Spring Trifle


The Pound Cake  (Makes 2 cakes)
1 pound (3 1/4 cups) + 2 tbs. all-purpose flour
1 tablespoon sea salt
2 sticks softened unsalted butter, plus more for pans
1/2 cup Lemon Fused Olive Oil
1/2 cup sour cream
2 cups sugar
1 teaspoon pure vanilla extract
9 large, room-temperature eggs
2 tablespoons sanding sugar 

For the Lemon Curd
3/4 cup freshly squeezed lemon juice
1 tablespoon lemon zest
2 teaspoons cornstarch
2 whole large eggs plus 2 large yolks
4 Tbs. of Butter Infused Olive Oil 
1 cup granulated sugar

Chantilly Cream
2 cups heavy whipping cream, chilled
1/3 cup granulated sugar
2 teaspoons good quality vanilla extract

Macerate (soak) the fresh berries in the peach white balsamic for 15 minutes before assembling the trifle.




Pound Cake:
Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine 3 1/4 cups flour and salt in a bowl. Cream butter, sour cream, and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium and add vanilla extract. Lightly beat eggs with the lemon extra virgin olive oil, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute, smooth tops. Before baking, sprinkle sanding sugar over each cake. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans and let cool completely on wire rack.
Lemon Curd:
Whisk together lemon zest, juice, sugar, cornstarch, eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil, for 2 minutes while whisking constantly. Remove from heat and whisk in the butter extra virgin olive oil until smooth.
In the bowl of a mixer, whip cold cream to light peaks. Add sugar and vanilla and mix until well incorporated.
Cut one pound cake loaf in to one inch cubes. Add 1/3 of the pound cake cubes to the bottom of your trifle dish.  Use a pastry brush to dab Peach White Balsamic on to the pound cake.  Next, layer with 1/2 cup of lemon curd. Arrange 1/3 of the berries decoratively along the perimeter of the trifle dish, covering the layer of lemon curd. Add 1/2 cup of the chilled Chantilly cream over the berries. Repeat these layer two more times ending with a layer of Chantilly cream on top. Allow the trifle to rest, covered and chilled, for three hours before serving Garnish with fresh berries and a mint sprig. Serves 10 -12 generously







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