Mini Trifle Cakes (makes 12)

Ingredients

Cakes
  • 7oz-200g baking margarine (room temp)
  • 2.1oz-60g light brown sugar
  • 3 medium eggs (free-range)
  • 7oz-20g self-raising flour (sifted)
  • 4.9oz-140g golden granulated sugar
  • Juice ½ orange
  • Zest of 1 orange
  • ¼ teaspoon baking powder
Custard Mix
  • 7oz-200g ready-made custard
  • 1 tablespoon cornflour
  • Juice of 1 orange
Syrup
  • 2.4oz-70g light brown sugar
  • 1 tablespoon fruit gin liqueur
  • 2 tablespoons raspberry liqueur
  • Juice of 1 orange
  • 1 teaspoon vanilla essence
  • 2.4oz-70g golden granulated sugar
  • 3.3fl oz-100ml water
Jam Mix
  • 5 strawberries diced
  • 10.5oz-300g strawberry jam
Strawberry Cream Topping
  • 5 strawberries (blitzed into paste)
  • 5fl oz-150ml double cream
  • 1 tablespoon caster sugar
  • 2 tablespoons raspberry liqueur
  • 6 strawberries (halved)

Method

  1. Pre-heat oven to 392˚f/200˚c regular oven or 356˚f /180˚c fan assisted oven. Grease a 12-hole loose bottom muffin tin and set to one side
  2. Start by making the muffins. Cream together the sugars and baking margarine until light and pale in colour. Gradually add the eggs, one at a time and mixing with an electric hand-whisk or stand mixer between each addition until you have used all 3 eggs
  3. Add the orange juice and zest and combine again. Finally, add the sieved flour and baking powder, mixing gently one last time until everything is combined.
  4. Spoon the mixture equally into each of the 12 holes/cases and pop into the oven for 20 minutes (or until you can insert a skewer into the center of one and it comes out clean). Remove from the oven and allow to cool in the tin for 5 minutes before removing and setting to one side, allowing them to cool completely
  5. Next, make the custard mix. In a small saucepan, add the custard. In a small measuring jug, combine the cornflour and orange juice into a paste and add to the custard. Bring the mix to a boil and then immediately reduce the heat to low, continuously stirring for 5 minutes. Remove from the heat and pour into a bowl. Cover with cling-film and pop into the fridge straightaway whilst it is still hot.
  6. Now move on to the syrup. In a medium non0stick saucepan, place all of the ingredients but not the alcohol. Bring to a boil whilst continuously stirring. Once at a boil, reduce the heat so the syrup simmers and still stir for another 15 minutes until it thickens. Remove from the heat, stir through the alcohol and place in a jug and set to one side to cool
  7. Prepare the jam mix by using a metal tablespoon, mixing the chopped strawberries and jam together to a spreadable consistency
  8. Slice each cooled muffin into three equal layers using a serrated knife or cake leveler. Place the bottom layer of each muffin back into the base of the baking tin and using a pastry brush, brush with the cooled syrup. Add a layer of the jam mix and top with a middle layer of the muffin. Brush with the syrup once more before layering with custard (do not over fill- a nice even layer will do). Finally, top with the top layer of the muffin. Repeat this process until all 12 of the muffins have been assembled back into to muffin tray. Cover with cling-film and pop into the fridge for at least 6 hours (preferably overnight)
  9. When ready to serve the muffins, remove them from the tin and set on a plate. Make the topping by whipping the cream, strawberry paste, sugar and raspberry liqueur together until stiff enough to hold its own shape but still soft. Do not over mix. Pipe the cream on top of the muffins and top with half a strawberry each. Serve and enjoy

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