A simple cake and low sugar fruits make this low carb trifle feel truly decadent for any celebration. Using cherries from a jar means it can be made all year round or switch the cherries for your favourite seasonal low sugar fresh fruits.


2 oranges (300g)

8 soft pitted dates

4 tbsp olive oil

4 eggs

300g almond meal (ground almonds)

1 ½ tsp baking powder

400ml whipping cream

400g pitted morello cherries 

whole fresh cranberries or cherries to garnish


  1. Preheat the oven to fan forced 170°C/190°C/375°F/Gas mark 5. Line a 22-24cm cake tin.
  2. Wash your oranges and prick them all over with the tip of a knife. Microwave in a covered bowl for 10 minutes. Allow to cool.
  3. Chop and deseed oranges – place in a food processor with the chopped dates, olive oil and eggs – blitz until well combined. Add the almond meal, baking powder and blend into a batter. 
  4. Pour into the lined cake tin and spread mix evenly. Bake for 35-40 minutes, until golden and firm to the touch. Set aside to cool.
  5. Whip your cream into firm peaks and cut your cake into 1cm (⅓ inch) slices.
  6. Layer your trifle – start with the cake, pressing firmly to the side of the dish (to create clean layers), add a layer of cherries, scoop on a layer of whipped cream – then repeat to fill your trifle dish finishing with a cream layer.
  7. Be generous with the top most cream layer – top with whole fresh cherries or cranberries to really wow your guests. Serve immediately.


  • Store leftovers in an airtight container in the refrigerator for up to 3 days. 
  • Premake your cake the day before to save time. 

For more healthy lifestyle tips and recipes, head to https://thefast800.comGabrielle Newman, BHSc (Nutritional Medicine), is the Nutritionist and Recipe Developer for The Fast 800.