Pecan cake with raspberry ripple ice cream
- June 2015
- Serves 8-10
- Hands-on time 1 hour, oven time 1 hour, plus cooking and freezing
A rich, sticky pecan cake drizzled with toffee sauce and served with raspberry ripple ice. An impressive dessert recipe that all your guests will love.
For something equally as decadent, give our caramel pecan tart a whirl.
- 58g (21.1g saturated)
- 61.6g (49.6g sugars)
- 150g light muscovado sugar
- 200g unsalted butter, softened
- 350g pecans, whizzed to fine crumbs in a food processor
- 3 large free-range eggs
- 100ml maple syrup
- 150g self-raising flour
For the ice cream
- 500ml whole milk
- 250ml double cream
- 1 vanilla pod, split
- 6 medium free-range egg yolks
- 250g caster sugar
- 300g raspberries (see tip)
- Juice 1 lemon
For the toffee sauce
- 100g caster sugar
- 50ml maple syrup
- 25g butter
- 60ml double cream
You’ll also need
- 20cm loose-bottomed cake tin
- To make the ice cream, heat the milk, cream and vanilla pod in a medium pan over a low heat until steaming (don’t boil). In a large heatproof mixing bowl, whisk the egg yolks and sugar together with a balloon whisk. Slowly pour the warm milk mixture over, whisking.
- Half-fill a medium saucepan with water and bring to a simmer. Sit the mixing bowl with the custard in it on top of the pan (it needs to sit snugly without the bottom of the bowl touching the water). Slowly heat the custard over a low heat, stirring, until thick. As soon as the custard starts to bubble, pour it into a clean bowl and leave to cool completely. Lightly crush the raspberries with a fork, making sure they still have texture. Set aside. If you have an ice cream machine, pour the custard into the machine and churn as per the instructions. When the ice cream is almost set, transfer to a container and, using a dessert spoon, swirl through the raspberries and lemon juice to create a ripple effect. Cover and freeze (see Make Ahead). If you don’t have an ice cream machine, pour the custard into a sealed container and freeze for 40 minutes. Whizz the semi-frozen ice cream in a food processor, then return to a container to freeze for another 30 minutes. Repeat once more, swirl through the raspberries and lemon juice, then freeze completely.
- Meanwhile make the cake. Line a 20cm loose-bottomed cake tin with baking paper. Heat the oven to 170°C/ fan 150°C/gas 3½. In a large mixing bowl, using an electric mixer, beat the sugar and butter until light and fluffy. Add the pecans, then beat in the whole eggs one at a time.
- Add the 100ml maple syrup and sift over the flour. Fold everything together using a large metal spoon, then spoon into the lined cake tin. Bake for 1 hour or until risen, golden and a skewer pushed into the centre comes out clean. Cool in the tin for 10 minutes, then transfer to a rack to cool completely.
- For the toffee sauce, melt the sugar in a large, heavy-based pan over a medium heat without stirring (shake now and then). When deep golden, add the 50ml syrup and the butter, then stir until combined. Take off the heat, then stir in the cream until smooth. Set aside to cool.
- Serve the cake in slices with the sauce and a scoop of ice cream.
You can swap the raspberries in the ice cream for the same quantity of blueberries.
The ice cream will keep in the freezer for up to 1 month.
Make the cake and toffee sauce up to 2 days in advance and keep in a sealed container.
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