Nectarine trifle

1 Preheat the oven to 160°C. Sift the flour, baking powder and cocoa together. Beat the sugar and butter until pale and creamy.
2 Add the eggs one at a time with the vanilla, adding the flour between additions. Mix the coffee and water and add to the batter with the milk.
3 Spoon into a greased 26 x 14 cm loaf tin and bake for 1 hour. Cool in the pan. Remove and slice. Spread with the cannoli cream.
4 To make the cannoli cream, soak the sultanas in the Kahlua for 30 minutes. Whip the cream and fold in the remaining ingredients and sultanas. Chill until ready to serve.
Photographs: Andrea van der Spuy
Production: Abigail Donnelly
Food assistant: Emma Nkunzana and Marizen Smit