Marbled ice cream loaf cake
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 6–8
- Dietary
- Vegetarian
It’s simple, it’s fun and it has a surprising hero ingredient: defrosted ice cream. Nadiya’s marbled ice cream loaf cake will soon become one of your favourite cakes to make.
Equipment: you will need a 900g/2lb loaf tin and a piping bag fitted with a star nozzle.
Ingredients
- vegetable oil, for greasing
- 300g/10½oz strawberry ice cream, completely defrosted
- 300g/10½oz chocolate ice cream, completely defrosted
- 18g/⅔oz freeze-dried strawberry pieces
- 280g/9¾oz self-raising flour, sifted
For the topping
- 150g/5½oz dark chocolate, chopped
- 150ml/5fl oz double cream
- 150g/5½oz small strawberries, halved
Method
Preheat the oven to 180C/170C Fan/Gas 4. Lightly grease a 900g/2lb loaf tin and line with baking paper.
Have the defrosted ice creams in two separate bowls. To the strawberry ice cream, add the freeze-dried strawberries and stir through. Add half of the sifted flour and mix through until evenly combined. Add the remaining flour to the chocolate ice cream and mix through.
Add the mixtures to the lined tin, a spoonful at a time, alternating the strawberry and chocolate mixtures, until you have used up both mixtures. Using a long skewer, gently swirl through the mixture once or twice. Bake for 40–45 minutes.
Meanwhile, make the ganache. Put the chocolate in a bowl. Heat the cream in a pan over a medium–high heat. As soon as the cream starts to come up to the boil, take it off the heat, pour it over the chocolate and stir until smooth. Chill for 30 minutes.
Leave the cake to cool in the tin for 10 minutes, then remove from the tin and leave on a wire rack to cool completely.
Remove the ganache from the fridge – it should be smooth and not completely hardened. Whisk the ganache until light and fluffy and doubled in volume. Spoon into a piping bag fitted with a star nozzle and pipe over the top of the cake. Decorate with halved strawberries.
