Pistachio & honey ice cream cake

This showstopper can be fully assembled and frozen ahead of time. Nut oils give the frozen sponge a cookie-dough texture. SERVES 12 PREP 1hr 35min, plus cooling, chilling and freezing COOK about 45min

FOR THE HONEY ICE CREAM

• 225ml (8fl oz) honey, plus 2tbsp extra to drizzle

• Zest and juice of 1 lemon

• 50g (2oz) unsalted butter, cut into cubes

• 2 medium eggs, plus 1 egg yolk

• 450ml (15fl oz) Greek yogurt FOR THE PISTACHIO SPONGE

• 200g (7oz) shelled pistachios

• 1tbsp caster sugar

• 150g (5oz) butter, softened

• 150g (5oz) icing sugar

• 3 large eggs

• 50g (2oz) ground almonds

1 Put 175ml (6fl oz) honey, the lemon juice, butter, eggs and yolk in a small pan. Stir over a medium heat for 5min, until thickened. Pass through a sieve into a large bowl.

2 Stir in lemon zest, then cover surface with clingfilm to stop a skin forming. Set aside to cool.

3 Stir yogurt to remove any lumps, then combine with the cooled honey mixture. Pour into a 1 litre (1¾ pint) container. Ripple remaining honey through the mixture and freeze for 3hr until firm.

4 Heat oven to 160°C (140°C fan) mark 3. Grease and line 2 x 20.5cm

(8in) loose-bottom sandwich tins.

In a food processor, grind 150g

(5oz) pistachios and caster sugar to a fine powder. Set aside.

5 Beat butter and icing sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition until mixture is smooth. Fold in the ground pistachios and almonds.

6 Divide batter between tins, smoothing the tops. Bake for 40min until golden and springy to the touch. Run a knife around the edges, then leave to cool in the tins. Remove, then chill in the fridge.

7 To assemble the cake, remove baking parchment, defrost the frozen yogurt for 15min, scoop into balls and arrange on the base cake. Top with the second sponge. Wrap in clingfilm and freeze for at least 3-4hr. Remove 15min before serving to soften. Scatter over remaining pistachios and drizzle with the remaining honey. Slice and serve.

PER SERVING: CALS 461; FAT 32G; SAT FAT 13G; CARBS 33G