Deluxe Trifle Recipe

Baked cake on rack with bowl of eggs

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!

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