Cherry, Orange and Ginger Trifle
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
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.