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Blackberry and Nectarine Trifle

Pairs with Lucienne Pinot Noir Hook Vineyard and Hahn Winery Selection Petite Sirah

Serves 8-10

INGREDIENTS - POUND CAKE

  • 1 stick butter - room temp
  • 1.5 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs - room temp
  • 1/2 cup buttermilk - room temp
  • 3/4 cup sugar
  • 2 T lemon zest
  • 1 T lemon juice
  • 1/4 cup sliced almonds toasted - optional garnish
  • 2 T sugar and 3 T fresh lemon juice - for brushing on cake out of oven

INGREDIENTS - BLACKBERRY AND NECTARINE FILLING

  • 3 cups of blackberries
  • 4-5 nectarines - pitted and sliced in 1/4-1/2 inch wedges 
  • 1 T lemon juice
  • 1/4 cup sugar
  • 1 T Framboise or Chambord
  • 1.5 cups whipping cream
  • 3 T powdered sugar
  • 1/2 tsp almond extract
  • 1 container Mascarpone

DIRECTIONS

Preheat oven to 325 degrees. Butter and flour loaf pan. Place flour into a bowl, add baking powder and salt, set aside. Add the lemon zest to the sugar in a bowl and stir well, set aside. With an electric mixer, cream butter until light and fluffy 3-5 minutes. Add the sugar/lemon to the butter and cream 2-3 minutes. Add eggs one at a time to butter mixture, then beat until light and fluffy, scraping down bowl as needed. Add flour and buttermilk alternating to the bowl and beat after each addition to incorporate. Pour into loaf pan, smooth top. Bake for 40-50 minutes or until a toothpick inserted into center comes out clean. Top will be dark golden brown. While the cake is baking heat the sugar and lemon juice over medium heat until sugar dissolves. Pour into a small bowl to cool.

In a medium bowl, add blackberries, nectarine wedges, lemon juice and sugar, toss well. Cut any large blackberries in half, set aside to macerate for 15-20 minutes. In a bowl, whip the cream to soft peaks, add powdered sugar and almond extract - whip to stiff peaks. Fold in the mascarpone with the whip cream using a spatula.

Cool cake for 10-15 minutes on a rack. Turn cake out onto a plate, brush with lemon syrup and cool completely. Slice into 1 inch pieces and then cut into cubes or tear apart in small pieces.

You are ready to make the trifle - you can do this in individual glasses or a large glass trifle dish. You begin by layering fruit, add a layer of pound cake and then cream mixture - repeat as many times as your ingredients allow or to desired look. Refrigerate 1-4 hours before serving. The longer you are able to refrigerate the better.

 

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