Passion fruit three-milk ice-cream cake

Serves 8 to 10

90g unsalted butter, softened

110g caster sugar 1 teaspoon vanilla extract 3 eggs

110g self-raising flour, sifted 2l vanilla ice cream

125ml sweetened condensed milk 250ml milk 125ml buttermilk 125ml single cream 120ml sour cream 1 tablespoon icing sugar 3 passion fruits, pulped

Line a lightly greased 20cm round, deep-sided, loose-based cake tin with non-stick baking paper. Preheat the oven to 160°C/gas mark 3. Place the butter, sugar and vanilla in the bowl of an electric mixer and beat for 8-10 minutes, or until pale and creamy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. Add the flour and beat on a low speed until just combined.

Spoon the mixture into the tin and bake for 30-35 minutes, or until cooked when tested with a skewer. Allow to cool for 5 minutes before transferring to a wire rack to cool completely.

Lightly grease and re-line the cleaned tin with non-stick baking paper and freeze until ready to use. Beat the ice cream in an electric mixer on a low speed for 1-2 minutes, or until softened. Spoon into the tin and spread evenly with a palette knife. Leave in the freezer for

3-4 hours, or until frozen.

Use a skewer to make multiple holes in the cooled cake and place on top of the frozen ice-cream base. Place the condensed milk, milk and buttermilk in a medium bowl and stir to combine. Place the tin on a tray to catch any spills and pour the milk mixture, 125ml at a time, over the cake. Freeze for 30 minutes, or until chilled.

Place the cream, sour cream and icing sugar in a medium bowl and whisk until stiff peaks form. Invert the cake on to a serving plate and remove the tin. Top with the cream and passion fruit, and serve immediately.