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Trifle with Dried Fruits and Nuts
Trifle with Dried Fruits and Nuts
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
- Preheat the oven to 175°C (350°F).
- 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.
- Remove the almonds from the oven and set aside to cool.
- Line the bottoms of two 9-inch cake pans with parchment or waxed paper and spray with nonstick cooking spray.
- In a medium bowl, combine the flour, baking powder, and salt and set aside.
- 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.
- Add the eggs, one at a time, scraping between additions.
- Stir in the flour mix, almond extract, and half a cup of the toasted Bayara almonds until just blended. Do not over mix.
- Fill each of the prepared pans with half of the batter and place the pans in the center of the oven.
- 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.
- Remove from the oven and set aside to cool.
- While the cake is baking, whisk the sugar, eggs, lemon juice, and zest together in a microwave-safe bowl and then add the butter.
- Microwave for 4 to 6 minutes, stirring every minute until the mixture thickens.
- 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.
- Refrigerate until completely cooled.
- Slice the rounded tops of the cakes to flatten them.
- Carefully slice the cakes in half, horizontally, through the middle to create 4 layers.
- Stir the raspberry jam with 1 tablespoon of water to loosen the texture and mix.
- Whip the cream to medium peaks.
- Place one cake round in the bottom of the trifle bowl, trimming the edges if necessary to fit.
- Spread about ⅓ of the lemon curd over the cake.
- 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.
- Repeat the same process for two more layers.
- For the last layer, spread the cake with the remaining whipped cream, figs, Bayara apricots, berries, and nuts.
Method
Method
- Preheat the oven to 175°C (350°F).
- 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.
- Remove the almonds from the oven and set aside to cool.
- Line the bottoms of two 9-inch cake pans with parchment or waxed paper and spray with nonstick cooking spray.
- In a medium bowl, combine the flour, baking powder, and salt and set aside.
- 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.
- Add the eggs, one at a time, scraping between additions.
- Stir in the flour mix, almond extract, and half a cup of the toasted Bayara almonds until just blended. Do not over mix.
- Fill each of the prepared pans with half of the batter and place the pans in the center of the oven.
- 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.
- Remove from the oven and set aside to cool.
- While the cake is baking, whisk the sugar, eggs, lemon juice, and zest together in a microwave-safe bowl and then add the butter.
- Microwave for 4 to 6 minutes, stirring every minute until the mixture thickens.
- 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.
- Refrigerate until completely cooled.
- Slice the rounded tops of the cakes to flatten them.
- Carefully slice the cakes in half, horizontally, through the middle to create 4 layers.
- Stir the raspberry jam with 1 tablespoon of water to loosen the texture and mix.
- Whip the cream to medium peaks.
- Place one cake round in the bottom of the trifle bowl, trimming the edges if necessary to fit.
- Spread about ⅓ of the lemon curd over the cake.
- 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.
- Repeat the same process for two more layers.
- For the last layer, spread the cake with the remaining whipped cream, figs, Bayara apricots, berries, and nuts.
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