|1||orange pound cake (recipe follows)|
|1||cup good raspberry jam|
|2||half-pints fresh raspberries|
|Orange cream (recipe follows)|
|1||cup cold heavy cream|
|½||tsp pure vanilla extract|
|Orange Pound Cake:|
|½||lbs (2 sticks) unsalted butter at room temperature|
|2½||cusp sugar, divided|
|4||extra-large eggs, at room temperature|
|⅓||cup grated orange zest (6 oranges)|
|3||cups all-purpose flour|
|½||tsp baking powder|
|½||tsp baking soda|
|1||tsp kosher salt|
|¾||cup freshly squeezed orange juice, divided|
|¾||cup buttermilk at room temperature|
|1||tsp pur vanilla extract|
|1||tsp grated orange zest (1 orange)|
|5||extra-large egg yolks, at room temperature|
|2||TBS sifted cornstarch|
|½||tsp pure vanilla extract|
|½||tsp Grand Marnier liqueur|
|1||TBS unsalted butter|
|1||TBS heavy cream|
1) Cut the pound cake into 9¾” slices and spread each slice on 1 side with ram, using all the jam. Set aside.
2) Place a layer of cake, jam side up, in the bottom of a 2½ to 3 quart glass serving bowl, cutting the pieces to fit. Top with a layer of raspberries and orange cream. Repeat the layers of cake, raspberries and orange cream, ending with a third layer of cake, jam side down and raspberries.
3) Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whil until it forms stiff peaks. Decorate the trifle with the whipped cream.
Orange Pound Cake:
1) Heat the oven to 350 degrees F. Grease and flour 2 (8½×4½×2½”) loaf pans. Line the bottoms with parchment paper.
2) Cream the butter and 2 cups of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 mins, or until light and fluffy. With the mixer on med speed, beat in the eggs, 1 at a time, and the orange zest.
3) In a large bowl, sift together the flour, baking powder, baking soda and salt. In another bowl, combine ¼ cup of the orange juice, the 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, smooth the tops and bak for 45 mins to 1 hour, until a cake tester comes out clean.
4) While the cakes bake, cook the remaining ½ cup of granulated sugar with the remaining ½ cup orange juice in a small saucepan over low heat until the sugar dissolves. When the cakes are done, let them cool for 10 mins. Take them out of the pans and place them on a baking rack set over a tray. Spook the orange syrup over the cakes and allow the cakes to cool completely.
1) Combine the milk and orange zest in a med stainless steel saucepan over med heat and bring almost to a boil. Remove from the heat.
2) Beat the egg yolks and sugar on med-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 mins. With the mixer on low speed, sprinkle on the cornstarch. Beat on med-low speed until combined, scraping dow the bowl with a rubber spatula.
3) With the mixer on low speed, slowly 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 mins. (Pay attention because it will thicken and then quickly become orange scrambled eggs!)
4) Immediately pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Grand Marnier, butter and heavy cream. Place plastic wrap directly on the custart and refrigerate until cold.