Carrot cake and sherry trifle

Carrot cake and sherry trifle

carrot cake and sherry trifle

Give your traditional Christmas trifle a makeover with this carrot cake and sherry version.

  • 1 hr 40 mins + setting
  • Serves 12
  • Intermediate

INGREDIENTS

  • 180ml sultanas
  • 80ml sherry

FOR THE SHERRY JELLY

  • 25ml granulated gelatine
  • 375ml red grape juice
  • 375ml sherry + extra

FOR THE CARROT CAKE

  • 432g tin crushed pineapple
  • 2 eggs
  • 250ml brown sugar
  • 125ml sunflower oil
  • 10ml vanilla essence
  • 250ml cake flour
  • 5ml bicarbonate of soda
  • pinch of salt

 

  • 5ml ground cinnamon
  • pinch of ground ginger
  • 100g pecan nuts, chopped
  • 250ml carrots, grated

FOR THE CREAM CHEESE MOUSSE

  • 230g tub cream cheese, softened
  • 250ml cream
  • 15ml vanilla essence
  • 125ml icing sugar
  • pinch of ground cinnamon

 

  • 250ml custard
  • 3 x 50g packets peanut brittle, crushed

 

METHOD

  1. Combine the sultanas and sherry. Drain the pineapple (from the carrot cake) and add 125ml of the juice to the sultanas. Set aside to soak for at least 2 hours.
  2. For the jelly, combine the gelatine and 125ml of the juice. Set aside for 5 minutes to bloom. Bring the remaining juice and sherry to a boil on medium.
  3. Remove juice mixture from heat and stir in the gelatine mixture until dissolved. Pour into the base of a 19cm glass trifle bowl. Refrigerate for 2 hours or until set.
  4. For the cake, preheat oven to 180°C. Line a 19cm round springform cake tin with baking paper. Beat together pineapple and eggs. Whisk in the sugar, oil and vanilla. Sift over the flour, bicarb, salt and spices, and fold in with the pecans and carrots. Spread evenly into the pan.
  5. Bake for about 1 hour or until a testing skewer comes out clean. Cool completely. Cut cake into two layers.
  6. For the mousse, slowly beat together the cream cheese, cream and vanilla until stiff peaks form. Stir in the icing sugar and cinnamon. Spoon into a piping bag fitted with a 1cm round nozzle.
  7. To assemble, place a cake layer on the set jelly and sprinkle with ½ the sultana mixture (including liquid). Pipe a ring of mousse around the side. Spoon in the custard.
  8. Top with the remaining cake layer, then sultana mixture and remaining mousse. Sprinkle over the brittle. Set in the fridge for at least 1 hour before serving.

Optional: use this brown sugar cookie recipe to make antlers

Click here to download the template for the antlers

Variation: For an alcohol-free version replace the sherry with red grape juice.

FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART

Magazine issue date: December, 2018


Joni van der Merwe

About Joni van der Merwe

Your Family’s Digital editor. Avid retweeter. When I’m not scrolling Instagram you’ll find me in my garden. Keen on DIY and I don’t believe there’s anything that can’t be fixed with some chalk paint.

Top