Desserts
Fried cox apples with cinnamon sugar
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“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. ”
Ingreadient
- 90 g butter , at room temperature, plus extra for greasing
- 90 g light brown sugar
- 1 large free-range egg
- 30 g ground almonds
- 60 g self-raising flour
- 1 tablespoon cocoa powder
- ¼ heaped teaspoon baking powder
- 30 g dark chocolate (70% cocoa solids)
- 50 ml milk
- 1.5 litres ice cream (2-3 flavours)
Direction
- 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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