Chocolate Orange Trifle by Benjamina Ebuehi

For the dried orange slices, preheat the oven to 110°C,fan 90°C, gas ¼. Slice each orange into ½ cm-thick rounds. Pat the orange slices on kitchen paper to absorb some of the juice, then arrange the slices directly on the oven shelves. Cook for 3 hours, turning them over after the first hour. Remove from the oven and leave to cool.

For the sponge layer, preheat the oven to 180°C, fan 160°C, gas 4, and grease and line a 20cm square cake tin with baking paper.

Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, a little at a time with a tablespoon of flour, then fold in the remaining flour and cocoa powder using a large metal spoon. Spoon the cake mixture into the prepared tin and level the top with the back of a spoon.

Bake in the preheated oven for 20 minutes, until the sponge is well risen and firm to the touch. Insert askewer into the centre of the cake; it should come out clean if cooked. Allow the cake to cool for 10 minutes in the tin, then turn out onto a cooling rack.

To assemble the trifle, put the fresh orange segments in a bowl and soak in 2 tablespoons of fresh orange juice. Cut the sponge into small squares, place in the base of a deep glass trifle dish and pour the remaining fresh orange juice evenly over the sponge to soak fully.

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