Real Food

These dishes are perfect to take along and share with family and friends at any festive gathering

TIPSY TRIFLE CAKE SERVES 10

PREP AND COOK: 1 HOUR, 30 MINS

• 4 cage-free eggs

• ½ cup caster sugar

• ⅔ cup plain flour

• 25g unsalted butter, melted

• ⅓ cup sweet sherry

•⅓ cup raspberry jam, warmed

• 125g punnet fresh raspberries, extra to serve

• 85g packet raspberry jelly crystals

CUSTARD

• 2 tblsps custard powder

• ⅓ cup caster sugar

• 1½ cups milk

• 2 tsps gelatine

• 300ml tub thickened cream

• 1 tsp vanilla extract

1 Invert base of a 24cm springform cake pan (base measures 22cm). Grease and line base and side with baking paper extending

4cm above pan edges.

2 Beat eggs and sugar in a small bowl of an electric mixer for about 10 minutes, or until thick. Transfer to a large bowl. Sift flour over the top. Gently fold in with butter. Pour into a pan. Smooth top. 3 Cook in a moderately slow oven (160°C) for about 30 minutes, or until cake springs back when lightly touched in the centre. Cool cake in pan.

4 To make custard, blend powder with sugar and

⅓ cup of milk in a medium saucepan until smooth. Stir in remaining milk. Stir over a medium heat until custard boils and thickens. Transfer to a heatproof bowl. Cover surface with plastic wrap. Refrigerate until just cool.

5 Sprinkle gelatine over 2 tblsps water in a small heatproof jug sitting in a pan of simmering water. Stir until gelatine is dissolved. Remove. Cool slightly.

Whisk into cooled custard. 6 Beat cream and vanilla using an electric mixer until soft peaks form. Gently whisk into custard.

7 Brush sherry over the cake in the pan. Spread with jam and pour over the custard. Refrigerate for about 2 hours, or until firm. Sprinkle over the raspberries.

8 Dissolve crystals in 1¼ cups boiling water in a heatproof jug. Refrigerate for about 1 hour, or until chilled and starting to thicken. Spoon jelly over berries. Refrigerate overnight until set.

9 Serve cake with whipped cream and extra raspberries.