Frosty fruits of the for­est ice cream cake

Taste - - Cover Recipe -

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. ○

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