Recipe

Strawberry, rhubarb and lemon curd trifle

I use the term trifle lightly! Rather than the traditional sponge base, I've used a Pineapple and Coconut Torte inspired by a great friend of mine, chef Philip Johnson. Nothing screams summer more than ripe strawberries and if you can track any down from Scott’s Strawberry Farm in Hawke’s Bay, they’re off the dial! - Al Brown

Nov 23, 2015 11:48pm
  • 40 mins preparation
  • 1 hr 20 mins cooking
  • Serves 6
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Ingredients

Pineapple and coconut torte
  • 330 gram finely diced fresh pineapple
  • 45 gram caster sugar
  • 250 gram unsalted butter
  • 250 gram caster sugar
  • 6 eggs (2 whole and 4 separated)
  • 200 gram ground almonds (skinless)
  • 50 gram desiccated coconut
  • 5 gram baking powder*
Lemon curd
  • 220 gram egg yolks (about 12)
  • 180 millilitre lemon juice
  • 100 millilitre cream
  • 140 gram caster sugar
  • 40 gram unsalted butter, cubed
Stewed rhubarb
  • 500 gram rhubarb
  • 1/2 cup caster sugar
  • 1 cinnamon stick
  • 2 star anise
To assemble
  • 2 punnet strawberries, thinly sliced
  • 4 cup whipped cream
  • fine zest 1 lemon

Method

Pineapple and coconut torte
  • 1
    Preheat oven to 200°C. Grease and line a rectangular baking tin approximately 30cm x 24cm.
  • 2
    Place pineapple and sugar in a non-stick pan over a low heat.
  • 3
    Cook for 10 minutes, stirring occasionally, until the pineapple has softened and begun to colour slightly.
  • 4
    Transfer to a food processor and blitz to a purée. Set aside.
  • 5
    In a cake mixer with a paddle attachment, cream the butter and sugar together until light and fluffy (about 8-10 minutes).
  • 6
    With the motor running, add the two whole eggs, one at a time, waiting for each one to become incorporated into the batter. Now add the yolks, one at a time, until incorporated.
  • 7
    In a bowl, mix the ground almonds, coconut and baking powder together. Add to the cake batter, alternating with the pineapple purée, until combined.
  • 8
    In a separate bowl, whisk the egg whites to soft peaks and then gently fold through the cake batter, taking care not to knock out the air.
  • 9
    Scoop mixture into baking tin and bake for 10 minutes, then turn down the heat to 160°C and bake for a further 35-40 minutes until golden and the cake feels firm in the centre.
  • 10
    Remove and cool to room temperature. Store in an airtight container until required.
Lemon curd
  • 11
    To make the lemon curd, add the yolks, lemon juice, cream and sugar to a saucepan.
  • 12
    Whisk together then place on medium heat. Continue to whisk until the curd thickens and the sugar has dissolved.
  • 13
    Once thick, remove from heat and beat in the cubes of butter until incorporated. Pass through a fine sieve to remove any lumps. Refrigerate until required.
Stewed rhubarb
  • 14
    For the rhubarb, preheat oven to 180°C. Roughly chop rhubarb into small pieces, place in a mixing bowl and mix in the sugar and spices.
  • 15
    Transfer to a high-sided oven tray, cover with tinfoil and cook in oven for 20 minutes until tender and falling apart when stirred. Remove from oven and cool, then refrigerate until required.
To assemble
  • 16
    To assemble trifle, break up torte into large pieces and fit into the bottom of your serving dish. Spoon a layer of stewed rhubarb (remove spices first) over the top, followed by a layer of sliced strawberries.
  • 17
    Spoon a layer of lemon curd over the fruit and smooth with the back of a spoon. Top with lashings of softly whipped cream and a sprinkle of lemon zest.

Notes

  • Check label if eating gluten free.

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