大象传媒

250g butter

250g caster sugar

75g ground almonds

100g plain flour

4 large eggs, beaten

Grated zest and juice of 1 orange

100g Bracken Hill, or other good quality, mincemeat

1 tsp ground ginger

4 tbsp Bracken Hill ginger and lime curd

2tbsp Marsala or dry sherry

400ml ready-made custard

300ml double cream

20 physalis (Cape gooseberries)

Zest of 1 lime

2 tbsp pistachios, chopped

1. Preheat the oven to 180C/Gas 4. Line the base of a 23cm cake tin with greaseproof

paper of baking parchment. Beat the butter and sugar in a food processor until pale

and fluffy. In another bowl, mix the almonds and flour together and set aside.

2. Add the eggs to the butter and sugar, a bit at a time, with the beater on slow. Turn

the machine off and add the zest and a third of the almonds and flour mixture, then

turn the mixer back on slow until the ingredients are incorporated. Turn the machine

off, then add the next third of the almond flour mixture, then the third, switching the

mixer off each time. This prevents ending up with a heavy cake.

3. With the mixer on slow, mix in the orange juice, mincemeat and ground ginger.

Transfer the mixture to the cake tin and bake for 35 minutes. Turn out onto sugared

greaseproof paper and allow to cool.

4. Break the sponge into pieces and put in the bottom of a serving dish. Sprinkle with

the Marsala or dry sherry, then pour over the custard, cover and chill until set. Spread

the ginger and lime curd over the custard and chill for a further hour. Whip the cream

to soft peaks, spoon on top of the trifle, then decorate with the lime zest, the physalis

and the pistachios.