1 orange pound cake (recipe follows)
1 jar of seedless raspberry jam
2 half-pints of fresh raspberries
Orange pastry cream (recipe follows)
1 c. cold heavy cream
2 T. sugar
1/2 t. vanilla extract
Cut the pund cake into slices and spread each slice on one side with raspberry jam. Set aside.
Place a layer of cake, jam side up, in the bottom of a trifle bowl or a 2.5-3 quart serving bowl, cutting the pieces to fit. Top with a layer of raspberries and orange cream. Repeat and then end with a third layer of cake, jam side down and then raspberries.
Whip the cream in with an electric mixer using the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until it forms stiff peaks. Put on top of trifle. Serve immediately or refrigerate.
ORANGE POUND CAKE
2 sticks unsalted butter, room temperature
2.5 cups sugar, divided
4 extra large eggs, room temperature
1/3 g. grated orange zest
3 c. all purpose flour
1/2 t. baking powder
1/2 t. baking soda
1 t. salt
3/4 c. orange juice, divided
3/4 c. buttermilk, room temperature
1 t. vanilla extract
Preheat to 350. Grease and flour to 8.5 x 4.5 x 2.5 loaf pans and line the bottoms with parchment paper
Cream the butter and 2 c. of the sugar with an electric mixer with the paddle for about 5 minutes or until light and fluffy. On medium speed, beat in eggs one at a time and the orange zest.
In a separate bowl, combine the flour, baking powder and soda, and salt. In another bowl, combine 1/4 c. of the orange juice, buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans and bake between 45 minutes and an hour, until a cake tester comes out clean.
Cook the remaining 1/2 c. of sugar with the 1/2 c. of orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 minutes. Remove them from the pans and put them on a cooling rack over a baking tray. Spoon the orange syrup over the cakes and allow the cakes to cool.
Enjoy one cake, and save the other for the trifle.
ORANGE PASTRY CREAM
1.5 c. milk
1 t. orange zest
5 extra large egg yolks, room temperature
1/2 c. sugar
2 T. cornstarch
1/2 c. sugar
1/2 t. Grand Marnier or Triple Sec
1 T. unsalted butter
1 T. heavy cream
Combine the milk and orange zest in a medium saucepan over medium and bring almost to a boil, then remove from heat.
Beat the egg yolks and sugar on medium-high speed in an electric mixer with the paddle until pale and thick, about 5 minutes. With the mixer on low, sprinkle on the cornstarch. Beat on medium-low until combined, scraping down the bowl with a rubber spatula.
With the mixer on low speed, pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, about 5 to 7 minutes. KEEP STIRRING! When it starts to look thick on the bottom of your stirring utensil keep going a little longer until the mixture itself is actually thicker.
Pour the mixture through a fine sieve into a bowl. Stir in the vanilla, Grand Marnier or Triple Sec, butter and heavy cream. Place plastic wrap directly on the custard to prevent a skin from forming and refrigerate until cold.
~Original recipe can be found here: http://www.foodnetwork.com/recipes/ina-garten/raspberry-orange-trifle-recipe/index.html