Lemon, Almond and Raspberry Trifle
A gluten-free lemon and almond sponge, drizzled with limoncello, cosseted by a thick blanket of raspberry curd and topped with a dreamy lemon custard and clouds of double cream. A crunch of toasted almonds and fresh raspberries are scattered to finish. Serves 10-12
Servings Prep Time
10-12people 30minutes
Cook Time Passive Time
2hours 8hours
Servings Prep Time
10-12people 30minutes
Cook Time Passive Time
2hours 8hours
For the almond sponge:
  • 160g caster sugar
  • zest of ½ lemon
  • 120g unsalted butterroom temperature
  • 3 eggs
  • 1teaspoon vanilla extract
  • 90g gluten-free plain flour
  • 90g ground almonds
  • ¾teaspoons baking powder
  • ¼teaspoon salt
  • 3tablespoons limoncello
For the raspberry curd:
  • 150g raspberries
  • 2tablespoons raspberry powderoptional – see notes
  • Juice of ½ lemon
  • 200g caster sugar
  • 55g unsalted butter
  • 3 eggslightly beaten
For the lemon custard:
  • 500ml double cream
  • 120g caster sugar
  • 100ml lemon juicefrom about 3 lemons
For the topping:
  • 300ml double cream
  • 20g flaked almonds
  • 75g raspberries
  • 20cm round trifle bowl
To make the almond sponge
  1. Pre-heat the oven to 160°C and line and grease a 7 inch square cake tin.
  2. Beat the sugars with the butter until light and fluffy.
  3. Add the eggs one at a time, mixing well between additions.
  4. Add the vanilla extract.
  5. In a separate bowl whisk together the flour, almonds, baking powder and salt then beat into the rest of the ingredients.
  6. Pour the cake batter into the tin and then place in the oven
  7. Bake for 30 minutes, then remove from the oven and cool on a wire rack for about four hours.
  8. Once cool, cut circles out of the sponge which are easier to assemble into the bottom of the trifle bowl. When your sponge is in place then spoon over the limoncello.
To make the raspberry curd
  1. Heat the raspberries in a medium saucepan with a small splash of water until the raspberries have completely softened. Strain, keeping the juice for the curd.
  2. In a medium saucepan combine the strained raspberry juice, raspberry powder, lemon juice, caster sugar and butter and whisk them together whilst bringing to a low boil.
  3. Remove from the heat then pour a splash of the raspberry into the beaten eggs and whisk well, pour a little bit more of the raspberry in and continue whisking, then continue pouring the raspberry liquid into the eggs in a slow stream until combined.
  4. Pour it all back into the saucepan and bring to a boil, still whisking all the time, then continue whisking for 5 minutes until the mixture thickens.
  5. Remove from the heat and strain so the curd is very smooth.
  6. Place the curd in the fridge for an hour to cool.
  7. Once the curd has cooled then spoon over the limoncello soaked sponge in an even layer.
To make the lemon custard
  1. Pour the double cream and the sugar into a medium saucepan and bring to a gentle boil, allowing to simmer for a couple of minutes.
  2. Remove the cream from the heat and stir in the lemon juice.
  3. Pour the lemon custard over the raspberry curd and place in the fridge, this time to rest overnight so the custard can set.
The final layer:
  1. Whip the double cream until thick then spoon over the top of the trifle. Decorate with toasted almonds and fresh raspberries.
Recipe Notes
  • The raspberry powder is completely optional. It does amp up the raspberry taste but the main reason for using is to improve the colour otherwise the curd can look a little grey.