Pecan cake with raspberry ripple ice cream | Hello! Hooray!

Pecan cake with raspberry ripple ice cream

I really love getting back into baking again, and when I saw this recipe for pecan cake with raspberry ripple ice cream on Facebook I knew I had to give it a go! My Mum and Dad came to stay with us and that seemed like the perfect opportunity – it’s good to have someone to share it with. If you’ve got a sweet tooth you’ll love the toffee sauce! I think I’ll be making that to go with some other recipes in future as it was so good.

 

Before I go ahead with sharing this recipe with you, I have a few things to admit. 1 – I didn’t make the ice cream for this (I don’t have an ice cream maker, and it would have been a bit difficult with Little One). 2 – the ice cream we bought instead was essentially strawberry ripple – but it did go well! And finally, 3 – I still don’t own an ice cream scoop! Must get around to getting one…I’ve included the ice cream recipe here though in case you want to give it a go, and I’ll certainly be making it one day! The recipe is originally from Delicious Magazine.

 

Ingredients

 

150g light muscovado sugar

200g unsalted butter, softened

350g pecans, whizzed to fine crumbs in a food processor

3 large free-range eggs

100ml maple syrup

150g self-raising flour

 

For the ice cream

 

500ml whole milk

250ml double cream

1 vanilla pod, split

6 medium free-range egg yolks

250g caster sugar

300g raspberries (see tip)

Juice 1 lemon

 

For the toffee sauce

 

100g caster sugar

50ml maple syrup

25g butter

60ml double cream

 

You’ll also need a 20cm loose-bottomed cake tin

 

Method

 

1. To make the ice cream, heat the milk, cream and vanilla pod in a medium pan over a low heat until steaming (don’t boil). In a large heatproof mixing bowl, whisk the egg yolks and sugar together with a balloon whisk. Slowly pour the warm milk mixture over, whisking.

 

2. Half-fill a medium saucepan with water and bring to a simmer. Sit the mixing bowl with the custard in it on top of the pan (it needs to sit snugly without the bottom of the bowl touching the water). Slowly heat the custard over a low heat, stirring, until thick. As soon as the custard starts to bubble, pour it into a clean bowl and leave to cool completely. Lightly crush the raspberries with a fork, making sure they still have texture. Set aside. If you have an ice cream machine, pour the custard into the machine and churn as per the instructions. When the ice cream is almost set, transfer to a container and, using a dessert spoon, swirl through the raspberries and lemon juice to create a ripple effect. Cover and freeze (see Make Ahead). If you don’t have an ice cream machine, pour the custard into a sealed container and freeze for 40 minutes. Whizz the semi-frozen ice cream in a food processor, then return to a container to freeze for another 30 minutes. Repeat once more, swirl through the raspberries and lemon juice, then freeze completely.

 

3. Meanwhile make the cake. Line a 20cm loose-bottomed cake tin with baking paper. Heat the oven to 170°C/ fan 150°C/gas 3½. In a large mixing bowl, using an electric mixer, beat the sugar and butter until light and fluffy. Add the pecans, then beat in the whole eggs one at a time.

 

4. Add the 100ml maple syrup and sift over the flour. Fold everything together using a large metal spoon, then spoon into the lined cake tin. Bake for 1 hour or until risen, golden and a skewer pushed into the centre comes out clean. Cool in the tin for 10 minutes, then transfer to a rack to cool completely.

 

5. For the toffee sauce, melt the sugar in a large, heavy-based pan over a medium heat without stirring (shake now and then). When deep golden, add the 50ml syrup and the butter, then stir until combined. Take off the heat, then stir in the cream until smooth. Set aside to cool.

 

6. Serve the cake in slices with the sauce and a scoop of ice cream. Enjoy! 🙂

 

 

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