(cakes adapted from Judy Rosenberg’s The Rosie’s Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book/trifle adapted from Lee Bailey’s Country Desserts)

RASPBERRY ALMOND MINI CAKES:

• 3/4 c. all-purpose flour
• 1/2 tsp. baking powder
• Pinch of salt
• 7 oz. almond paste
• 1-1/2 tsp. finely grated almond zest
• 1/2 c. + 6 TB sugar
• 12 TB (1-1/2 sticks) unsalted butter, at room temperature + more for the muffin tins if you’re planning to live dangerously
  
• 1/2 tsp. vanilla extract
• 1/2 tsp. almond extract
• 4 large eggs, at room temperature
• Approx. 2 TB seedless raspberry jam

Preheat oven to 350° F with a rack in the center. Generously butter approximately 36 mini muffin cups or, if you aren’t making trifle with them, be sure to line the cups instead.

Sift flour, baking powder and salt together in a small bowl.

Combine almond paste and 1/2 cup of sugar in the bowl of a food processor. Process until lumps are gone and mixture is sandy. Add lemon zest and pulse a few times. Add butter pieces and process until creamy, then add extracts and process a bit more.

Beat eggs and remaining 6 tablespoons of sugar with an electric mixer for about 5 minutes until thick and pale.

Sift the flour mixture for a second time over the almond paste mixture in the food processor. Pour in egg mixture and incorporate in no more than 30 quick pulses, stopping near the end to scrape the sides of the bowl. Be careful not to overmix.

Place about a teaspoon of batter in each muffin cup. Add about 1/8 teaspoon of jam in the center of each, then top with another teaspoon or so of batter.

Bake for about 21-22 minutes until cakes are risen and set.  Let cool on a rack, then remove from tins with a table knife. They may stick and/or break apart. It really doesn’t matter for purposes of the trifle.

If you made the recipe properly and want real cupcakes, glaze with a mixture of 1/2 cup + 2 tablespoons confectioners’ sugar, 1 teaspoon almond extract and 1 tablespoon of hot water.  Top the cupcakes with a toasted almond or a fresh raspberry.

TRIFLE:

• Unglazed cakes above or a day-old pound cake cut into thick slices
• 3/4 c. seedless raspberry jam
• 1/4 c. slivered almonds, lightly toasted and cooled
• 1/2 c. unsweetened coconut chips, lightly toasted and cooled
• 1 package fresh raspberries
• 1/2 c. dry sherry
• 1/4 c. + 2 TB brandy
• 1 tsp cornstarch
• 3 TB sugar
• 2 c. half and half
• 5 egg yolks
• 1-1/2 tsp. vanilla extract
• 2 c. heavy cream, whipped
• Additional slivered almonds and coconut for garnish

Cover bottom of a trifle bowl or other large glass bowl with cake pieces. Spread about 1/3 of the jam over. Top with some almonds, coconut and raspberries. Sprinkle generously with about 1/3 of the sherry and brandy. Set aside.

Mix cornstarch and sugar together in a small bowl. Beat egg yolks together in a larger bowl. 

In a heavy saucepan, heat the half and half until it just comes to a boil. Remove from heat.

Whisk the cornstarch/sugar mixture into the egg yolks. Gradually add some of the hot mixture to the egg yolk mixture to warm it. Place the saucepan back on the stove over low heat and add the warmed egg yolk mixture, stirring constantly with a wooden spoon or a whisk. Continue to cook, stirring, until the custard becomes stiff and smooth. Do not let the custard boil or it will curdle. Remove from heat and add vanilla.

Let custard cool for a while, then pour about 1/3 of it over the cake in the bowl. Make 2 more layers of cake, jam, etc. as before, ending with a custard layer. Refrigerate for a while to firm up, then top with whipped cream. Cover and chill for several hours.

Just before serving, garnish with more almonds and coconut.

NOTE: This was halved for our tea party and served in an old compote dish, making two rather than three layers of cake.