Spiced Orange Curd Trifle
Ingredients
Orange Curd
6 Oranges-juice approx 400ml & zest
30g Cornflour
80g Golden caster sugar
120g Plant-based butter
2tbs Plant-based cream
Orange Spiced Sponge
200g Self Raising gluten free flour (we use Doves farm)
18g/3tbs Milled linseed mixed with 90ml sparkling water
100g Golden caster sugar
1 tsp Gluten free baking powder
200ml Plant-based milk (we used coconut milk)
2 Oranges-zest & juice
1tsp Vanilla extract
2tsp Cinnamon
2tsp Mixed spice
Custard
1 litre Plant-based milk (we used gluten free oat)
60g Cornflour
6 Cloves
2 Cinnamon sticks
1/4 tsp Ground nutmeg
1tbs Vanilla extract
1 Vanilla pod, split and seeds scraped
40g Sugar
Pinch of Turmeric ( for colour, optional)
Other ingredients
150g Blood Orange Marmalade
5 oranges 1 sliced, 4 Segmented.
plus any juice extracted (3tbs needed)
3tbs of Cointreau (optional)
250ml Plant based whipping cream
1 tbs Icing sugar
Decoration of choice, chocolate, candid oranges, orange zest
Method
* Tip This trifle is best made the day before, store in the fridge and add the cream and decoration just before serving.
*The curd and sponge can be made in advance. Infusing the milk for the custard is best made ahead.
Egg free Orange Curd
Wash, zest and juice 6 Oranges. Take care to zest only the orange part of the peel. The white of the peel or the “pith” is very bitter. Pour the juice through a sieve to avoid pips and pith and into a saucepan.
In a small bowl add cornflour, add 3-4 tbs of the orange juice mix well until the cornflour mixture is lump free. Pour back into the saucepan with the rest of the juice.
Add the zest and sugar, heat slowly. Once the sugar has dissolved bring up to the boil stirring all the time, the curd will begin to thicken.
Once the curd is thick and starting to bubble, using a small hand whisk, add the butter (cut in to small cubes) whisking all the time. Once all of the butter is added continue whisking and cook for a further minute.
Remove the curd from the heat and whisk in the plant-based cream. Allow to cool. Can be made in advance and stored in the fridge.
If made in advance, before using the curd in the trifle, bring back up to room temperature and put the curd in a small bowl and sit in another bowl of boiling water. As the curd warms up, whisk until the curd is a smooth consistency again.. You can add a couple more tablespoons of plant-based cream to thin out the curd if needed.
Orange Spiced Sponge Cake
Preheat the oven to 180°c/350°F/Gas Mark 4.
You will a need baking tray, Line the baking tray base with silicone/baking paper. We used a 30x20cm swiss roll tray.
In a small bowl, add the milled linseed and sparkling water. Mix well and set aside for 10 minutes.
In a large bowl, using a mixer/hand mixer, cream (beat) the fat and sugar. Add the flaxseed paste and mix again.
Sieve in the flour and baking powder and add the plant based milk, orange zest and orange juice. Slowly beat until well combined.Mix on faster speed until the cake batter is light and creamy.
Spread the cake batter evenly onto the baking tray.
Bake the cake on the middle shelf for approx 15 mins. Leave the cake for 10-15 minutes before removing from the tray,leave to cool on a wire rack. Can be made in advance, cut into squares and frozen. Defrost before assembling the trifle.
Orange prep
Slice 1 of the oranges and remove the peel. Segment the other 4 and retain any juice that can be squeezed from the orange membrane that is left after the orange. segments are removed.
Egg free Custard
Into a pan add the plant based milk, cinnamon sticks, cloves, nutmeg, vanilla extract, vanilla beans (scrape vanilla beans out of pod) , sugar and a pinch of turmeric for colour.
Bring slowly up to the boil, then turn off the heat. Set aside. Can be kept in the in the fridge overnight to infuse spices.
When ready to assemble the trifle, make the custard, strain the spiced infused milk through a sieve into a saucepan (discard spices) and warm up over a low heat.
Pour a little of the warm milk into a small bowl and add the cornflour. Stir well until the cornflour has dissolved and the mixture is lump free.
Pour the mixture back into the saucepan with the rest of the milk and bring up to the boil stirring all the time.The custard should become thick and bubble,continue to stir and cook for a further few minutes. Remove from the heat and set aside to cool a little. You can place the pan in a bowl of cold water to help cool quicker. The custard should still be hot but not boiling when added to the trifle.
To assemble the trifle
In your chosen serving bowl add slices of orange around the bottom of the bowl,next cut the sponge cake cut into small squares and spread the top of each one generously with marmalade. Arrange these in the base (marmalade tops facing up) in an even layer, trimming any that don’t quite fit. Add the orange segments then drizzle over the orange juice and cointreau.
Cover with a layer of orange curd.
Next pour over the custard and put in the fridge to set for at least 60 minutes. Left overnight in the fridge is best.
Before serving: In a large bowl add the icing sugar and plant-based cream and whip. Add a layer of cream on top of the custard and decorate before serving.
