6 Mar 2013

GINGER BLACKBERRY TRIFLE

My sister was visiting over the last couple of weeks and on one of the days she was here I made this Ginger Blackberry Trifle.  It's a really nice combination of flavours for spring.  It is pretty simple as most of the desserts that we make here as Nalle's House are:  Blackberries, sweet whipped cream and ginger infused cake.  This is a fantastically easy dessert, but you will see why I really wanted to post about it in the photos at the end.

This is the scene I walked into the morning after I served this dessert to our guests....
Tech Guy had taken the leftover cake out to have some with his morning coffee.  Little Pilot got to it first. :)  He climbed right up and started chowing (no utensil required).  It was messy work, but oh so satisfying. :)  I think he liked it.

So now that you've had Little Pilot's stamp of approval here's the recipe...
The concept of this trifle comes from Everyday Food, but the original recipe calls for store-bought pound cake.  I prefer to make my own and will give you my favourite pound cake recipe that yields a pound cake with just the right texture and is not too heavy.

Ginger Blackberry Trifle:

For the pound cake:


210 g self-raising flour
90 g all-purpose flour

1 cup unslated butter at room temperature
200 g sugar

3 eggs
1 tsp pure vanilla extract
2-4 tbsp milk
1-2tsp raw/coarse sugar

Preheat oven to 170 C.  In a medium bowl sift together the 2 flours.  Beat butter until light and fluffy.  Add in sugar and beat until pale in colour.  Beat in eggs one at a time and fold in a heaping spoonful of flour after each egg (I do this by hand with a silicone spatula).  Add in the vanilla and beat to incorporate.  Fold in remaining flour using your spatula as above.  Thin the batter with the milk one tablespoon at a time.  You want the batter to be soft and to fall easily from your spatula, but not runny. Pour or dollop your batter into a greased and floured (fine bread crumbs also work well) loaf tin and smooth out the top and sprinkle with the coarse sugar.  Bake in your preheated oven for approximately 1 hour or until a cake tester comes out clean.

For the Ginger Syrup:

2 inches fresh ginger peeled and chopped
1/2 cup water
1/2 cup sugar

Combine sugar and water in a saucepan over medium heat and stir until sugar is dissolved.  Add in chopped ginger and bring to a simmer.   Then remove pan from heat and cover.  Let ginger steep for at least 15 minutes.  If you can let it steep longer then you will get a stronger ginger flavour.

For the Sweet Cream:

500 mL whipping cream
1/4 cup sugar

Whip cream and sugar together in a medium bowl until soft peaks form.  Set aside.

To assemble your trifle:

Whipping cream, syrup and cake from above
2 pints blackberries
Cut one inch thick slices of pound cake and lay them out on wax/parchment paper.  Brush both sides of each piece with the ginger syrup.  Cut your slices into 1 inch cubes (you may not need all of the cake so reserve a few slices).  In a bowl or small individual glasses assemble your trifle.  Begin with a layer of cream and place 1/3 of your blackberries and 1/2 of your cake pieces on top and repeat.  Finish with a layer of cream and top with the remaining blackberries.

sharing this recipe here:  SNAP creativity, tidymom, tatertots&jello

9 comments:

  1. LOL What a sight! It must have been yummylicious to get him to dive in with his hands. :D Precious pics!

    ReplyDelete
    Replies
    1. In moments like that you just have to grab a camera! :)

      Delete
  2. That is so cute! And that trifle looks amazing. I hope you don't mind Anu. I nominated you for a Liebster award. I hope you will participate!

    http://www.colorsmixedtogether.com/2013/03/so-honored-liebster-award.html

    ReplyDelete
  3. Hi Anu I nominated you for the Liebster Award. Click on my link to get the details:

    http://littlebrags.blogspot.com/2013/03/nominated-for-liebster-award.html

    Greetings Christine

    ReplyDelete
  4. It looks delicious! I love the pictures of your child diving in with his hands, what a joy!

    ReplyDelete
    Replies
    1. It was a pretty funny sight! :)

      Delete
  5. Gorgeous photos, gorgeous children.
    Leslie

    ReplyDelete

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