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.
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