TRIFLE AND MADIERA CAKE

This, for me, is the perfect trifle.

The Perfect Trifle

(serves 6)

300g Madeira cake

300g raspberries

Raspberry jam

300ml double cream

2 large handful flaked almonds

Marsala (about 150-200ml)

For the custard (this is Delia Smith’s recipe)

275ml double cream

1 vanilla pod

25g golden caster sugar

1 teaspoon cornflour

3 large egg yolks

Toast the flaked almonds in a dry pan or under the grill until golden. Set aside. Slice the Madeira cake into little fingers, then make sandwiches with the raspberry jam. Use it to line the base of a bowl (preferable clear so you can see the layers), then pour the Marsala evenly over the top and set aside for it to soak in.

Make the custard by putting the double cream in a saucepan and heating. Scrape the seeds from the vanilla pod and add them to the cream, along with the pod. In a bowl, mix together the egg yolks, cornflour and sugar. When the cream is hot, add it to the egg mixture, whisking it constantly. Return the mixture to the pan on a low heat and cook, stirring all the time until it is thickened. Set aside in a shallow dish with a piece of greaseproof paper on the top (touching the top of the custard, to stop it forming a skin), until cool.

Layer the raspberries on top of the Madeira cake, then add the cooled custard. Whip the cream to soft, floppy peaks and spoon on top. Finish with the almonds.

Easy Madeira Cake

Made for eating with Madeira 

SERVES

8 to 10

INGREDIENTS

• 2 1/2 cups all-purpose or cake flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 2 1/2 sticks (10 ounces) unsalted butter, at room temperature, plus more for the pan
• 1 cup plus 2 tablespoons granulated sugar, divided
• Finely grated zest of 1 medium lemon
• 3 large eggs
• Juice of 1 medium lemon

INSTRUCTIONS

• Arrange a rack in the middle of the oven and heat to 325°F. Coat a 8x4-inch loaf pan with butter, then line the bottom and sides with a parchment paper sling.
  
  Place the flour, baking powder, and salt in a medium bowl and whisk to combine; set aside.
  
  Place the butter, 1 cup of the sugar, and lemon zest in a stand mixer fitted with the paddle attachment. Beat on medium speed until very pale and fluffy, 3 to 5 minutes, scraping down the sides of the bowl as needed; set aside.
  
  Add 1 of the eggs and a spoonful of the flour mixture into the butter mixture and beat to combine. Repeat with the remaining eggs, accompanying each egg with a spoonful of flour and beating thoroughly and scraping down the sides of the bowl with a rubber spatula between each addition.
  
  Add the lemon juice and remaining flour mixture, then beat to combine. You should end up with a stiff batter that holds its shape. Spoon the batter into the prepared pan. Use a spatula to push the batter down into all the corners, then smooth the top. Sprinkle the remaining 2 tablespoons sugar evenly over the cake.
  
  Bake until the cake is firm and golden-brown and a skewer inserted in the middle of the cake comes out clean, about 1 hour. Let cool completely in the pan on a wire rack before removing the cake from the pan.
  

RECIPE NOTES

Storage: This cake is almost better eaten the day after you make it and can be stored in airtight container for up to 1 week. Leftover Madeira cake makes the perfect base for trifle. It also freezes well.