Cara’s Olive Oil Pound Cake Trifle with Raspberries
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1/2 recipe Orange-Olive Oil Pound Cake
1/3 cup apricot jam
1 1/2 cups frozen raspberries
3 tablespoons sugar
juice from 1 large orange
1 1/3 cup whipping cream
3 tablespoons confectioners sugar
1 teaspoon vanilla extract
1/4 cup toasted almond slices for garnish (optional)
1 pint fresh raspberries for garnish (optional)
Cut the pound cake into 1/2-inch thick slices. Thinly cover one side of each slice with the jam. Set aside.
To make the raspberry compote: combine the raspberries with the sugar and the orange juice. Bring to a simmer over medium-low heat and cook, stirring nearly constantly, for about 10 minutes, until the raspberries have slightly melted and the liquid they produced has reduced by half. Turn off the heat, scrape into a bowl, and set aside.