Frosty fruits of the forest ice cream cake
READY IN 25 minutes plus freezing time SERVES 8
800g square dark fruit cake 550g frozen mixed berries (we used Oob Organic frozen mixed berries – see Cook’s Notes) 1 litre good-quality vanilla bean ice cream 2 Tbsp brandy or rum ½ tsp ground nutmeg 1½ tsp finely grated mandarin or orange zest ¼ cup (40g) dry-roasted almonds, coarsely chopped 10 vanilla mini meringue drops
1 Grease a 20cm springform tin. Line the base and sides with baking paper, extending the paper 3cm beyond rim. 2 Cut fruit cake into three slices horizontally. Place one slice in the centre of the base of the tin. Using remaining slices, trim them to fit the gaps (reserve the trimmings). Using your hands, flatten fruit cake to form a level base without gaps. Cut trimmings into small pieces. 3 Take ½ cup of the frozen berries (only select the red-coloured ones; return rest to freezer) and cut any strawberries into slices. Press these berries and strawberry slices into sides of tin using some of the ice cream as ‘glue’. Place tin in the freezer for 10 minutes. 4 Spoon remaining ice cream into a large bowl. Stir in brandy, nutmeg, zest and almonds and stir to combine. 5 Spoon one-third of ice cream mixture into tin, scatter with one-third of fruit cake trimmings then smooth level with a spoon. Repeat twice with remaining ice cream mixture and fruit cake. Freeze for 4 hours or overnight until firm. 6 To serve, transfer cake to a serving plate. Layer remaining frozen berries and meringues over the top, crushing some of the meringues in the process.
COOK’S NOTES You can make your own frozen berry mix. Place berries in a single layer over a tray and freeze for 4 hours before transferring to an airtight container. • This cake can be made up to 3 days ahead. ○