A Birthday Trifle

My birthday is coming up later this week. I have what I would call a love hate relationship with birthdays, I hate getting older but looove getting presents. This year I’m feeling a little neutral about it though. I guess compared to the stress/panic excitement of 30, 31 is just no big deal. Besides, one of my coworkers told me I look 27 the other day and I’m choosing to believe her.

Despite my neutral feelings, I will never pass up an opportunity for a treat. I still have a ton of sweets left over from Christmas so I decided to follow Sarah of The House Wife Diary‘s lead and create something out of them.

For Christmas I made Anna Olson’s Marzipan Cake. This cake was incredible, it was moist and tender with a lovely almond flavour. I replaced the lemon zest with orange, which went very well with the almond.  I decided to use the leftover cake to make myself a mini trifle. Then I started thinking about all the sugar I’ve been eating and thought maybe I should tone it down. Traditionally a trifle has layers of cake, fruit, custard, and cream. I replaced the custard and whipped cream with greek yogurt. I left the yogurt unsweetened as the cake and jam I used were both quite sweet. If that’s too tangy for you, try sweetening it with a little honey.

Marzipan Cake

  • 1 cup unsalted butter, room temperature
  • 1/2 cup sugar
  • 1 cup marzipan
  • 6 eggs
  • 2 teaspoons orange zest
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup all purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons icing sugar, sifted, for dusting
  1. Preheat the oven to 350. Grease an 8 inch round pan and line with parchment paper.
  2. In a large bowl, cream together the butter and sugar. Cut the marzipan into chunks and beat into the butter mixture one piece at a time until its completely incorporated.
  3. Add the eggs one at a time, mixing well after each addition. Mix in the zest and extracts.
  4. In separate bowl sift together the flour, baking powder and salt. Add to the marzipan mixture, beating until well incorporated.
  5. Pour batter into the prepared pan. Bake for 35 to 45 minutes.

Greek Yogurt Trifle

  • Leftover marzipan cake
  • Greek yogurt
  • Raspberry jam
  1. Layer the cake, jam and yogurt into a tall glass or bowl. Let chill until ready to serve.

Enjoy!