The night-be­fore Christ­mas ice-cream cake

The Australian Women's Weekly - - Easy entertaining -

SERVES 8 PREP TIME 20 MIN­UTES (+ FREEZ­ING TIME) 800g pur­chased square dark fruit cake 1 litre (4 cups) good-qual­ity vanilla bean ice-cream

2 ta­ble­spoons brandy or rum

½ tea­spoon ground nut­meg

1 ½ tea­spoons finely grated man­darin or or­ange rind

¼ cup (40g) dry-roasted al­monds, chopped coarsely

150g frozen mixed berries

10 vanilla mini meringue drops fresh or frozen berries, ex­tra, to serve 1

Grease a 20cm spring­form pan; line base and side with bak­ing pa­per, ex­tend­ing pa­per 3cm above the edge.

2 Cut fruit cake into three lay­ers hor­i­zon­tally. Place a slice in cen­tre of pan. Trim remŒin­ing slices to fit gaps; re­serve trim­mings. Us­ing your hands, flat­ten fruit cake to form a level base with­out any spa­ces. Cut trim­mings into small pieces.

3 Spoon ice-cream into a large bowl; add brandy, nut­meg, rind and al­monds; stir to com­bine. Spoon half of ice-cream mix­ture into pan; scat­ter with re­served fruit cake and berries; smooth sur­face to level with a spoon. Top with re­main­ing ice-cream mix­ture; smooth to level with spoon. Freeze for 4 hours or overnight un­til firm.

4 To serve, trans­fer cake to a stand or plate. Crush meringue slightly. Top cake with ex­tra berries and meringue pieces. Suitable to feeze. Not suitable to mi­crowave.

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