Low Carb Cherry Trifle

RatingDifficultyIntermediate
Prep Time1 hrCook Time1 hrTotal Time2 hrs
 2 oranges (300g)
 8 soft pitted dates
 4 tbsp olive oil
 4 eggs
 300 g almond meal (ground almonds)
 1 ½ tsp baking powder
 400 ml whipping cream
 400 g pitted morello cherries
 whole fresh cranberries or cherries to garnish
1

Preheat the oven to fan forced 170°C/190°C/375°F/Gas mark 5. Line a 22-24cm cake tin.

2

Wash your oranges and prick them all over with the tip of a knife. Microwave in a covered bowl for 10 minutes. Allow to cool.

3

Chop and deseed oranges - place in a food processor with the chopped dates, olive oil and eggs - blitz until well combined. Add the almond meal, baking powder and blend into a batter.

4

Pour into the lined cake tin and spread mix evenly. Bake for 35-40 minutes, until golden and firm to the touch. Set aside to cool.

5

Whip your cream into firm peaks and cut your cake into 1cm (⅓ inch) slices.
Layer your trifle - start with the cake, pressing firmly to the side of the dish (to create clean layers), add a layer of cherries, scoop on a layer of whipped cream - then repeat to fill your trifle dish finishing with a cream layer.

6

Be generous with the top most cream layer - top with whole fresh cherries or cranberries to really wow your guests. Serve immediately.

Tips: 

  • Store leftovers in an airtight container in the refrigerator for up to 3 days. 
  • Premake your cake the day before to save time. 
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Ingredients

 2 oranges (300g)
 8 soft pitted dates
 4 tbsp olive oil
 4 eggs
 300 g almond meal (ground almonds)
 1 ½ tsp baking powder
 400 ml whipping cream
 400 g pitted morello cherries
 whole fresh cranberries or cherries to garnish

Directions

1

Preheat the oven to fan forced 170°C/190°C/375°F/Gas mark 5. Line a 22-24cm cake tin.

2

Wash your oranges and prick them all over with the tip of a knife. Microwave in a covered bowl for 10 minutes. Allow to cool.

3

Chop and deseed oranges - place in a food processor with the chopped dates, olive oil and eggs - blitz until well combined. Add the almond meal, baking powder and blend into a batter.

4

Pour into the lined cake tin and spread mix evenly. Bake for 35-40 minutes, until golden and firm to the touch. Set aside to cool.

5

Whip your cream into firm peaks and cut your cake into 1cm (⅓ inch) slices.
Layer your trifle - start with the cake, pressing firmly to the side of the dish (to create clean layers), add a layer of cherries, scoop on a layer of whipped cream - then repeat to fill your trifle dish finishing with a cream layer.

6

Be generous with the top most cream layer - top with whole fresh cherries or cranberries to really wow your guests. Serve immediately.

Low Carb Cherry Trifle
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