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Trifles have long been celebrated as a versatile dessert option that can effortlessly impress guests and satisfy sweet cravings. This layered treat, traditionally composed of sponge cake, custard, and fruit, offers an enticing visual appeal and a delightful combination of textures. Today, we’ll be introducing the Lightened Almond Pound Cake Trifle—a healthier twist on the classic trifle that doesn’t skimp on flavor or enjoyment.
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Lightened Almond Pound Cake Trifle

Discover the delightful Lightened Almond Pound Cake Trifle, a healthier take on the classic dessert that promises rich flavor without the guilt. Layers of moist almond pound cake, vibrant fresh berries, and light whipped topping create a stunning presentation that's perfect for any celebration. This recipe not only satisfies sweet cravings but also offers nutritional benefits, making it a smart choice for dessert lovers. Try it out today! #Dessert #Trifle #HealthyBaking #AlmondFlour #Berries #SweetTreats #GuiltFreeIndulgence

Ingredients

For the Almond Pound Cake:

1 cup almond flour

1 cup all-purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

3 large eggs

1 tsp vanilla extract

1/2 tsp almond extract

1/2 cup Greek yogurt (for a lighter texture)

1/4 cup milk (or almond milk)

For the Trifle Layers:

2 cups fresh berries (strawberries, blueberries, raspberries)

2 cups light whipped topping or whipped cream

2 tbsp honey or maple syrup (optional, for sweetness)

Mint leaves for garnish

Instructions

Prepare the Almond Pound Cake:

    - Preheat your oven to 350°F (175°C). Grease and flour a 9-inch loaf pan.

      - In a bowl, whisk together almond flour, all-purpose flour, baking powder, baking soda, and salt.

        - In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

          - Add the eggs, one at a time, mixing well after each addition. Stir in vanilla and almond extracts.

            - Alternate adding the dry flour mixture and Greek yogurt with milk, beginning and ending with the flour. Mix until just combined.

              - Pour the batter into the prepared loaf pan and smooth the top.

                - Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

                  Prepare the Trifle Layers:

                    - While the pound cake is cooling, wash and prepare the berries by slicing any larger ones.

                      - In a medium bowl, mix the light whipped topping with honey or maple syrup if you desire extra sweetness.

                        Assemble the Trifle:

                          - Once the pound cake is completely cool, cut it into cubes.

                            - In a glass trifle dish or individual cups, layer a layer of pound cake cubes, followed by a layer of berries, and then a layer of the whipped topping mix.

                              - Repeat the layers until the glasses or dish are filled, finishing with a layer of whipped topping on top.

                                - Garnish with a few additional berries and fresh mint leaves.

                                  Chill & Serve:

                                    - Refrigerate the trifle for at least an hour before serving to allow the flavors to meld together and the cake to soak in some moisture.

                                      Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 8