A simple cake and low sugar fruits make this low carb trifle feel truly decadent for any celebration. Using cherries from a jar means it can be made all year round or switch the cherries for your favourite seasonal low sugar fresh fruits.

What we love about this upgrade from a classic? This low carb trifle recipe is gluten free and made from almond flour to bolster protein and healthy fats. This is how we achieve less than 15% carbohydrates (and only 6g of sugar) per serve, rather than the usual 48% you’ll find in the store bought version.

Serves 12

Nutrition (per serving):

• Calories 373kcal
• Protein 8.5g
• Fibre 3.2g
• Carbs 12.3g
• Sugar 6.1g
• Fat 31.9g

Prep time: 1 hour
Cook time: 1 hour

Ingredients

• 2 oranges (300g)
• 8 soft pitted dates
• 4 tbsp olive oil
• 4 eggs
• 300g almond meal (ground almonds)
• 1.5 tsp baking powder
• 400ml whipping cream
• 400g pitted morello cherries
• whole fresh cranberries or cherries to garnish

Method

1. Preheat the oven to 190°C/375°F/170°C fan/Gas mark 5.
2. Line a 22-24cm cake tin.
3. Wash your oranges and prick them all over with the tip of a knife. Microwave in a covered bowl for 10 minutes. Allow to cool.
4. Chop and deseed the oranges and place in a food processor with the chopped dates, olive oil and eggs. Blitz until well combined. Add the almond meal, baking powder and blend into a batter.
5. Pour the batter into the lined cake tin and spread mix evenly.
6. Bake for 35-40 minutes, until golden and firm to the touch. Set aside to cool.
7. Whip your cream into firm peaks and cut your cake into 1cm (⅓ inch) slices.
8. Layer your trifle – start with the cake, pressing firmly to the side of the dish (to create clean layers), add a layer of cherries, scoop on a layer of whipped cream – then repeat to fill your trifle dish finishing with a cream layer.
9. Be generous with the top most cream layer – top with whole fresh cherries or cranberries to really wow your guests. Serve immediately.

Tips

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Premake your cake the day before to save time.