Why keep all the trifle fun for summertime? This
winter version features roast pears layered with warm
cake and a brandy-spiked sabayon. The cake and pears can be made a
day ahead and warmed in the oven just before serving.
4egg yolks55 gm (¼ cup)caster sugar60 ml (½ cup)brandyFinely grated rind and juice of 1 orangePinch of ground cinnamonPinch of ground star aniseCoarsely chopped roasted almonds, to serveBrandy-roasted pears6firm but ripe pears, peeled, cored and quartered110 gmcaster sugar50 mlbrandyThinly peeled rind and juice of 1 orangePear cake200 gm (1⅓ cups)plain flour100 gmbrown sugar100 gmcaster sugar⅔ tspbicarbonate of soda½ tspground cinnamon140 gmbutter, diced, plus extra for greasing80 ml (⅓ cup)buttermilk1egg1 tspvanilla bean paste1pear, cored and thinly slicedBrandy, for brushing
For brandy-roasted pears, preheat oven to 180C. Stir pears with sugar, brandy, and orange rind and juice in a bowl to coat evenly. Spread in a roasting pan just large enough to hold pears in a single layer and roast on top rack of oven until tender and slightly caramelised (15-20 minutes).
For pear cake, butter a 20cm x 30cm cake tin or slice tray and line it with baking paper. Stir dry ingredients and a pinch of salt in a bowl to combine and make a well in the centre. Bring butter and 160 ml water to a simmer in a saucepan over medium heat, whisking until butter melts. Add to dry ingredients along with buttermilk, egg and vanilla, and whisk until smooth. Pour into prepared tin, smooth top, then scatter pear slices on top. Bake on middle rack of oven until golden brown and centre springs back when lightly pressed (20-25 minutes). While still warm, brush cake with brandy.
To make the sabayon, whisk yolks, caster sugar, brandy, orange rind and juice, and spices in a heatproof bowl over a saucepan of gently simmering water until thick and fluffy, and mixture holds a figure of eight (5-6 minutes). Transfer to an electric mixer and whisk until the bowl is warm to touch but not hot (4-5 minutes).
Cut or break cake into rough pieces and layer in serving bowls or glasses with roasted pears and pan juices and dollops of sabayon. Scatter with almonds and serve warm.