GINGER LEMON FREEZER CAKE

Freezer (or icebox) cake originated in America during World War One, when it was invented to use up odds and ends of stale cake and cold custard. Immersing biscuits in cream makes them turn soft and cake-like, so this has the consistency of a sponge laden with frozen, citrussy cream.

Serves 8-10

400ml (14fl oz) whipping cream

3 heaped dessertspoons lemon curd

280g (10oz) ginger nut biscuits

Line a 23cm diameter cake tin with clingfilm, making sure you not only wrap the base but cover the sides, leaving around a 2.5cm overhang to help you pull the cake out. Whip the cream until it forms soft peaks – this should take 3 minutes with an electric whisk. Add 2 dessertspoons of the lemon curd and whisk to combine.

Now it’s time to start filling the cake tin. Arrange a layer of ginger biscuits over the bottom of the tin, starting with one in the centre and placing the others in a circle around it. You can break up biscuits to fill in the gaps if you wish, but I prefer to use 8 ginger nuts per layer – one in the middle and a neat circle of 7 surrounding it. Spoon onethird of the cream on top and spread it out so the biscuits are covered. Repeat with another 2 layers of biscuits and cream, making sure you leave 4 biscuits to crumble over the top.

Put the remaining dessertspoon of lemon curd in a small heatproof bowl and microwave for 10-15 seconds, until it has melted. Pour it over the top of the cake in a zigzag pattern. Place the leftover biscuits in a ziplock bag, seal and bash with a rolling pin to turn them to chunky crumbs. Scatter the crumbs over the top of the melted lemon curd. Freeze the cake for at least 4 hours, or preferably overnight.

Take the cake out of the freezer 20 minutes before you want to serve it, to allow it to soften. If you like, top with a sprig of fresh mint to decorate.