Raspberry Orange Trifle
- 300g good raspberry jam
- 250g fresh raspberries
- Orange cream, recipe follows
- 240ml cold double cream
- 2 tbsp sugar
- 1/2 tsp pure vanilla essence
- 1 orange pound cake, recipe follows
- For the orange pound cake
- 220g unsalted butter at room temperature
- 500g sugar, divided
- 4 extra-large eggs, at room temperature
- 6 oranges, zest grated
- 420g plain flour
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp salt
- 180ml freshly squeezed orange juice, divided
- 180ml buttermilk at room temperature
- 1 tsp pure vanilla essence
- For the orange cream
- 360ml milk
- 1 orange, zested
- 5 extra-large egg yolks, at room temperature
- 100g granulated sugar
- 2 tbsp sifted cornflour
- 1/2 tsp pure vanilla essence
- 1/2 tsp Grand Marnier liqueur
- 15g unsalted butter
- 15ml double cream
2) Place a layer of cake, jam side up, in the bottom of a 2.5 to 3 litre glass serving bowl, cutting the pieces to fit. Top with a layer of raspberries and orange cream. Repeat the layers of cake, raspberries and orange cream, ending with a third layer of cake, jam side down, and raspberries.
3) Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until it forms stiff peaks. Decorate the trifle with whipped cream. The trifle can sit for a while at room temperature.
For the orange pound cake:
1) Heat the oven to 180°C/gas mark 4. Grease and flour 2 (20cm x 11cm x 6cm deep) loaf pans. Line the bottoms with greaseproof paper.
2) Cream the butter and 450g of the sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time, and the orange zest.
3) In a large bowl, sift together the flour, baking powder, bicarbonate of soda and salt. In another bowl, combine 60ml of the orange juice, the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
4) While the cakes bake, cook the remaining 110g of granulated sugar with remaining 120ml of orange juice in a small saucepan over a low heat until the sugar dissolves.
5) When the cakes are done, allow to cool for 10 minutes. Take them out of the pans and place them on a baking rack set over a tray. Spoon the orange syrup over the cakes and allow the cakes to cool completely.
For the orange cream:
1) Combine the milk and orange zest in a medium stainless steel saucepan over a medium heat and bring almost to a boil. Remove from the heat.
2) Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornflour. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.
3) With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, about 5 to 7 minutes. Pay attention because it will thicken and could quickly become orange scrambled eggs.
4) Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Grand Marnier, butter and double cream. Place cling film directly on the custard and refrigerate until cold.