Prep Time

25 MINS

Cook Time

4 HOURS 20 MINS

Serves

8


Ingredients

Sponge

  • 50g hazelnuts, roasted and skinned 
  • 4 eggs, separated and at room temperature
  • 150g caster sugar
  • 1 pinch salt
  • 100g flour
  • 1/2 tsp baking powder
  • 25g butter, melted
  • 100g butter, melted, plus extra for greasing


Trifle

  • 1 x 850g can Black Doris plums, drained and halved
  • 200ml custard
  • 8 tbsp sweet sherry (or reserve some plum syrup)
  • 1L Kāpiti Gingernut ice cream

Method

  • Pre-heat the oven to 180°C.
  • Grease a 30cm x 20cm Swiss roll tin and line the bottom with baking paper.
  • Put the hazelnuts in a food processor and grind finely. Set aside.
  • In a bowl whisk together the eggs, sugar and salt until thick and pale.
  • Sift the flour and baking powder together over the mixture and gently fold in along with the ground hazelnuts. Fold in the butter.
  • Spoon into the prepared tin and bake for 15 minutes.
  • Rest in the tin for a few minutes before turning it out onto a wire rack.  

Trifle

  • Cut the sponge into squares and place at the bottom of serving glasses.
  • Douse each with a tablespoon of sherry (or the drained plum syrup).
  • Place three halves of plum on top of the sponge and top with a little custard.
  • At this point you can set these aside for a few hours in the fridge.
  • Just before serving top each with a scoop of Kāpiti Gingernut Ice Cream.
  • Garnish with freeze dried plum, crushed gingernuts or glace/crystallised ginger if desired.

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