Raspberry Ice-Cream Cake: Recipe By Nadiya Hussain

May 29, 2020

This article was written for Annabel & Grace, which is now part of Rest Less.

This Raspberry Ice-cream cake recipe by Nadiya Hussain is simply delicious. It looks impressive but is honestly so easy to make. No ice-cream machine needed which is even better news.

Raspberry Ice-Cream Cake

Raspberry Ice-Cream Cake


For the Cake:
250g salted butter, softened, plus extra for greasing
250g caster sugar
5 medium eggs
250g self raising flour, sifted
1 tsp baking powder

For the ice cream:
300ml double cream
4 tbsp icing sugar
4 tbsp golden syrup
14g freeze-dried raspberries
150g fresh raspberries

How to prepare:

Preheat the oven to 180℃/160℃ fan/Gas 4. Grease the base and sides of a 20cm round loose bottomed cake tin and line it with baking paper.

Put the butter and sugar into a mixing bowl and beat until very light and fluffy. Crack in one egg at a time, making sure to beat well after each. Add the flour and baking powder and mix until you have a smooth batter.

Pour the mixture into the prepared tim, level off the surface and bake for 50 minutes on the middle shelf of the oven.

The cake is ready when a skewer inserted comes out clean. Leave it to cool in the tin for 15 minutes, then remove and leave to cool on a wire rack.

Once the cake has completely cooled, use a large serrated knife to level off the top if it has formed a dome. Pop any scraps of cake into a bowl.

Use a smaller knife to hollow out the inside of the cake. From the outside edge, come in about 2 cm and cut vertically all the way round, creating an inner ring in the cake, but being very careful not to go all the way down.

Cut wedges in this inner circle as you would any cake, again making sure not to cut all the way to the bottom, then hollow out using a spoon. Put all the scraps into a bowl. You will need 100g of scraps for the ice cream, so the rest can be a well-deserved snack.

Make the ice-cream by putting the cream, icing sugar and golden syrup into a bowl and whisking to soft peaks. Add the freeze dried raspberries and 100g of the cake scraps. Mix well.

Put the mixture into the hollowed-out cake and level off the surface. Pop the cake on to a freezer tray and cover the top with the fresh fruit.

Freeze for a minimum of two hours. If freezing overnight, you may need to take the cake out of the freezer for 15 minutes before serving so that it is soft enough to cut. I took it out for much longer!

More perfect pud recipes here

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