Take some leftover cake, add sherry, apples and blackberries, top with custard, whipped cream and walnuts - et voila!
Normally, a cake doesn’t last five minutes in my house, but every now again, for some reason or other – post-party, or after many recipe tests – we find ourselves with more cake than we fancy eating. Rather than let it go to waste, I’ve collected a few go-to recipes that will upcycle old cake into a dessert that’s even more special than its former glory.
My recipe of choice is a classic trifle with a seasonal twist, which will soften even the stalest of cakes. The old cake is drizzled with sherry (or whatever tipple you fancy or have available), before being topped with fruit, custard and cream, and left in the fridge to set. Sometimes, I make a less sweet version, using yoghurt, for breakfast the next day. Other ways to use up stale cake are to add it in chunks to a chocolatey refrigerator cake or to mash it with rum to make truffles.
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