Pistachio and rose ice cream cake

Pistachio and rose ice cream cake
  • Serves icon Serves 6-8 (with leftovers)
  • Time icon Hands-on time 50 min, oven time 20-25 min, plus freezing

A magnificent serve-from-the-freezer dessert that you can make ahead of your dinner party. All you have to do is remove the showstopper from the freezer 10 minutes before serving.

Nutrition: per serving

Calories
486kcals
Fat
25.8g (15.7g saturated)
Protein
6.8g
Carbohydrates
56.3g (48.5g sugars)
Fibre
0.9g
Salt
0.2g
Calories
486kcals
Fat
25.8g (15.7g saturated)
Protein
6.8g
Carbohydrates
56.3g (48.5g sugars)
Fibre
0.9g
Salt
0.2g

For 8 servings

Ingredients

  • 3 x 500ml tubs good-quality shop-bought pistachio ice cream (we used Waitrose Number 1)
  • 150g dark chocolate, melted and slightly cooled
  • A few crystallised rose petals (see tip)

For the cake

  • 90g unsalted butter, softened, plus extra for greasing
  • 90g light brown soft sugar
  • 1 large free-range egg
  • 40g ground almonds
  • 50g self-raising flour
  • ¼ tsp baking powder
  • 50ml milk

For the syrup

  • 2 tbsp light brown soft sugar
  • 1 tsp rosewater

You’ll also need…

  • Deep 20cm loose-bottomed cake tin, greased and base lined with non-stick baking paper

Method

  1. Heat the oven to 180°C/160°C fan/gas 4. Put all the cake ingredients in a large bowl. Using an electric hand mixer, beat until smooth and just combined. Pour into the tin and bake for 20-25 minutes until risen, golden and springy to the touch.
  2. Meanwhile, make the syrup. Put the 2 tbsp sugar in a pan with 3 tbsp water and heat gently until dissolved. Turn up the heat and cook for a few minutes until the mixture turns syrupy, then remove from the heat and stir in the rosewater.
  3. Once the cake has baked, remove from the oven and use a cocktail stick to poke holes all over the top. Using a pastry brush, brush the syrup all over. Leave to cool completely in the cake tin, then turn out onto a chopping board and use a serrated bread knife to cut the cake in half horizontally to make 2 layers. Take the ice cream out of the freezer and leave to soften for 5-10 minutes.
  4. Put one layer of cake back in the lined cake tin, then spoon in the softened ice cream, levelling and smoothing it out as you go. Add the second layer of cake to make a lid, cover with a couple of sheets of cling film, then freeze for 1-2 hours until solid (see make ahead).
  5. Once frozen solid, transfer the ice cream cake to a serving plate. Pour the melted chocolate over the top and encourage it to drip down the sides by tilting the plate slightly. Return to the freezer until set (see make ahead). To serve, take the cake out of the freezer for 10 minutes to soften, then decorate with a few rose petals (see tips).

delicious. tips

  1. Buy crystallised rose petals from souschef.co.uk or use slivers of roasted, chopped, unsalted pistachios instead.

  2. Complete the recipe to the end of step 4 up to 3 days ahead and keep frozen. Cover with chocolate on Christmas morning (if you do this too far ahead the chocolate will develop a whitish bloom).

    Leftover cake will keep in the freezer for up to 1 week.

  3. A chilled, sweet moscatel de valencia is a treat with the ice cream cake.

Recipe By

delicious. team

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