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–+ servings
Raspberry and almond trifle

Decadent Raspberry and Almond Trifle for Sweet Moments

A delightful Raspberry and Almond Trifle combining juicy raspberries with almond sponge cake, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 25 minutes
Chill Time 1 hour
Total Time 1 hour 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Almond Sponge Cake
  • 1 cup all-purpose flour Can substitute with gluten-free flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 3 large eggs
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract Can use almond extract for a nuttier flavor
  • ½ cup melted butter Olive oil can be a lighter substitute
  • ½ cup almond flour Can swap for other nut flours
For the Trifle Assembly
  • 2 cups fresh raspberries Can substitute with strawberries or blueberries
  • 2 cups vanilla custard Store-bought custard can save time
  • 1 cup whipped cream Opt for light whipped topping for lower calories
  • ¼ cup toasted almond slices Chopped pistachios or walnuts can be alternatives
  • ¼ cup fresh mint leaves Optional for garnish

Equipment

  • 8-inch round cake pan
  • Mixing Bowl
  • trifle bowl or serving glasses

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan with butter, then dust it with flour.
  2. In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
  3. In a separate bowl, beat the eggs and sugar until pale and fluffy. Add in the vanilla extract and melted butter, combining well.
  4. Gently fold in the dry ingredients along with the almond flour until just mixed. Pour into the prepared pan and bake for 20-25 minutes, until golden and a toothpick comes out clean.
  5. Allow the cake to cool completely, then cut it into small cubes.
  6. In a trifle bowl or individual glasses, layer cubed almond sponge cake, fresh raspberries, vanilla custard, and whipped cream. Repeat layers finishing with whipped cream.
  7. Sprinkle toasted almond slices and garnish with mint leaves. Chill in the refrigerator for at least one hour before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

For a different flavor twist, substitute fresh raspberries with strawberries or blueberries. Ensure to chill the trifle for at least an hour for the best flavor melding.

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