|unsalted butter — softened, for greasing|
|1 3/4 cup||cake flour — extra for dusting|
|1 1/2 cup||blueberries|
|1 cup||castor sugar|
|2 tsp||baking powder|
|1 cup||Greek yoghurt|
|1/2 cup||olive oil|
|1||vanilla pod — seeds scraped and pod reserved|
|1 cup||nectarine — roughly chopped|
|2 tbsp||castor sugar|
|2 cup||whipping cream|
|1/2 cup||almonds — shaved and toasted|
|strawberries — halved|
|nectarines — sliced|
To make the pound cake, preheat the oven 180C. Grease and flour 23x 13 cm loaf pan. In a medium bowl mix the blueberries with the sugar, mashing them slightly to release some juice. Allow them to sit at room temperature for 30 minutes, stirring every now and then to macerate.
Meanwhile, in a medium bowl whisk together the flour, baking powder and salt. In large bowl , whisk together the yogurt, olive oil, vanilla and eggs. Stir in the macerated blueberries, followed by the dry ingredients, mix until a smooth batter forms.
Transfer the batter to the greased loaf pan and bake until golden brown and a cake tester inserted comes out clean. This should take about 1 hour to 1 hour 10 minutes. Allow the cake to cool completely, then cut into 2,5 cm cubes.
To make the poached fruit, cut up the nectarines and strawberries. Place all the fruit into a medium saucepan and add the brandy and sugar. Bring to a simmer then turn off the heat and allow the fruit to sit in the warm liquid. set aside and allow to cool.
To make the Amarula cream, whip the cream with the Amarula until soft peak.
To assemble the trifle. Place the pound cake cubes at the bottom of a large deep glass dish, followed by a ¼ of the cooled poached fruit, then cream then toasted almonds, repeat the layers until your elements are finished. Top with prepared fresh fruit and more almonds. Serve immediately or refrigerate for up to 4 hours.
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