The night before Christmas frozen ice-cream cake
PREP TIME 20 MINUTES (+ FREEZING) SERVES 8
800g square dark fruit cake
550g frozen mixed berries
1 litre (4 cups) good-quality vanilla bean ice-cream
2 tablespoons brandy or rum
½ teaspoon ground nutmeg
1½ teaspoons finely grated orange rind
¼ cup (40g) dry-roasted almonds,
chopped coarsely
10 vanilla flavour mini meringue drops
1 Grease a 20cm springform pan; line base and side with baking paper, extending the paper 3cm over edge of the pan.
2 Cut fruit cake into three slices horizontally. Place a square slice in the centre of the base of the pan. Trim remaining slices to fit the gaps; reserve trimmings. Using your hands, flatten fruit cake to form a level base without gaps. Cut trimmings into small pieces.
3 Remove ½ cup frozen red berries; cut any strawberries in half. Press cut strawberries and red berries to the side of the pan using some ice-cream as ‘glue’. Place the pan in the freezer for 10 minutes.
4 Spoon remaining ice-cream into a large bowl; stir in brandy, nutmeg, rind and nuts until combined. Spoon one-third of the ice-cream mixture into the pan. Scatter with one-third of reserved fruit cake; smooth surface with a spoon. Repeat with remaining ice-cream mixture and fruit cake. Freeze for 4 hours or overnight until firm.
5 Before serving, transfer to a serving plate. Top with remaining berries and the meringues.
Diese Geschichte stammt aus der Issue 77 2021-Ausgabe von The Australian Women's Weekly Food.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent ? Anmelden
Diese Geschichte stammt aus der Issue 77 2021-Ausgabe von The Australian Women's Weekly Food.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
bake of the month
Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.
ADVANCED - Cooking class
This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!
slow cooker of the month
Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.
4 ways with MUESLI BARS
sensational snack
AIR FRYER budget-busters
Hearty and satisfying recipes that will save you time and money
A table for one
Cooking for one gives you complete freedom to please yourself.
BEGINNER - Cooking class
The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.
Tea party for Mum
It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.
INTERMEDIATE - Cooking class
Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.
Feast around the world
We've got protein covered as we head into the cooler months with international flavours to excite.