pile on the trifle.

this has been a summer favourite for a few years, and always a crowd pleaser! previously, i've skipped past the orange cream since i'm not a fan of custard, however that's pretty much blasphemy over on this side of the pond.  'you don't like custard??!' is the response i get from most brits. while i love dessert i just don't feel the need to completely drench a cake or pudding in it.. sorry!  it was worth trying out though and i guess makes the dish a bit less dry.  however you like it, give it a try.  the pound cake alone is great with a cuppa, and freezes easily so you can always have a stash in the freezer.

while there are a few steps, it doesn't take away from ease and is well worth it at the end!

another keeper from barefoot contessa..

raspberry orange trifle
the ingredients:
1 orange pound cake
1 cup of good raspberry jam

fresh raspberries (i also add strawberries)

orange cream

1 cup cold heavy, or single cream

2 tbs sugar

½ tsp vanilla extract

the preparation:
1. cut the pound cake into 9 slices ( 3/4 inch) and spread each slice on 1 side with the jam.
2. place a layer of cake, jam sude up, in the bottom of a 2 1/2-3 quart glass serving bowl-cutting the pieces to fit.  top with a layer of berries and orange cream, ending with a layer of cake, jam side down.
3.  whip the cream with an electric or hand mixer.  when it starts to thicken, add vanilla (and sugar if desired.  i personally don't think it needs it)
4. decorate the trifle with whipped cream, berries on top, and voila! 
note- the trifle can sit for a while at room temperature.
when putting together- make it your own, it's not prescriptive. i like to add a bit whipped cream throughout the trifle.

orange pound cake

the ingredients:

½ pound (2 sticks or 226g) unsalted butter at room temperature
2 ½ cups sugar, divided (250g)

4 large eggs at room temperature

1/3 cup grated orange zest (6 oranges, although I’ve never used this many and still delish)

3 cups plain flour (384g)

½ tsp baking powder

½ tsp baking soda

1 tsp salt

¾ c freshly squeezed orange juice, divided

¾ c buttermilk at room temperature (hint: if you don’t have on hand, you can make your own by adding lemon juice to regular milk)

1 tsp pure vanilla extract

the temperature: 350F (180C)

the preparation:

cream the butter and 2 cups of sugar in the bowl of a mixer, until light and fluffy. (or do it by hand! not that much longer)  beat in the eggs, 1 at a time, and the orange zest.

in a large bowl, sift together the flour,baking powder, baking soda, and salt.  in another bowl combine 1/4 cup of the OJ, buttermilk, and vanilla.  add the flour and buttermilk mixtures alternatively to the batter, beginning and ending with the flour.  divide the batter evenly between pans, smooth the tops and bake for 45 min- 1 hour, until the knife comes out clean when inserted in the middle.

if you aren't making the trifle, follow the recipe for a syrup

while the cakes bake, cook the remaining 1/2 cup of sugar with remaining 1/2 cup OJ in a small saucepan over low heat until the sugar dissolves.  when the cakes are done, let them cool for 10 min. take them out of the pans and place on a baking rack set over a tray.  spoon the orange syrup over the cakes and allow to cool completely.

orange cream

the ingredients:
1 ½ cups milk
1 tsp grated orange zest (1 orange)

5 large egg yolks, at room temperature

½ cup sugar

2 tbsp sifted cornstarch

½ tsp vanilla extract

½ tsp Grand Marnier liquer

1 tbs unsalted butter

1 tbs heavy, or single cream

the preparation:
combine  the milk and orange zest in a medium saucepan over medium heat and bring to almost a boil, then remove from the heat. 

beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer (or hand mixer) until pale and thick, about 5 minutes.   with the mixer on low, sprinkle the cornstarch.  Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.

with the mixer on low, pour the hot milk mixture into the egg mixture. pour the mixture back into the pan.  cook over low heat, stirring constantly until the mixture thickens, about 5-7 minutes.

*pay attention- it will thicken and then quickly become orange scrambled eggs!

immediately pour the mixture through a sieve into a large bowl.  Stir in the vanilla, Grand Marnier, butter and heavy cream.  place plastic wrap directly on the custard and refrigerate until cold.

although i was a little nervous about the orange scrambled eggs, it's not hard, just happens fast, need to act fast..