Jamie Magazine
By Georgina Hayden
1 hr 10 mins plus 2 hours freezing
Not Too Tricky
serves 12
About the recipe
Choose two or three different flavours of your favourite ice cream for this cake – we went for pistachio, strawberry and vanilla. Then when you slice it open all of the amazing layers will be revealed.
Recipe From
Ingredients
90g butter, at room temperature, plus extra for greasing
90g light brown sugar
1 large free-range egg
30g ground almonds
60g self-raising flour
1 tablespoon cocoa powder
¼ heaped teaspoon baking powder
30g dark chocolate (70% cocoa solids)
50ml milk
1.5 litres ice cream (2-3 flavours)
Method
- Preheat your oven to 180°C/350°F/gas 4. Grease the base of a 16cm panettone tin. Set aside.
- Cream the butter and sugar in a bowl until pale, then beat in the egg and ground almonds until combined.
- In another bowl, mix together the flour, cocoa, baking powder and a pinch of sea salt, then fold this through the creamed mixture.
- Chop the chocolate, pop in a bowl and melt it in the microwave for a few seconds. Stir it into the cake batter along with the milk, until smooth.
- Spoon the batter into the tin and bake in the oven for 25 to 30 minutes, or until firm to the touch and a skewer inserted comes out clean.
- Remove the cake from the oven, leave to cool in the tin for 5 minutes, then transfer it to a wire rack to cool completely. Take your ice cream out of the freezer to soften a little.
- Line the panettone tin with two long pieces of clingfilm, laying them perpendicular to each other (to help you take out the cake).
- Halve the sponge horizontally and place one of the thin pieces back into the tin, pressing it down flat.
- Spoon in one flavour of ice cream to give you a layer at least 5cm-thick. Repeat with a second flavour, then top with a third. Keep layering until you’ve used up all of your ice cream.
- Press the remaining sponge on top, then fold over the overhanging clingfilm to cover. Pop the cake in the freezer for at least 2 hours to firm up.
- To serve, turn out the cake onto a board or cake stand and peel off the clingfilm. Leave it to soften for 5 minutes, then cut it into slices with a large, warm knife.
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