Saffron-Ginger Trifle w/ Homemade Orange Marmalade

The saffron elevates the pastry cream, the orange marmalade is an unexpected citrus burst, and the ginger cake is a definite reminder of winter holidays! Ideal for festive gatherings or indulgent occasions, this trifle is as stunning as it is delicious.

Note: If you’re in a hurry and don’t have time to prepare the orange marmalade, you can always use a store-bought stuff. This will save you roughly one hour, though if you have the time I encourage you to test out this delicious orange marmelade recipe. Enjoy!

For the cake:

• 100 gr softened butter
• 250 gr sugar
• 1 egg
• 200 ml milk
• 2 tbsp molasses
• 2 tsp baking powder
• 1 tsp freshly grated ginger
• 1 tsp ground ginger
• 1 tsp cardamon powder
• ½ tsp cinnamon
• ¼ tsp ground nutmeg

For the diplomat cream:

• 300 ml milk
• 30 gr cornstarch
• 60 gr granulated sugar
• 3 egg yolks
• 30 gr butter
• 3-4 strings of saffron
• 500 ml heavy cream
• 1 tbsp powdered sugar

Assembly

• chopped pistachios (optional, for decor)

For the cake:

• Blend the butter and sugar until creamy. Add the egg, molasses and fresh ginger.
• In another bowl, sift together the flour, baking powder and spices. Alternate adding the flour mix and milk to the butter mixture.
• Place in traybake lined with parchment paper and bake at 180° C/ 356° F for 30 minutes or until a skewer comes out clean. Cool completely before assembling the trifle.

For the diplomat cream:

• Place the milk, vanilla and saffron springs in a saucepan and bring to a boil. In a bowl, whisk together the egg yolks, granulated sugar and cornstarch. Slowly pour the hot milk over the egg mixture while continuing to mix. This step is to temper the eggs.
• Pour the mixture back into the saucepan and continue mixing on low-medium heat until thickened. Then remove from the heat and cover the surface with cling film and let cool.
• Once cooled and just before assembling the trifle, whip the 2 cups of heavy cream and the powdered sugar to stiff peaks. Reserve half to decorated and fold the remaining half into the saffron pastry cream using a whisk. Place in the refrigerator for about 20 minutes.

For the orange marmalade:

• Wash the oranges. Peel the rinds of the oranges leaving off the white pith. Then using a sharp knife, remove the pith from the orange.
• Divide up the orange segments and squeeze out all the juice. Place the orange segments and the juice in a saucepan.
• Place the orange rinds in another saucepan, and top with just enough water to cover. Bring to a boil and let simmer for 5 minutes.
• Then discard the water replace it with fresh water. Do this 3 times. This is to get rid of the bitterness from the rind.
• Then add the rind to the orange segments and juice. Add the sugar and bring to a boil. Simmer for about 30-40 minutes on a medium heat.
• Then add to a blender and and mix until smooth. Depending on the size of the oranges you might have to double this recipe as you will need around 2 ½ cups (850 g) of marmalade to assemble the trifle.

Assembly:

• In a trifle bowl start by adding a layer of cake pieces, then add a layer of marmalade and then a layer of diplomat cream. Repeat, finishing with the diplomat cream.
• Decorate with the remaining whipped cream and a few chopped pistachios.

Notes

• If you don’t have a cast iron skillet you can use a round 22 cm (8 inch) cake tin. Melt the sugar and butter for the syrup in a skillet, pour it in the cake tin lined with parchment paper and arrange the apricots over the syrup. Place for 5 mins in a preheated oven to 180 degrees Celsius/ 356 degrees Fahrenheit. Remove from oven and continue with the recipe as directed above.
• If you do not have fresh thyme use ½ teaspoon of dry thyme