Ingredients

• 1 plain unfilled sponge cake
• 200g of Angas Park Dried Peaches, cut in half
• 1/4 cup (60ml) brandy
• 3 cardamom pods
• 1 cinnamon stick
• 1 tsp orange rind, finely grated
• 1/2 cup (125ml) orange juice
• 1/2 cup (100g) sugar
• 2 oranges, peeled, sliced
• 500g Pauls Premium Vanilla Custard
• flaked almonds, toasted

Description

Peach And Cardamom Trifle Recipe - Use A Serrated Knife To Split The Sponge Cake In Half. Place One Cake Layer In The Base Of A 2-litre (8-cup) Capacity Glass Serving Bowl. Place The Dried Peaches In A Medium...

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