Fig and Date Ice-Cream Cake with Brandy Syrup

Hi Everyone,

It’s Christmas week – woop woop!

For those of you still considering what to make for dessert this ice cream cake is much simpler to make than it looks and sure to impress…be sure to scroll down to the end of this post to see an alternate way to serve this dessert the day after.

Keep reading for the “Fig and Date Ice-Cream Cake with Brandy Syrup”  recipe.

 

Fig and Date Ice-Cream Cake with Brandy Syrup

Fig and Date Ice-Cream Cake with Brandy Syrup

The Brandy Syrup
Ingredients:
  • 220g Caster sugar,
  • 250ml Brandy,
  • 125ml Water,
  • 1 cup dried figs quartered
Recipe:

Place sugar, brandy and water in a small saucepan over low heat and cook, stirring until the sugar is dissolved. Then increase heat, bring to the boil and cook for approximately 10 minutes or until syrupy. Add the figs and set aside to cool.

 

The Cake

Preheat oven to 180°C, line a 20 cm round spring form or alternatively a 25 cm loaf tin – depending on the shape of cake you decide to make.

Ingredients:
  • 60g Dates, pitted and roughy chopped
  • 50g Dried figs
  • 1/2 tsp Bicarbonate of soda
  • 80ml Boiling water
  • 60g Unsalted butter
  • 1tsp Vanilla sugar
  • 90g Light Brown sugar
  • 2 Eggs
  • 100g Flour
  • 1tsp Baking powder
  • 30g ground almonds
  • 35g chopped pistachios
  • 2 litres vanilla ice  cream
Recipe:

Place the dates, figs, bicarbonate soda and water in a small bowl and soak for 15 minutes. Then process in food processor until smooth.

Place butter, vanilla and sugar in a bowl and beat with mixer until pale and creamy.

Add eggs, 1 at a time. Then add flour, date mixture, golden syrup and pistachios and beat to combine.

Spoon into prepared tin and bake for 40 – 45 minutes at 18o°C until cooked when tested with skewer.

Turn cake onto wire rack to cool completely.

Meanwhile soften ice cream and then spoon it into a tin the same shape and size as the cake. Then place in freezer again until set – at least 4 hours.

 

To serve:

Place the serving plate in freezer for at least 15 minutes to prevent ice cream melting too fast.

Place ice cream on the serving platter and then the cake firmly on top. Drizzle with the Brandy syrup.

Enjoy…

Tip if not all  is eaten at once:

Christmas will be a smaller celebration (as in less people), for many of us this year so chances are the cake might not all get eaten in one sitting.

To keep the cake and serve the next day:  remove the left over cake from the ice-cream. Place ice-cream in freezer and serve in slices arranged on top of one another the next day:

Fig and Date Ice-Cream Cake with Brandy Syrup

 


 

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nb: recipe taken from Donna Hay Christmas Feasts and Treats.

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FunkyForty

Hi! I’m Yvonne, a 40 something (wink) Kiwi, living in Zurich. I love fashion, travel, shopping and food – believing chocolate will cure almost anything!

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