EPISODE 93

This is an epic dessert, in size, as it feeds at least 10 people, and in taste, soft spiced cake, orangey liquor, and delicious tropical flavours from the fruit and coconut. You can make this a day or two in advance, and then serve, straight from the fridge. If you don’t want to use alcohol, you can replace it with the juice from the canned pineapple and mandarin oranges. Feel free to play around with the fruits you use here, fresh pineapple, raspberries, or papaya would be great. You could also add in some toasted coconut, or flaked almonds, or even some fresh mint, finely chopped.

Ingredients – Cake

• 2 1/4 cups flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons ginger
• 1 teaspoon cardamom
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1 1/4 cups non-dairy milk
• 2 teaspoons vanilla
• 2 teaspoons apple cider vinegar

Instructions – Cake

Whisk the dry ingredients together then add the wet ingredients and mix together. Pour into two greased 8inch tin and bake at 325F for 30 minutes or until a cake tester inserted into the center comes out clean. When they’re cool, turn out of their cake tins and slice the cakes in half both vertically, and horizontally, ending up with 8 pieces, total.

Ingredients – Filling

• 1 can (800ml – 29oz) alphonso mango puree
• 1 can (13.5oz) coconut cream
• 2 limes, zest & juice

Instructions – Filling

Mix together all the ingredients, and chill until ready to assemble.

Ingredients – Assembly

• 2/3 cup Grandmarnier
• 1 punnet strawberries, hulled & chopped
• 1 can chopped pineapple, drained
• 1 can mandarin oranges, drained

Instructions – Assembly

In a trifle bowl layer the cake, Grandmarnier, fruit and custard, then repeat until it’s all been used up. I like to reserve a little bit of fruit and cake to top with the trifle with, crumbling the cake on top.