Recipe

Cherry and ginger ice-cream cake

Traditional Christmas flavours are given a decadent update and a distinctly Australian twist in this cherry and ginger ice-cream cake. Topped with brandied cherries, it's sure to be the talk of the town.

Nov 03, 2017 3:35am
  • 25 mins preparation
  • 50 mins cooking
  • 8 hrs marinating
  • Serves 12
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Ingredients

Cherry and ginger ice-cream cake
  • 100 gram butter, chopped
  • 1/3 cup (115g) golden syrup
  • 1/3 cup (115g) treacle
  • 1/3 cup (75g) firmly packed brown sugar
  • 1 cup (150g) plain flour
  • 1/2 teaspoon bicarbonate of soda
  • 2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/3 cup (80ml) milk
  • 1 egg
  • 1/3 cup (75g) crystallised ginger, chopped finely
  • 1 litre good quality ice-cream, softened
  • 250 gram cherries, seeded, chopped
Brandied cherries
  • 1 cup (220g) caster sugar
  • 1 cup (250ml) brandy
  • 250 gram cherries

Method

Cherry and ginger ice-cream cake
  • 1
    Preheat oven to 170°C (150°C fan-forced). Grease a deep 20cm square cake pan; line base and sides with baking paper.
  • 2
    Stir butter, syrup, treacle and sugar in a medium saucepan over low heat until butter and sugar are melted. Remove from heat; stand for 20 minutes until cooled slightly.
  • 3
    Sift flour, soda and spices into a large bowl; make a well in centre. Whisk milk and egg into syrup mixture. Pour egg mixture into flour mixture; stir until smooth. Stir in chopped ginger. Pour mixture into pan.
  • 4
    Bake cake for 30-40 minutes or until a skewer inserted into the centre comes out clean. Cool in pan.
  • 5
    Line cleaned cake pan with freezer wrap. Put the ice-cream into a large bowl with cherries; stir until just combined. Press ice-cream into pan, ensuring it is smooth to edges; cover. Freeze overnight until firm.
  • 6
    To make brandied cherries; stir sugar and brandy in a medium saucepan over low heat until sugar is dissolved. Bring to the boil; boil for 4-5 minutes or until thick and syrupy. Put cherries into a heatproof bowl. Pour the hot syrup over the cherries; cool.
  • 7
    To assemble, place the cake on a serving plate. Quickly remove ice-cream from pan; trim edges. Place ice-cream on cake; decorate with brandied cherries.

Notes

Suitable to freeze. Step 2 suitable to microwave.

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