BAKEWELL TRIFLE

We love a trifle and a Bakewell tart, so here we’ve created a marriage of the two – the most beautiful trifle you will ever taste.

Serves 6 For the sponge

25g (1oz) selfraising flour

1tsp baking powder 85g (3oz) ground almonds

A pinch of salt 110g (4oz) butter, softened

110g (4oz) caster sugar

A few drops of almond extract (optional)

2 eggs, beaten 1-2tbsp milk

For the custard

250ml (9fl oz) milk 250ml (9fl oz) double cream

50g (1¾oz) ground almonds (optional)

1 vanilla pod, split

A few drops of almond extract

5 egg yolks

75g (2¾oz) caster sugar 2tsp cornflour

To assemble

2tbsp raspberry jam

100g (3½oz) amaretti biscuits 100ml (3½fl oz) Oloroso sherry or almond liqueur 200g (7oz) raspberries

500g (1lb 2oz) double cream 30g (1oz) flaked almonds, toasted

Preheat the oven to 200°C/ fan 180°C/gas 6 and line a 20cm round cake tin with baking parchment.

Mix the flour and baking powder with the ground almonds and salt. Cream the butter and sugar with the almond extract, if using, until pale and fluffy. Add the eggs and flour mixture with enough milk to make a dropping consistency. Scrape into the tin and bake for 25-30 minutes until golden and springy but firm to the touch. Leave for a few minutes before transferring to a rack.

To make the custard, put the milk, cream and ground almonds, if using, into a pan with the vanilla pod and almond extract. Bring to just below boiling, then remove from the heat. Put the yolks, sugar and cornflour into a bowl. Whisk until very pale and the consistency of stiff foam.

Remove the vanilla pod, then pour the milk onto the egg mixture, whisking until combined. Pour back into the pan. Cook, stirring, until the custard thickens. Whisk until smooth, then transfer to a jug. Cover with oiled clingfilm. Cool, then chill in the fridge.

Cut the cake in half horizontally and sandwich with the jam. Cut into chunks and arrange over the base of a trifle bowl. Top with the amaretti, then pour the sherry over. Add the raspberries in a single layer, then pour the custard over. Whip the cream until it forms soft peaks, then smooth it over the custard. Sprinkle with the almonds and chill for at least an hour before serving.