Sunday Star-Times - Sunday Magazine - - JORDAN RONDEL, THE CAKER -

This is my take on a clas­sic tri­fle, which

is en­tirely adapt­able de­pend­ing on

what fruit you have to hand. The

yo­ghurt in the cream cuts the rich­ness and

adds a wel­come acid­ity.

150g but­ter, soft­ened

150g caster sugar

1 tsp vanilla ex­tract

3 free-range eggs

150g reg­u­lar or spelt flour

50g ground al­monds

2 tsp bak­ing pow­der

1 tsp cin­na­mon

1 tsp nut­meg

Zest of ½ an or­ange ½ cup unsweet­ened Greek yo­ghurt

1½ cups cream

1½ cups unsweet­ened Greek yo­ghurt

1 tsp vanilla ex­tract

3 tbsp dark rum

1 tsp cin­na­mon

1 tsp nut­meg

2 or­anges, peeled and cut into thin rounds and quar­tered

Seeds from 1 pomegranate Fresh rose petals ½ tsp cin­na­mon

Pre­heat the oven to 180C on fan bake. Line a 22cm square tin with bak­ing pa­per.

In the bowl of an elec­tric mixer, cream the but­ter and sugar un­til pale, light and fluffy. Add the vanilla and then the eggs, one at a time. Grad­u­ally add in the flour, ground al­monds, bak­ing pow­der and spices. Fi­nally, fold through the zest and yo­ghurt. Stop your elec­tric mixer once all the in­gre­di­ents are com­bined. Be care­ful not to over­mix.

Pour the bat­ter into the lined tin and spread out to the sides. Bake for ap­prox­i­mately 30 min­utes or un­til golden in colour, springy to the touch and a skewer in­serted in the cen­tre comes out clean. Al­low the cake to cool in the tray for 10 min­utes be­fore flip­ping out onto a cool­ing rack. Once com­pletely cool, cut the cake into 3cm x 3cm cubes.

Next, make the cream. With an elec­tric whisk, whip the cream un­til it has a rib­bon con­sis­tency. Try not to over­whip. Fold through the yo­ghurt, vanilla, rum and spices. Fi­nally, as­sem­ble by lay­er­ing some sponge cubes into the bot­tom of your serv­ing bowl. Then spoon over a gen­er­ous amount of the cream, fol­lowed by a layer of or­ange pieces and pomegranate seeds. Ar­range an­other layer of cake cubes, fol­lowed by a fi­nal layer of cream.

To dec­o­rate, scat­ter over some or­ange pieces, pomegranate seeds and rose petals and dust over some cin­na­mon.

Serve im­me­di­ately and store any left­overs in the fridge.

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