Ingredients - Cake
2 1/4 cups flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ginger
1 teaspoon cardamom
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup apple sauce
1 cup vegetable oil
1 1/4 cup milk
2 teaspoons vanilla
2 teaspoons apple cider vinegar
Instructions - Cake
Whisk the dry ingredients together then add the wet ingredients and mix together. Pour into two greased 8inch tin and bake at 325F for 30 minutes or until a cake tester inserted into the center comes out clean.
When they're cool, turn out of their cake tins and cut the cakes in half.
Ingredients - Filling
1 (29oz) can alphonso mango puree
1 (400ml) can coconut cream
2 limes, zest and juice
Instructions - Filling
Mix together all the ingredients, and chill until ready to assemble
Ingredients - Assembly
2/3 cup Grandmarnier
1 punnet strawberries, chopped
1 can chopped pineapple, drained
1 can mandarin oranges, drained
Instructions - Assembly
In a trifle bowl layer the cake, grandmarnier, fruit and custard, then repeat until it's all been used up. I like to reserve a little bit of fruit and cake to top with the triffle with, crumbling the cake on top. This would also be delicious with some toasted coconut or toasted flakes almonds on top.
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