Method

• Cake Method: Preheat the oven to 170 degrees
• Line a 20 x 20cm square cake tin with baking paper
• Drain and rinse the cannellini beans and place in a food processor with the eggs and vanilla
• Blend until it is a smooth consistency
• Mix together the honey and the softened butter until well combined and then add to the food processor and combine with the pureed bean mix
• Add the coconut flour, salt, baking soda and powder to the food processor and process until just combined
• Place the mix into the prepared cake tin and spread out evenly
• Cook immediately for approx
• 20-25 minutes until golden brown and springy to touch
• *Cake recipe is from Well Nourished Jelly Method: Peel the nectarine, destone and dice the flesh
• Place in a food processor with the boysenberries and blend until it is a smooth puree
• Pass the puree through a sieve to remove the boysenberries seeds
• Relax the gelatine in the water and then heat to dissolve
• Add the honey to the gelatine and then mix together with the fruit puree thoroughly
• Pour the jelly in to a shallow dish and then refrigerate to set
• Custard Method: Heat the cream and milk with the vanilla in a pot until just simmering
• Whisk together the egg yolks, honey (or sugar) and cornflour until well combined and pale in colour
• Once the cream/milk is hot pour over the egg mixture in a steady stream whilst continuously whisking
• Pour the custard back into the pot and cook on low, whisking constantly until the custard is thickened
• Pour the custard into a dish and place cling film or baking paper directly on top to prevent a skin from forming
• Allow the custard to cool slightly before refrigerating until cold
• Trifle assembly: You can make either individual trifles in glasses or one large bowl depending on your preference
• Cut the cake and jelly up into cubes and place into the bowl or individual glasses with dollops of the custard, extra fresh boysenberries and whipped cream
• Chill until ready to serve