The recipe for these cakes have been rumbling about in my head for a while. You all know I love tarts but layered goodies come in a very close second because of their visual beauty and the delicious burst of flavours that mingle in the mouth. However, I think it’s important to keep those flavours in a family so to speak so there’s not too much confusion. My trifle cakes are based around citrus fruits which are great for those of us who need to be on a low FODMAP diet because of their low fructose content. I kept all the elements of a trifle – the sponge layer, the custard, the jelly, the fruit but I changed the cream into a marshmallow layer so the cakes would stay together and behave themselves.

These sorts of cakes take a while to prepare but each of these layers was pretty simple so it was possible to multi-task and get a couple done at once – the base and the custard. Then while the custard is setting, the jelly can be made and cooled. These layers actually set pretty quickly once in the fridge. The only layer that it’s best to make once you are ready for it is the marshmallow because it thickens and sets quickly and needs to get piled on the set jelly as soon as it is made.

I got the jelly layer from Donna Hay’s Modern Classics Book 2. I even had the required Campari in the cupboard but I would probably replace it with a different liqueur because it is a little bitter for me.

Adriano has flown off to Italy for three weeks to compete in the mountain biking event in the Masters Games in Turin, Italy and the house feels a little empty. Dario is still here but he stays pretty much on his floor of the house and interacts only if he needs something or wants to be fed. So it’s a bit strange here right now – no one to bring me my glass of wine in my study before dinner, no one to cook during the weekend, no one to do the shopping. We share the household chores and cooking between the three of us and now there is one person less, there is a whole lot more work to do. May the three weeks roll by quickly.

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Trifle Cakes

Ingredients

For the base

6 eggs
150gms/5.5oz caster sugar BUY HERE
Grated rind of 3 oranges
150gms/5.5oz almond meal BUY HERE
juice of 3 oranges
3 tbsp caster sugar BUY HERE

For the custard

400mls/13.5oz lactose-free cream
3 tbsp sugar
1/3 cup lemon juice
2 tbsp gelatin BUY HERE
1 tbsp tapioca flour BUY HERE                                                                                                                                                                                                                                     24 blueberries

For the jelly

1/4 cup water
3 tsp gelatin BUY HERE
325mls/11oz fresh orange juice, strained
4 tbsp caster sugar BUY HERE
1/3 cup campari

For the marshmallow

1 tbsp gelatin BUY HERE
2 tbsp water
3/4 cup caster sugar BUY HERE
1/2 cup water
1 tsp vanilla

Method

For the base

1. Preheat the oven to 180°C/350°F.
2. Grease and line a 25cm/10″ square baking tin.
3. Separate the eggs. Beat the egg yolks with the sugar, rind and almond meal together in a bowl.
4. Whisk the egg whites until they form stiff peaks.
5. Add 2 tbsp of the egg white to the egg yolk mixture to loosen it up.
6. Fold in the rest of the egg white.
7. Pour into the prepared tin.
8. Bake for 20 minutes.
9. Mix the juice and extra sugar and pour over the hot cake while still in the tin.
10. When it is completely cooled, tip out the cake and cut out four rounds and place in the base of four moulds. Buy them here.

For the custard

1. Bring the cream and sugar to the boil.
2. Add the lemon juice and stir.
3. Dissolve the gelatine in a little hot water and add. Whisk.
4. Mix the tapioca flour in a little cold water and add.
5. Keep stirring until it thickens then take off the heat and let cool.
6. Pour it over the cake bases.                                                                                                                                                                                                                       7. Place six blueberries spaced out on top of the custard and push them into it.
8. Place in the fridge to set completely.

For the jelly

1. Place the water in a bowl and sprinkle over the gelatin.
2. Place the orange juice and sugar in a saucepan and heat until the sugar is dissolved.
3. Add the softened gelatin and simmer for 5 minutes.
4. Remove from the heat and add the Campari.
5. Cool the jelly completely.
6. Pour over the set custard layer and place in the fridge.

For the marshmallow

1. Sprinkle the gelatin over the first lot of water and let it absorb.
2. Place the sugar and the second lot of water in a saucepan and bring to the boil, stirring.
3. Let boil, not stirring, for 15 minutes. Add the gelatin and boil for 4 minutes.
4. Cool to lukewarm and add the vanilla.
5. With egg beaters or a stand mixer, whisk until thick and white.
6. Spoon onto the set jelly layer and place in the fridge to firm up.
7. Once set completely, run a hot knife around the cakes and carefully remove the moulds.