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Mason Jar Trifle1/8 sheet pan serves 2-3 mason jar trifles Vanessa Musi / Chef, Noble Baking, Austin, TX |
| For the Lemon Almond Cake: | |
| • | 1/2 tsp. The Perfect Purée Lemon Zest, thawed |
| • | 1/8 cup coconut oil, refined, melted (or sub for olive oil) |
| • | 137 g. almond flour |
| • | 1/2 tsp. baking soda |
| • | 1/2 tsp. Himalayan pink salt |
| • | 1 large egg |
| • | 1/4 cup maple syrup |
| • | 1/8 cup fresh lemon juice (or passion fruit) |
| Method for the Lemon Almond Cake: | |
| 1. | Preheat oven to 350°F. |
| 2. | Grease and line a 1/8 sheet pan with parchment paper. |
| 3. | In a large bowl with a whisk, beat eggs, vanilla, lemon zest, coconut oil, lemon juice and maple syrup. Add almond flour, salt, baking soda. Mix to combine. Don’t over mix. |
| 4. | Divide the batter into prepared pans. Pour batter into prepared pan. Bake until a toothpick comes out clean approx. 12 mins depending on your oven and size of pan. |
| 5. | Remove from oven, let cool. Cut round circles as needed to fit into the Mason Jars. |
| For the Coconut Whipped Cream: | |
| • | Chill 2 cans coconut cream over night |
| • | 1 tbsp. maple syrup |
| • | 1 pinch vanilla powder |
| • | Pinch of Jacobsen lemon salt |
| Method for the Coconut Whipped Cream: | |
| 1. | Whisk the thick part of the coconut cream in a bowl until thick or whip in a KitchenAid mixer (if too thick add some of the coconut water) fold in vanilla and maple syrup or you can use regular whipping cream. |
| For the Black Currant Passion Fruit Cream: | |
| • | 1/4 cup The Perfect Purée Passion Fruit Concentrate, thawed |
| • | 1/4 cup The Perfect Purée Black Currant Puree, thawed |
| • | 1/8 cup The Perfect Purée Coconut Puree, thawed |
| • | Pinch of Baobab (superfood powder available on Amazon) |
| • | Pinch of Maldon salt |
| • | 1/4 tsp. tapioca starch |
| • | Pinch of vanilla powder |
| • | 1 tbsp. maple syrup |
| Method for the Black Currant Passion Fruit Cream: | |
| 1. | Mix all ingredients and cook over medium heat, whisking until thick, remove and cool. |
| For the Lemon Cream (to be made 1 day ahead): | |
| • | 1 1/2 large eggs |
| • | 1 tsp. The Perfect Purée Lemon Zest or 1/4 cup The Perfect Purée Passion Fruit Concentrate, thawed |
| • | 1/8 cup maple syrup |
| • | 1/8 cup + 1 tbsp. coconut oil, refined such as Nutiva |
| • | Pinch of Baobab powder |
| Method for the Lemon Cream: | |
| 1. | In a medium pot: whisk all ingredients and cook over medium low heat until combined and thick. Don’t over cook or cook at a high temperature or eggs will curdle and cream will be grainy. Always handblend for best consistency. |
| To decorate: | |
| • | Purely Elizabeth Paleo granola |
| • | Fresh raspberries |
| Assembly: | |
| 1. | Layer: Cake, blackcurrant cream, lemon cream, cake, whipped cream into a Mason jar. Decorate with berries and paleo granola. |
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