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Nigellas Orange and blackberry trifle

This trifle (and it is a mere trifle to make), in all its gorgeous 1920s flapper colours of jet and coral, is easily made with a shop-bought marmalade loaf or orange loaf cake.
From Nigella Kitchen
Serves 4-6

350g/12oz ready-made marmalade loaf cake (or plain sponge cake spread with marmalade)
80ml/3¼fl oz orange liqueur
1 orange (or 2 clementines), zest and juice (approximately 100ml/3½fl oz juice)
250ml/9fl oz double cream
300g/10½oz blackberries (or blueberries)

Cut the cake into slices and arrange them on a plate or wide, shallow dish. Drizzle all over with the orange liqueur.

Drizzle over the orange and clementine juice.

Whip the cream until thick but softly so, and spoon unfancily over the top of the saturated, not to say gloriously sodden, cake.

Arrange the blackberries on top of the whipped cream, then scatter with the orange zest.