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.
Ingredients
For the cake:
- 100 gr softened butter
- 250 gr sugar
- 1 egg
- 200 ml milk
- 2 tbsp molasses
- 2 tsp baking powder
- 1 tsp freshly grated ginger
- 1 tsp ground ginger
- 1 tsp cardamon powder
- ½ tsp cinnamon
- ¼ tsp ground nutmeg
For the diplomat cream:
- 300 ml milk
- 30 gr cornstarch
- 60 gr granulated sugar
- 3 egg yolks
- 30 gr butter
- 3-4 strings of saffron
- 500 ml heavy cream
- 1 tbsp powdered sugar
For the orange marmalade:
- 1 kg oranges (organic, if possible)
- 400 gr sugar
- 1 tsp vanilla extract
Assembly
- chopped pistachios (optional, for decor)
Instructions
For the cake:
- Blend the butter and sugar until creamy. Add the egg, molasses and fresh ginger.
- In another bowl, sift together the flour, baking powder and spices. Alternate adding the flour mix and milk to the butter mixture.
- 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:
- 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.
- 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.
- 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:
- 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.
- Divide up the orange segments and squeeze out all the juice. Place the orange segments and the juice in a saucepan.
- 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.
- Then discard the water replace it with fresh water. Do this 3 times. This is to get rid of the bitterness from the rind.
- 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.
- 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:
- 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.
- 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
Tried this recipe?Let us know how it was!