Grilled Peach Trifle with Lemon Buttermilk Cake | Canadian Goodness

Ingredients

• 4 to 6 freestone peaches cut in half and pitted
• 1/3 cup (80 mL) toasted slivered almonds
• Lemon Buttermilk Cake
• 1 cup (250 mL) sugar
• 1/2 cups (125 mL) butter room temperature
• 1 tsp (5 mL) vanilla extract
• 2 eggs
• 1 1/2 cups (375 mL) all-purpose flour
• 1/4 tsp (1 mL) baking soda
• 1/4 tsp (1 mL) baking powder
• 1/4 tsp (1 mL) salt
• 1/3 cup + 2 tsp (90 mL) buttermilk
• Zest of one lemon finely grated and juiced (about 3 tbsp/45 mL)
• Raspberry Syrup
• 2 cups (500 mL) frozen or fresh raspberries
• 1/2 cup (125 mL) sugar
• 1/2 cup (125 mL) water
• 1 tsp (5 mL) lemon juice
• Almond Whipped Cream
• 1 1/2 cups (375 mL) 35 % cream
• 1/4 cup (60 mL) icing sugar
• 3/4 tsp (3 mL) almond extract
• 1/2 tsp (2 mL) vanilla extract