Have your gin and eat it, too, with this delightful take on the classic trifle. Our favourite Gin Baker is back with a super easy, extra boozy and incredibly delicious recipe that is sure to be a hit with friends and family alike. Dust off those mixing bowls and hit the kitchen, because it's time to whip up this Poetic License-inspired Spiced Ginger, Cranberry and Orange Trifle!
Spiced Ginger, Cranberry and Orange Trifle
Upon receiving this month’s Craft Gin Club box, I was delighted to find the special edition bottle of Poetic Licence’s Spiced Cranberry and Orange Gin. For many this might conjure up visions of Christmas turkey, but actually this is a flavour combination that shouldn’t just be reserved for the festive season. Cranberries are at their best at the beginning of autumn and now is the perfect time to start adding these ruby red jewels to your bakes.
One of my favourite things to do with cranberries is to add them to a trifle. Although such a simple dessert, you can be as creative as you like with the flavours. This classic can be enjoyed all year round and made to fit the seasons by adding the seasonal fruits available. With huge portions, a generous cake-to-cream ratio, and a visually stunning finish, what’s not to love?
For those of you that don’t think you can bake, this really is one of the simplest recipes and is definitely worth keeping in your back pocket. The cake and cranberry compote can be made in advance so when it comes to actually layering up your trifle, there really isn’t that much too it. When you are ready to serve, the final component can be whipped up in a moment’s notice and the end result is a real showstopper. This really is the “lazy” bakers best friend.
With layers of moist spiced ginger cake soaked in gin, a tart cranberry-orange compote infused with gin and a delicious orange whipped cream spiked with gin, there’s no escaping the booziness of this bake. The addition of Poetic License’s spiced gin to this recipe just gives enough heat to help keep you warm during those chilly autumn nights.
Top tip: If you find that your local supermarket isn’t yet stocking fresh cranberries, you can always use frozen cranberries. Just make sure they have completely defrosted before making your compote and decorating your trifle. Also, if you don’t fancy making your own cake, you can always just use a shop bought ginger sponge and drizzle with the gin syrup.
For the Spiced Ginger Cake:
200g of Self-Raising Flour
200g of Caster Sugar
3 tsp of Ground Ginger
1 tsp of Bicarbonate of Soda
55g of Butter, plus extra for greasing
1 Free-Range Egg, beaten
4 tbsp of Golden Syrup
200 ml of Hot Water
For the Gin Syrup:
50 ml of Poetic Gin
50g of Caster Sugar
For the Cranberry and Orange Compote:
300g of Fresh or Frozen Cranberries, defrosted
225g of Caster Sugar
200 ml of Orange Juice
50 ml of Gin
1 tbsp of Orange Zest
For the Whipped Cream Filling:
900 ml of Double Cream
6 tbsp of Orange Zest
220g of Caster Sugar
60 ml of Gin
100g of Fresh of Frozen Cranberries defrosted
Zest of 1 Orange Grated
1) Preheat the oven to 180C. Grease and line a 28cmx18cm baking tin with greaseproof paper.
2) In a bowl, combine the sifted flour, sugar, ginger and bicarbonate of soda. Using your fingers, rub the butter in until the mixture resembles breadcrumbs. Add the beaten egg, syrup and hot water and mix with a wooden spoon until well combined.
3) Pour the mixture into the prepared tin and bake in the middle of the oven for 40 minutes, or until golden brown on top and springy to the touch. Remove from the oven a poke holes into the top of the cake. Leave to cool in the tin whilst you make the gin syrup.
4) Add the sugar and gin to a small saucepan and heat over a medium heat. Stir until the sugar has dissolved and then bring bring to a boil. Boil for 1 minute and then remove the syrup from the heat. Pour over the warm cake and leave to cool completely.
5) Whilst your cake is cooling, make you compote by combining the cranberries, orange juice, orange zest, gin and sugar to a saucepan. Cook on a medium high heat and bring to a boil, stirring occasionally. Reduce the heat and allow your compote to simmer for about 10-15 minutes or until the cranberries pop. Remove from the heat and leave to cool completely.
6) When you are ready to construct your trifle, add your double cream, sugar, orange zest and gin to a bowl. As my bowl wasn’t big enough, I made my whipped cream mixture in 3 batches. Beat the mixture with an electric whisk until stiff.
7) When the cake and compote is cooled, begin the first layer of your trifle by cutting 1/3 of the cake into small squares and placing on the bottom of the trifle bowl. Spoon 1/3 of the cooled cranberry filling over the cake. Next spoon 1/3 of the whipping cream over the cranberry filling. Repeat this 2 more times and then top the trifle with the remaining cranberries and orange zest.
And there you have it, a super simple boozy showstopper that is guaranteed to impress any time of the year.