SUDAY MAGAZINE RECIPE: POMEGRANATE AND BLOOD ORANGE TRIFLE

trifleJordanRondelJamesLowe.jpg

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.

Pomegranate & blood orange trifle

Serves 12

For the sponge
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

For the cream
1½ cups cream
1½ cups unsweetened Greek yoghurt
1 tsp vanilla extract
3 tbsp dark rum
1 tsp cinnamon
1 tsp nutmeg

For assembly and decorations
2 oranges, peeled and cut into thin rounds and quartered
Seeds from 1 pomegranate
½ tsp cinnamon
Fresh rose petals

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 over whip. 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.

Jordan xx

Photos: James Lowe.

RecipesJordan Rondel