Pistachio and rose ice cream cake recipe

Name: Pistachio and rose ice cream cake recipe
Total time: 75 min
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); 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; 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.

View full recipe on www.deliciousmagazine.co.uk

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Cooking tools:

Oven
Mixing bowl
Hand mixer
Cake pan
Non-stick baking paper
Pastry brush
Pan
Cocktail stick
Cutting board
Serrated bread knife
Plastic wrap
Serving platter
Spoon
Measuring spoon
Microwave
Melting bowl
Freezer
Chef's knife

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)
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
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