Pistachio and rose ice cream cake recipe | delicious. magazine

Name: Pistachio and rose ice cream cake recipe | delicious. magazine
Ingredients: 3 x 500ml tubs good-quality shop-bought pistachio ice cream (we used Waitrose Number 1); 150g dark chocolate, melted and slightly cooled; A few crystallised rose petals (see tip); For the cake; 90g unsalted butter, softened, plus extra for greasing; 90g light brown soft sugar; 1 large free-range egg; 40g ground almonds; 50g self-raising flour; ¼ tsp baking powder; 50ml milk; For the syrup; 2 tbsp light brown soft sugar; 1 tsp rosewater; You’ll also need…; Deep 20cm loose-bottomed cake tin, greased and base lined with non-stick baking paper

www.deliciousmagazine.co.uk

A magnificent ice cream cake that you can make ahead. Just remove this gorgeous pistachio cake from the freezer 10 mins before serving.

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Ingredients

3 x 500ml tubs good-quality shop-bought pistachio ice cream (we used Waitrose Number 1)
150g dark chocolate, melted and slightly cooled
A few crystallised rose petals (see tip)
For the cake
90g unsalted butter, softened, plus extra for greasing
90g light brown soft sugar
1 large free-range egg
40g ground almonds
50g self-raising flour
¼ tsp baking powder
50ml milk
For the syrup
2 tbsp light brown soft sugar
1 tsp rosewater
You’ll also need…
Deep 20cm loose-bottomed cake tin, greased and base lined with non-stick baking paper