Citrus trifle cake with orange blossom pastry cream
User Reviews
5
2 reviews
Excellent
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Prep Time
30 mins
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Cook Time
50 mins
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Total Time
1 hr 20 mins
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Servings
10 servings
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Course
Cake
Citrus trifle cake with orange blossom pastry cream
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Bring something special to the table with this well-loved recipe.
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Ingredients
- For the cake
- plain flour cornstarch, 165g plain flour minus 1 tbsp plus 1 tbsp cornflour
- cornflour cornstarch, 165g plain flour minus 1 tbsp plus 1 tbsp cornflour
- 2 tbsp fine semolina flour
- caster sugar 165g
- ½ tbsp baking powder
- ½ tsp bicarbonate of soda
- ¼ tsp salt
- butter cubed, cold, unsalted, 100g
- 2 egg large
- milk whole, 100g
- 2 tbsp orange juice fresh
- 1 tsp vanilla extract
- 1 tsp orange blossom water
- orange zest zest of 1 orange and 1 lemon
- lemon zest zest of 1 orange and 1 lemon
- butter a little, to grease the cake tin
- flour a little, to grease the cake tin
- For the pastry cream
- milk whole, 375 ml
- 2 egg large
- caster sugar 100 g, 1/2 cup
- 4 tbsp cornflour cornstarch
- 2 tbsp butter unsalted
- 2 tsp orange blossom water
- food colouring optional, orange, couple drops
- blood orange jelly
- <span></span>Optional - you can skip or use store-bought jelly instead
- 6 gelatine leaves or 8 platinum, titanium strength
- blood orange juice strained (I used store-bough juice, 480ml, 2 cups
- caster sugar 150 g
- dessert wine 240 ml, 1 cup
- Whipped Cream
- double cream heavy cream, 300 ml, 10 fl oz
- icing sugar 150g | 5 1\/2oz
- 2 tsp orange blossom water
- syrup to soak cake
- orange juice strained, 120ml | 4fl oz
- caster sugar 100g | 3 1\/2 oz
- orange liqueur 3-4 tbsp, such as Cointreau or Grand Marnier
- To top and decorate
- 3 orange
- 1 ruby grapefruit
- 2-3 tbsp almonds flaked
- meringue optional, kisses
Instructions
- <span></span>Make the jelly. Soak the gelatine leaves in ice-cold water to soften. Heat the juice and sugar in a saucepan over medium-low heat and stir until sugar dissolves. Remove from heat. Squeeze water out of gelatine and add to the saucepan. Stir until it dissolves and add the wine. Pour into a 20x30cm (8x12in) tin and chill overnight. I used a star-shaped ice cube tray to create the jelly stars.
- Make the pastry cream. In a bowl, whisk together the sugar, cornflour, eggs, orange blossom water and food colouring using a balloon whisk.
- In a saucepan over medium heat, warm the milk until small bubbles appear along the edge of the pan. Do not allow it to boil.
- Gradually pour the hot milk into the bowl while whisking to avoid curdling the eggs.
- Pour back into the saucepan and cook over medium-low heat, stirring constantly, for about 5 minutes until cream thickens. Take off the heat and stir in the butter until it is incorporated.
- <span></span>Transfer the pastry cream into a bowl and place cling film directly on the surface to stop a skin from forming. Snip a small hole on the clingfilm to allow steam to escape and chill for at least 2 hours or, ideally, overnight.
- <span></span>Make the cake. Preheat the oven to 180C (350F). Grease a 18cm (7in) deep springform cake tin, line with greased baking paper and dust with flour shaking out any excess.
- Sift all the dry ingredients (flour, cornflour, sugar, semolina, baking powder/soda and salt) and add them to the bowl of a food processor. Pulse to mix together.
- Add the cubed butter and pulse again until the mixture resembles breadcrumbs.
- Add the eggs and process for a minute until well incorporated.
- Mix the milk, juice, orange blossom, vanilla extract and zest together in a measuring jug.
- Gradually pour into the processor through the feeding tube and process together until you have an evenly mixed batter. Stop the mixer and use a spatula to scrape the bottom and sides of the bowl to make sure the batter is thoroughly mixed.
- Transfer the batter to the tin and bake for 45-50 minutes or until the cake is firm on top and a skewer inserted in the centre comes out clean. Cool completely before filling.
- Cut a small crater into the centre of the cake (and eat the piece you take out!).
- Make the syrup: heat the orange juice and sugar in a small saucepan until sugar dissolves. Stir in the alcohol and the brush over the cake - liberally soaking the middle and letting the syrup drip down the sides.
- Segment the oranges and grapefruit: top and tail the fruit and then place cut side down on a cutting board. Use a small sharp knife to slice the peel and pith off the fruit - it's ok to remove a bit of the flesh also. Hold the fruit over a bowl and then cut either side of each segment to remove the membrane. Pat dry with kitchen towel and set aside.
- Whisk the double cream, icing sugar and orange blossom water until you have soft peaks.
- Fill the crater in cake with pastry cream and then spread or pipe some around the edge of the cake.
- Arrange the fruit around the perimeter of the cake in concentric circle.
- Turn the jelly out of the tin into a tray lined with baking paper. Cut into cubes (or shapes using cookie cutters). You will have extra - the recipe makes a lot!
- Pile the whipped cream on top of the cake. Add some jelly cubes, sprinkle with the flaked almonds and add meringue kisses (optional). Serve immediately.
Notes
- Best eaten on the day it is assembled. If you make the elements in advance do not assemble until you are ready to serve.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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