It's fair to say that the term
"health freak" is unlikely ever to be applied to me, but I like to
think I generally balance the sinful and the saintly when it comes to food. I
don't obsess over food groups, or diligently tally kilojoules, or sweat over my
five a day. I do, however, often find myself saying, as I scramble for the
dog leads to go for a walk, "that's probably enough cheese/ice-cream/cake for today, unless of
course said ice cream/cake involves coffee and a sly tipple in the spirit of my
favourite cocktail – an espresso martini. Then I’m involved in a take no
prisoners kind of way. You should be too – the layers look beautiful and if you
use store bought ice cream, this cake involves nothing more than a few gentle
stirs and freezing time.
Given the alcohol affects the setting
ability of ice cream, I’ve alternated the alcoholic and non-alcoholic layers,
it helps for when you are slicing the cake but don’t worry – this is just as
good scooped quickly into bowls and eaten with abandon, just be careful if you
have to drive anywhere afterwards. The richness of the spices and coffee means
if you do fall into the “obsessive food group category” that a sliver really is
enough, satiating even the most ardent ice cream lovers.
Ingredients
Vanilla layers
Vanilla layers
3 cups good
quality vanilla bean ice cream
80ml vodka
Chocolate layer
3 cups good
quality chocolate ice cream
2 tbsp ground
cardamom
Espresso
layer
3 cups vanilla ice cream
50ml Kahlua
90ml espresso (plus more to taste if you
like it strong)
Espresso granita
125 mls water
125g sugar
125ml espresso
Method
Grease a deep-sided 20cm diameter cake
tin. Line the base and 2 long sides with plastic wrap, allowing the sides to
overhang generously.
Start
with the vodka layer and transfer the vanilla ice-cream to a bowl and set aside
to soften slightly. Add the vodka and stir until incorporated. Spread over the
cake base. Smooth the surface. Place in the freezer for 30 minutes or until
firm. Transfer the chocolate ice cream to a bowl. Add the ground cardamom, stir
until combined then gently pour over the top of the vanilla ice cream layer.
Return to the freezer. Transfer the remaining vanilla ice cream to a bowl. Add
the Kahlua and espresso and stir to combine. Pour into the tin over the
chocolate layer, smooth the surface and cover with the overhanging plastic
wrap. Place in the freezer for 2 hours but best overnight with the alcohol in
the ice cream to ensure it is firm.
Prepare
the granita by combining the sugar and water in a saucepan and bring to the
boil, then reduce heat to low and simmer until slightly syrupy (2 minutes).
Remove from heat, add the coffee then transfer to a shallow tray and freeze,
stirring with a fork every 30 minutes, until ice crystals form (approximately
two hours).
Turn out the cake onto a serving platter
and remove the plastic wrap. Top with shards of espresso granita and serve. It
helps to use a knife run under hot water to cut into the cake.
OMG Katrina I am not sure I have the patience to make this but it looks spectacular! I had great success with the beetroot pasta, I am going to blog it soon, with links back to you, naturally!
ReplyDeleteJane so glad you enjoyed the pasta. It was on high rotation at my place - looking forward to seeing your results.
ReplyDeleteK