Peaches and Cream Trifle

Peaches and Cream Trifle


This trifle left us s-PEACH-less
  • Cake:
  • 2 cups butter, softened
  • 2 cups granulated sugar
  • 8 eggs
  • 2 tsp vanilla
  • 4 cups plain flour
  • 2 tsp baking powder
  • 1 tsp salt

  • 6-8peaches, pitted, and sliced
  • 2 tbsp spiced rum
  • 1 tbsp brown sugar
  • Raspberries

  • 2 cups whipping cream
  • 2 tbsp icing sugar
  • 1 tsp vanilla
  1. Preheat oven to 180ºC. Grease, line and flour 2 square cake tins
  2. Whisk the butter and sugar together until lightened in colour. Add 4 eggs at a time and whisk until combined well. Add in the vanilla.
  3. Sift in the flour, baking powder and salt.
  4. Divide mixture into two square prepared tins. Smooth the top. Bake for 45 minutes until a toothpick comes out clean.
  5. Meanwhile, mix the peaches with rum and brown sugar, let sit in the fridge to release the juices, stirring every so often.
  6. In a separate bowl, whisk together whipping cream, icing sugar and vanilla until stiff peaks form.
  7. Cut the cake into 1 ½” squares. Layer a trifle dish with cake, whipped cream, peaches, raspberries and repeat. Finish with a layer of peaches and raspberries with piped with cream.
  8. Chill for 30 minutes.
  9. Enjoy!