Deluxe Trifle Recipe
Using baked sponge cut into squares for the most delicious and deluxe trifle.
Ingredients for your sponge
140g Brown sugar
70g Sorghum flour
70g Ground Almonds
25g Ground golden flaxseed
1.5 tsp Gluten free Baking powder
0.2 tsp Vanilla powder
2 Free range eggs
170g butter, melted
How to make your sponge
Line a 7″/18cm round tin with silicon paper. Brush the tin with melted butter.
Preheat your oven to 180°C / Gas 4.
Add the dry ingredients into a mixing bowl. Add the 2 eggs and the melted butter to the mix. Whisk (electric or hand) until a smooth batter is formed.
Bake for 25-28 mins or until the top springs back when touched.
Allow to cool before turning out of the tin. Use a pallette knife to loosen the cake, and tip it onto a cooling rack.
To roast your fruit
Raspberries or strawberries work well. To roast your fruit – pop the fruit on a baking tray, drizzle with honey and a little lemon juice and pop in the oven for 20 mins at 180°C / Gas 4.
To make up your trifle
Spoon roasted raspberries into the bottom of your trifle bowl.
Layer with sponge pre-soaked in sherry or cider brandy. Top with creme fraiche and a layer of proper creamy custard.
Top with roasted and fresh fruits.
Easy to make and utterly delicious!