovely rich gin­ger cake, splashed with a gen­er­ous amount of al­co­hol, lay­ered with a cherry com­pote and clouds of gor­geous cus­tard cream.

Or­ange and gin­ger cake 1 cup golden syrup

½ cup brown sugar ½ cup wa­ter 80 grams but­ter

finely grated zest 1 large or­ange

2 cups plain flour 1 tea­spoon bak­ing soda pinch salt 2 tea­spoons ground gin­ger

Cherry com­pote 680-gram jar pit­ted cher­ries and their liq­uid

2 ta­ble­spoons honey 1 ta­ble­spoon corn­flour

1 ta­ble­spoon liqueur of choice (see below)

To as­sem­ble 250ml pur­chased cus­tard

300ml cream

liqueur of choice for dous­ing and for com­pote: you could use an or­ange liqueur, amaretto, marsala, rum or whisky

amaretti, for crum­bling, and freeze-dried rasp­ber­ries (op­tional)

Grease a 33cm x 24cm swiss roll tin and fully line all sides with bak­ing pa­per.

Pre­heat the oven to 160°C fan bake.

Or­ange and gin­ger cake: Put the golden syrup, sugar, wa­ter, but­ter and or­ange zest in a saucepan over a low heat. Stir un­til the but­ter has melted and the sugar has dis­solved. Set aside un­til just warm.

Sift all the dry in­gre­di­ents into a large bowl, then pour in the golden syrup mix­ture and whisk un­til smooth. Pour into the tin and spread evenly.

Bake for 20–25 min­utes un­til lightly golden and risen and a skewer in­serted into the cen­tre comes out clean. Cool.

Cherry com­pote: Put the cher­ries and their liq­uid and the honey in a medium saucepan and bring to the boil. Mix the corn­flour and liqueur un­til smooth, then stir into the cher­ries. Sim­mer for 5 min­utes un­til the juices are lightly thick­ened. Cool.

To as­sem­ble: Whisk the cus­tard and cream to­gether to form soft peaks.

Cut the cake into 3cm squares. Place ⅓ in the base of the tri­fle bowl and sprin­kle with liqueur, then spoon over ⅓ each of the cher­ries then the cream. Re­peat the lay­er­ing twice more.

Place in the fridge, cov­ered, for at least a cou­ple of hours or overnight for the flavours to meld to­gether. Garnish when ready to serve. Serves 8–10

The cake is best made at least one day ahead of us­ing and keeps well for 4 days in an air­tight con­tainer.

COOK’S NOTE:

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