Peach and Orange Trifle

Servings
Ready In

Ingredients

  • For the sponge
  • 100 g unsalted butter, soft and cubed
  • 100 g golden caster sugar
  • 2 medium eggs
  • Zest of 1 large orange
  • 1 tbsp juice from the orange
  • 100 g self-raising flour, sieved
  • For the Trifle
  • 300 ml double cream
  • 1 tbsp orange extract
  • ½ tsp mixed spice, plus a little for dusting
  • 1 can peach halves, drained