Yep, it’s time again for the Sweet Adventures Blog Hop, and once again I’m back with something slightly outside the norm – shocker. The theme this month is ‘Layer upon Layer‘ and I thought long and hard about what I wanted to do. At the beginning I had intended to make a dessert with lots and lots of layers like a baklava – or something else equally flaky and sticky – but I couldn’t bring myself do it.
You see, I’m a bit rich-fooded and sugared out right now. It started with March into Merivale, continued in Bowral and then wrapped up at Taste, landing firmly on my waistline in the process. We won’t even talk about the growing collection of sweets from various outings and posts that are talking dirty to me from the freezer.
So combine this quandary with a far too-big stash of elusive purple carrots in my fridge and the wheels started turning. Purple Carrot Cake it would be… but how to layer it? A layer cake was far to ‘normal’, well unless it is a cake with 14 layers… but maybe I’ll save that for another time. The only option in my mind was a Trifle… but I don’t like trifle…
I should clarify. I don’t like the only trifle I’ve ever eaten. It had cake from the grocery store and fruit from a can and if my memory serves me correctly, lime jelly. It was not a positive experience. So I was off to create a trifle that I would enjoy.
Layer one – the cake: Purple carrots, whole wheat flour, pineapple and a touch of honey.
Layer two – the jelly: Sparkling apple. Just sparkling apple. No extra sugar, no funky colours, no sickly sweetness.
Layer three, four, five and six – fruit, juice, custard, and cream: Diced Apple Compote and cooking liquid, Milk and Honey Vanilla Pudding, Whipped Coconut Cream.
Layered, photographed and eaten. Oh yeah, that works.
Purple Carrot Cake and Apple Jelly Trifle
1 batch Purple Carrot Cake [See below]
1 batch Sparkling Apple Jelly [See below]
1 batch Milk and Honey Vanilla Pudding [Coming soon]
Diced Apple Compote and cooking juices [See below]
Brandy – if you so wish
Whipped Coconut Cream
Dice cake and jelly. Arrange cake in base of a large dish or individual glasses > drizzle over cooking juices and brandy > layer apple pieces > jelly > pudding/custard.
Repeat layers as necessary dependent on height of serving dish, finishing with a topping of the whipped coconut creme.
Allow to sit for flavours to meld… or just dig in.
Purple Carrot Cake
2 c coarsely grated purple carrots*
1/2 c crushed pineapple in juice, drained well
2 1/2 c organic whole wheat flour plus extra for pans
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 1/2 tsp each cinnamon and ginger
1/2 tsp each cloves and nutmeg
1/2 c honey or apple juice concentrate
1/2 neutral oil*
1/2 c pineapple juice drained from fruit*
2 tsp vanilla
Preheat oven to 180 C [350 F]. Coat two 8 inch [20 cm] round or square cake tins with oil spray, line bases with baking [parchment] paper and dust sides with a bit of flour.
Sift dry ingredients into a medium bowl.
In a large bowl, beat eggs with a whisk for 1 minute. Add oil and honey and whisk for a further 30 seconds. Add vanilla, juice, carrots and pineapple, whisk to combine.
Gently fold dry ingredients into wet with a rubber spatula until just mixed. Divide evenly across prepared pans. Smooth surfaces.
Bake in preheated oven for 30 minutes until a toothpick inserted into the centre comes out clean. Cool in pans 10 minutes. Run a knife around the edge, turn out, remove paper from base and cool on wire rack.
Chop up for trifle. Alternatively, eat plain or stack and frost with a regular Cream Cheese or White Choc Cream Cheese Icing.
Makes a two-layer cake. Halve recipe for a single layer.
- Yes, of course you can use plain old orange carrots. The cake will still be lovely. But not purple, obviously.
- I use grapeseed oil
- Make sure you use crushed pineapple in natural juice instead of syrup. To drain, place in a sieve and squeeze as much liquid out as possible, reserving to use in the recipe.
Sparkling Apple Jelly
375 ml [1 can, 1 1/2 c] sparkling apple juice – no sugar added
125 ml [1/2 c] boiling water
1 Tbsp gelatine*
In a medium bowl, sprinkle gelatine over 3 Tbsp of the apple juice and set aside to soften for 2-3 minutes.
Pour in boiling water and stir until gelatine is completely disolved. Stir in remaining apple juice.
Refrigerate at least 4 hours or overnight.
To use in Trifle, chop roughly and layer with other ingredients. Or just eat with a spoon.
- You could use gelatine leaves, simply substitute an appropriate quantity to set 500 mls of liquid.
- To make this vegetarian, you could use agar-agar, simply substitute an appropriate quantity to set 500 mls of liquid.
- In the absence of sparkling apple juice you can use plain, clear, no sugar added apple juice or sparkling white grape.
Diced Apple Compote
84th original recipe here
2 large or 3 medium organic apples
dash tsp cinnamon
pinch sea salt
1/2 cup water
Roughly dice apples. Add all ingredients to a medium saucepan and simmer 15 minutes, shaking pan occasionally.
Remove from heat and place apples into one bowl and cooking juices into another. Cool.
To use in trifle add a splash of Brandy to the juice and spoon over cake layer. Use apples as fruit layer.
This post is part of the Sweet Adventures Blog Hop, March ‘Layer upon Layer’ Adventure hosted by Capers of the Kitchen Crusader. Check out all the other wonderful desserts that have been linked-up below!