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Saffron-Ginger Trifle with Homemade Orange Marmalade
5 from 6 votes

Saffron-Ginger Trifle with Homemade Orange Marmalade

This luxurious trifle combines the warmth of spiced ginger cake, the richness of saffron-infused diplomat cream, and the tangy brightness of homemade orange marmalade. Layered to perfection, this dessert is a symphony of flavors and textures, offering a delightful blend of citrusy, creamy, and spiced notes.

Prep Time
15 mins
Cook Time
1 hr 55 mins
Additional Time
20 mins
Total Time
2 hrs 30 mins
Servings: 8 servings
Course: Dessert
Cuisine: International

Ingredients

For the cake:
  • 100 gr butter softened
  • 250 gr sugar
  • 1 egg
  • 200 ml milk
  • 2 tbsp molasses
  • 2 tsp baking powder
  • 1 tsp ginger freshly grated
  • 1 tsp ground ginger
  • 1 tsp cardamom powder
  • ½ tsp cinnamon
  • ¼ tsp ground nutmeg
For the diplomat cream:
  • 300 ml milk
  • 30 gr cornstarch
  • 60 gr granulated sugar
  • 3 egg yolk
  • 30 gr butter
  • 3-4 saffron strings
  • 500 ml heavy cream
  • 1 tbsp powdered sugar
For the orange marmalade:
  • 1 kg orange organic, if possible
  • 400 gr sugar
  • 1 tsp vanilla extract
Assembly
  • pistachio optional, for decor, chopped

Instructions

For the cake:
    Cup of Yum
  1. Blend the butter and sugar until creamy. Add the egg, molasses and fresh ginger.
  2. In another bowl, sift together the flour, baking powder and spices. Alternate adding the flour mix and milk to the butter mixture.
  3. Place in traybake lined with parchment paper and bake at 180° C/ 356° F for 30 minutes or until a skewer comes out clean. Cool completely before assembling the trifle.
For the diplomat cream:
  1. Place the milk, vanilla and saffron springs in a saucepan and bring to a boil. In a bowl, whisk together the egg yolks, granulated sugar and cornstarch. Slowly pour the hot milk over the egg mixture while continuing to mix. This step is to temper the eggs.
  2. Pour the mixture back into the saucepan and continue mixing on low-medium heat until thickened. Then remove from the heat and cover the surface with cling film and let cool.
  3. Once cooled and just before assembling the trifle, whip the 2 cups of heavy cream and the powdered sugar to stiff peaks. Reserve half to decorated and fold the remaining half into the saffron pastry cream using a whisk. Place in the refrigerator for about 20 minutes.
For the orange marmalade:
  1. Wash the oranges. Peel the rinds of the oranges leaving off the white pith. Then using a sharp knife, remove the pith from the orange.
  2. Divide up the orange segments and squeeze out all the juice. Place the orange segments and the juice in a saucepan.
  3. Place the orange rinds in another saucepan, and top with just enough water to cover. Bring to a boil and let simmer for 5 minutes.
  4. Then discard the water replace it with fresh water. Do this 3 times. This is to get rid of the bitterness from the rind.
  5. Then add the rind to the orange segments and juice. Add the sugar and bring to a boil. Simmer for about 30-40 minutes on a medium heat.
  6. Then add to a blender and and mix until smooth. Depending on the size of the oranges you might have to double this recipe as you will need around 2 ½ cups (850 g) of marmalade to assemble the trifle.
Assembly:
  1. In a trifle bowl start by adding a layer of cake pieces, then add a layer of marmalade and then a layer of diplomat cream. Repeat, finishing with the diplomat cream.
  2. Decorate with the remaining whipped cream and a few chopped pistachios.

Notes

  • Tips:
  • If you don’t have a cast iron skillet you can use a round 22 cm (8 inch) cake tin. Melt the sugar and butter for the syrup in a skillet, pour it in the cake tin lined with parchment paper and arrange the apricots over the syrup. Place for 5 mins in a preheated oven to 180 degrees Celsius/ 356 degrees Fahrenheit. Remove from oven and continue with the recipe as directed above.
  • If you do not have fresh thyme use ½ teaspoon of dry thyme