Honey, macadamia & madeira ice cream cake

SERVES 8 PREPA­RA­TION 15 min­utes (plus freez­ing time)

Taste - - Eat Festive Food With Peaches -

Grease and line a 20cm spring­form pan. Trim 450g madeira cake into 1.5cm slices. Press into base of pan, trim­ming to fit. Freeze 15 min­utes. In a large bowl, com­bine 2L soft­ened vanilla ice cream, ¾ cup chopped honey macadamias and ⅔ cup toasted des­ic­cated co­conut. Swirl ¼ cup honey through. Dol­lop over madeira cake and smooth top. Sprin­kle ex­tra 2 tbsp toasted des­ic­cated co­conut on top. Cover with plas­tic wrap. Freeze overnight.

MACADAMIA PRA­LINE Line an oven tray with bak­ing pa­per. In a saucepan, stir 1 cup caster sugar and ¼ cup wa­ter on low un­til sugar dis­solves. Boil, not stir­ring, 6-7 min­utes un­til caramel in colour. Add 1 cup un­salted roasted macadamias, stir quickly to coat and trans­fer to tray. Set aside un­til hard­ened. Serve ice cream cake topped with macadamia pra­line shards.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.