Festive sweet treats

SERVES: 8 PREP: 20 MINS (+ FREEZING)

800g (1lb 7oz) square fruit cake 550g (1lb 2oz) frozen mixed berries (including strawberries) 1 litre good quality vanilla ice-cream 2 tbsp brandy or rum ½ tsp ground nutmeg 1½ tsp finely orange zest 40g (1½ oz) dry-roasted almonds, chopped coarsely 10 mini meringue drops

1. Grease a 20cm (8in) springform cake tin and line the base and sides with baking paper. 2. Cut the fruit cake into three horizontal slices. Place a square slice in the centre of the tin. Using your hands, flatten the fruit cake to form a level base without any gaps. 3. Using the remaining slices trim them to fill the gaps, keep some aside for decorating later. Remove a couple of handfuls of frozen strawberries and slice in half. Press the strawberries to the side of the pan using some ice cream as ‘glue’. Place the pan in the freezer for 10 mins. 4. Spoon the remaining ice-cream into a large bowl; stir in brandy, nutmeg, zest and almonds; stir to combine. Spoon one-third of the ice-cream mixture into the cake tin; scatter with one-third reserved fruit cake, smooth level with a spoon. Repeat with the remaining ice-cream mixture and fruit cake. Freeze for 4 hours or overnight till firm. 5. To serve, transfer the cake to a serving plate. Layer remaining berries and meringues over the top, crushing some of the meringues in the process. Per serving: 538 cals, 20g fat (8g sat fat), 61g sugar Australian Women’s Weekly