Neapolitan loaf

An homage to the classic three-layered ice cream treat. CUTS INTO 8-10 SLICES Prep 30min, plus cooling COOK about 1hr 10min

• 200g (7oz) unsalted butter, softened, plus extra to grease

• 200g (7oz) caster sugar

• 3 large eggs, beaten

• 250g (9oz) self-raising flour

• 25g (1oz) cocoa powder

• 2tbsp milk

• Bake-safe pink food colouring, we used Wilton Pink Paste Gel

• 1tsp vanilla bean paste or extract TO DECORATE

• 200g (7oz) unsalted butter, softened

• 275g (10oz) icing sugar

• ½tsp vanilla bean paste or extract

• 2tbsp milk

• Handful strawberries, optional

• Wafers and/or ice cream cones

• 2tbsp squeezy chocolate sauce

• 1tbsp hundreds and thousands

1 Preheat oven to 170°C (150°C fan) mark 3. Grease and line base and sides of a 900g (2lb) loaf tin with baking parchment. In a large bowl, beat butter and sugar with a handheld electric whisk until light and fluffy, about 5min. Gradually add eggs, beating well after each addition. Fold in flour and a pinch of salt.

2 To make chocolate layer, spoon 175g

(6oz) of cake mixture into a clean bowl and beat in cocoa powder and milk. Spoon into base of prepared tin and level.

3 To make pink layer, spoon 225g (8oz) of plain cake mixture into a clean bowl. Beat in enough food colouring to make a strong pink. Spoon on to chocolate layer and level.

4 Beat vanilla into remaining cake mixture. Spoon on to pink layer and level. Bake for 1hr 10min, until risen and firm. Cool in tin for 5min, remove and cool on a wire rack.

5 Transfer cooled loaf to a board; remove parchment. To decorate, in a large bowl with a handheld electric whisk, beat butter, icing sugar and vanilla until light and fluffy. Beat in milk to loosen. Spread messily on top of cake. Press on strawberries, if using, wafers and cones. Drizzle with sauce. Sprinkle over hundreds and thousands, serve. TO STORE Keep in an airtight container at room temperature for up to 3 days. PER SLICE (IF SERVING 10, WITHOUT STRAWBERRIES): CALS 648; FAT 36G; SAT FAT 22G; CARBS 74G