Ice-Cream Layer Cake

Method

For the Madeira

1. Grease and line the bottom and sides of a 2lb loaf tin with baking parchment.
2. Heat oven to 150’fan.
3. Beat butter and sugar until light and fluffy.
4. Gradually add eggs, flour, baking powder, vanilla and zest and gently beat. Add 1-2 tbsp milk to loosen mixture (It should be quite thick)
5. Pour mixture into loaf tin, level the top and bake for 50mins-1hr or until a skewer comes out clean. Leave to cool.
6. Level the cold sponge and divide into three lengthways. Wash tin and line base and sides with baking parchment leaving extra overhanging.

For the Ice-cream

1. Whisk condensed milk, cream and vanilla until thick soft peaks.
2. Whizz up blackberries in a food processor and push through a sieve.
3. Divide the ice-cream mix between two bowls and add 3/4 blackberry purée to one bowl(The rest will be used at the end) and leave the other ice-cream plain.

Time to Assemble

1. Place layer of sponge into the bottom of the lined tin and press down. Top with vanilla ice-cream mixture and level with spatula. Top with another piece of sponge. Top with blackberry ice-cream and remaining piece of sponge.
2. Fold baking parchment over sponge and wrap in clingfilm.
3. Freeze overnight.
4. Put remaining blackberries in freezer ready to decorate and remaining blackberry purée in fridge.
5. Remove ice cream cake from freezer around half an hour before you want it.
6. Immerse tin in boiling hot water for a couple of minutes to release. Invert onto board and use a palette knife to smooth ice-cream all around edges to cover sponge.
7. Add a splash of water to remaining blackberry purée and drizzle over top of cake. Top with frozen berries and edible flowers (optional)

Slice and enjoy!