Instructions:
To Make the Cake:
- Preheat the oven to 350 degrees F. Spray an 8×8″ square baking pan with nonstick cooking spray, and line with a strip of parchment paper, hanging over two sides.
- In a medium bowl, combine the flour, baking powder, and salt. Whisk well.
- To a large mixing bowl, add the eggs, melted Kerrygold Unsalted butter, sugar, plain yogurt, vanilla extract, lemon zest, and lemon juice. Whisk well until thoroughly incorporated, about 1 minute.
- Add the dry ingredients to the wet ingredients, and use a rubber spatula or wooden spoon to gently mix until just combined and no streaks of flour remain.
- Pour the cake batter into the prepared baking pan, and use a spatula to smooth out the top into an even layer.
- Bake for 25-30 minutes, until lightly golden brown, and a cake tester comes out with moist crumbs. Allow to cool completely.
To Make the Chantilly Cream:
- In the bowl of a stand mixer, fitted with the whisk attachment, pour in the cold heavy cream, powdered sugar, vanilla and almond extract and orange zest.
- Whisk on medium speed for about 5-6 minutes until you have soft peaks.
To Assemble the Trifles:
- Cut the cake into small squares. Place a few pieces of cake in the bottoms of 5-6 dessert glasses or jars.
- Spoon on about 2 tablespoons of the Chantilly cream, followed by a teaspoon of jam. Then place a few berries on top, and repeat with one more layer of each. Finish the top with plenty of fresh berries.
- Serve immediately. Store any leftovers, covered in plastic wrap, in the refrigerator.
Recipe by Lion’s Bread