Baking

Orange blossom trifle cake

Orange blossom TRIFLE CAKE
12
2H

Ingredients

Orange jelly
Crème pâtissière

Method

1.Make orange jelly first. Soak gelatine leaves in a bowl of cold water for 5 minutes or until softened. Meanwhile, stir juice and sugar in a small saucepan until sugar dissolves and remove from heat. Squeeze excess water from gelatine and add to pan, stir until gelatine dissolves. Stir in wine. Tint mixture orange using a few drops of red and yellow food colouring. Pour into 20cm x 30cm slice pan. Refrigerate for 3 hours or overnight until set.
2.Next make crème pâtissière. Heat milk and rind in a medium saucepan until mixture comes to a gentle simmer. Remove from heat and discard rind. Whisk egg yolks, sugar and flours in a medium bowl until combined. Gradually whisk hot milk into egg yolk mixture. Return mixture to cleaned pan and cook, stirring, over low heat until custard thickens enough to coat the back of a wooden spoon. Pour into a clean bowl and cover surface with plastic wrap. Cool to room temperature. Refrigerate until required.
3.Preheat oven to 180°C/350°F. Grease a deep 22cm (9-inch) round cake pan; line base with baking paper.
4.Beat eggs and caster sugar in a small bowl with an electric mixer for 8 minutes or until thick and creamy. Transfer to a large bowl. Sift half the flour over egg mixture and carefully fold in flour. Sift remaining flour over mixture and fold into mixture. Working quickly, fold in butter. Pour mixture into pan.
5.Bake cake for 25 minutes or until the top springs back when touched lightly in the centre. Turn immediately, top-side down, onto a baking-paper-covered wire rack to cool.
6.Spread almonds in a single layer on an oven tray and roast for 6 minutes or until toasted lightly. Cool.
7.Combine juice, golden syrup, 1 tablespoon of the icing sugar and half the orange blossom water and brush over top and side of cake. Arrange orange segments on cake in circles. Whisk crème pâtissière smooth and spoon on oranges.
8.Beat cream, remaining icing sugar and remaining orange blossom water in a small bowl with an electric mixer until soft peaks form. Spread cream mixture on crème pâtissière.
9.Turn jelly onto a board covered with a sheet of baking paper, chop jelly into 2cm cubes. Just before serving, place jelly on cream, scatter with nuts.

You will need about 12 oranges for this recipe. Gelatine leaves are available from delicatessens and some supermarkets and have a neutral taste and are easier to dissolve than powdered gelatine. If using powdered gelatine, use 2 tablespoons; scatter over warm sugar and juice mixture; stir until dissolved.

Note

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