SPICED HONEY CAKE TRIFLE

INGREDIENTS

For the honey cake:

• 250g sugar
• 4 large eggs, separated
• 250g honey
• 100g brown butter, melted
• ½ teaspoon ground cloves
• ½ teaspoon ground ginger
• ½ teaspoon freshly ground black pepper
• 250g cake flour
• 1 teaspoon baking powder
• pinch of salt

For the trifle layers:

• 2 packets orange jelly
• 2 packets instant chocolate pudding
• ± 500ml whipped cream (reserve a little for topping)
• finely grated orange zest, to decorate
• orange candy floss or spun sugar for garnish (optional)

METHOD

1. Preheat the oven to 150°C and grease and line two round cake tins.
2. In a large bowl, whisk the egg yolks and sugar until pale and creamy.
3. Add the honey, melted brown butter, and spices; mix until smooth.
4. In a separate bowl, sift together the flour, baking powder, and salt, then fold into the wet mixture.
5. In a clean bowl, whisk the egg whites to soft peaks and gently fold them into the batter.
6. Divide the mixture between the tins and bake for about 50 minutes, or until a skewer comes out clean.
7. Leave to cool completely before assembling.
8. Prepare the orange jelly according to packet instructions and pour into the base of a large trifle dish.
9. Refrigerate until completely set.
10. Slice the honey cake into layers or cubes.
11. Prepare the instant chocolate pudding according to packet instructions.
12. Layer a layer of cake over the jelly, then a layer of chocolate pudding and a layer of whipped cream. Repeat the layers until the dish is filled, ending with a layer of chocolate pudding on top.
13. Decorate with orange zest curls and, if desired, a nest of orange candy floss for a playful festive touch.
14. Refrigerate until ready to serve.

Chef Tips:

• The spiced honey cake can be baked a day in advance; it tastes even better after resting overnight.
• Add a splash of orange liqueur or strong coffee to the cake layers before assembling for extra depth.
• For a more rustic look, sprinkle chocolate shavings and candied orange peel between layers.