SPICED HONEY CAKE TRIFLE
By Zandeleen Thygesen @ zandilions
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
ESSENTIAL RECIPES- DESSERTS
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: 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.
PEPPERMINT CRISP LAMINGTON WREATH
By Zandeleen Thygesen @ zandilions
Serves: 6 – 8
INGREDIENTS
• 1 store-bought vanilla sponge cake(± 600 g), cut into cubes
• 2 cups icing sugar
• ¼ cup cocoa powder
• 30g butter
• ½ cup boiling water( plus a little extra if needed)
• 100g coconut biscuits, finely crushed
• 2 Peppermint Crisp bars, finely chopped
• ½ tin( 190g) caramel treat
• 100ml whipped cream
METHOD
1. Sift together the icing sugar and cocoa powder in a bowl. Add the butter and boiling water, then whisk until smooth. The mixture should be slightly runny but coat the back of a spoon.
2. In a separate shallow dish, combine the crushed coconut biscuits and chopped Peppermint Crisp.
3. Using a fork, dip each cube of vanilla cake into the chocolate mixture, letting the excess drip off. Roll immediately in the biscuit and Peppermint Crisp mixture.
4. Place coated cubes on a tray and refrigerate for ± 15 minutes to firm up.
5. Place a bowl in the centre of a round wooden board. Stack the lamington pieces in a circle around it to form a wreath.
6. Mix the caramel treat and whipped cream together, then spoon / pipe into the gaps between the lamingtons. Garnish with extra Peppermint Crisp if desired.
88 | Summer 2025 / 26 • essentialflavours. co. za