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Trifle with Dried Fruits and Nuts

Trifle with Dried Fruits and Nuts

16 people
00h 59
00h 30
Trifle with Dried Fruits and Nuts
16 Serves
59Mins Prep
30Mins Cook

Ingredients

  • 2 cups all-purpose flour
  • 2 Tsp baking powder
  • ¾ Tsp Bayara salt
  • 2 sticks unsalted butter
  • 2 cups sugar
  • 6 large eggs
  • 1 Tsp almond extract
  • ½ cup Bayara sliced almonds
  • ⅔ cup sugar
  • 3 large eggs
  • 1 cup fresh lemon juice
  • 1 Tbls grated lemon zest
  • ¾ stick unsalted butter, cut into small pieces
  • ¾ cup seedless raspberry jam
  • 2 packages (½ pint each) raspberries
  • 1 cup heavy cream
  • 1 cup Bayara sliced almonds
  • ¼ cup blueberries
  • ½ cup Bayara figs
  • ½ cup Bayara dried apricot
Method

Method

  1. Preheat the oven to 175°C (350°F).
  2. Spread all the Bayara almonds (1 ½ cups) onto a cookie sheet and bake for 4 to 5 minutes or until the nuts just begin to brown and become aromatic.
  3. Remove the almonds from the oven and set aside to cool.
  4. Line the bottoms of two 9-inch cake pans with parchment or waxed paper and spray with nonstick cooking spray.
  5. In a medium bowl, combine the flour, baking powder, and salt and set aside.
  6. Mix the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 5 to 8 minutes or until smooth.
  7. Add the eggs, one at a time, scraping between additions.
  8. Stir in the flour mix, almond extract, and half a cup of the toasted Bayara almonds until just blended. Do not over mix.
  9. Fill each of the prepared pans with half of the batter and place the pans in the center of the oven.
  10. Bake for 30 to 35 minutes until the center is firm or when the tip of a small knife comes out clean when it pierces the center of each cake.
  11. Remove from the oven and set aside to cool.
  12. While the cake is baking, whisk the sugar, eggs, lemon juice, and zest together in a microwave-safe bowl and then add the butter.
  13. Microwave for 4 to 6 minutes, stirring every minute until the mixture thickens.
  14. Cover the bowl with plastic wrap and poke a few holes into the wrap with the tip of a knife to allow steam to escape.
  15. Refrigerate until completely cooled.
  16. Slice the rounded tops of the cakes to flatten them.
  17. Carefully slice the cakes in half, horizontally, through the middle to create 4 layers.
  18. Stir the raspberry jam with 1 tablespoon of water to loosen the texture and mix.
  19. Whip the cream to medium peaks.
  20. Place one cake round in the bottom of the trifle bowl, trimming the edges if necessary to fit.
  21. Spread about ⅓ of the lemon curd over the cake.
  22. Cover with about ½ cup of whipped cream, sprinkle ¼ cup of the toasted Bayara almonds, and then add ¼ of the raspberry mixture and 1 cup of the blueberries.
  23. Repeat the same process for two more layers.
  24. For the last layer, spread the cake with the remaining whipped cream, figs, Bayara apricots, berries, and nuts.
Method

Method

  1. Preheat the oven to 175°C (350°F).
  2. Spread all the Bayara almonds (1 ½ cups) onto a cookie sheet and bake for 4 to 5 minutes or until the nuts just begin to brown and become aromatic.
  3. Remove the almonds from the oven and set aside to cool.
  4. Line the bottoms of two 9-inch cake pans with parchment or waxed paper and spray with nonstick cooking spray.
  5. In a medium bowl, combine the flour, baking powder, and salt and set aside.
  6. Mix the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 5 to 8 minutes or until smooth.
  7. Add the eggs, one at a time, scraping between additions.
  8. Stir in the flour mix, almond extract, and half a cup of the toasted Bayara almonds until just blended. Do not over mix.
  9. Fill each of the prepared pans with half of the batter and place the pans in the center of the oven.
  10. Bake for 30 to 35 minutes until the center is firm or when the tip of a small knife comes out clean when it pierces the center of each cake.
  11. Remove from the oven and set aside to cool.
  12. While the cake is baking, whisk the sugar, eggs, lemon juice, and zest together in a microwave-safe bowl and then add the butter.
  13. Microwave for 4 to 6 minutes, stirring every minute until the mixture thickens.
  14. Cover the bowl with plastic wrap and poke a few holes into the wrap with the tip of a knife to allow steam to escape.
  15. Refrigerate until completely cooled.
  16. Slice the rounded tops of the cakes to flatten them.
  17. Carefully slice the cakes in half, horizontally, through the middle to create 4 layers.
  18. Stir the raspberry jam with 1 tablespoon of water to loosen the texture and mix.
  19. Whip the cream to medium peaks.
  20. Place one cake round in the bottom of the trifle bowl, trimming the edges if necessary to fit.
  21. Spread about ⅓ of the lemon curd over the cake.
  22. Cover with about ½ cup of whipped cream, sprinkle ¼ cup of the toasted Bayara almonds, and then add ¼ of the raspberry mixture and 1 cup of the blueberries.
  23. Repeat the same process for two more layers.
  24. For the last layer, spread the cake with the remaining whipped cream, figs, Bayara apricots, berries, and nuts.
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