Blueberry and Almond Fudge Ring

Method

1 To make the cake ring, place 175g (6oz) white chocolate and 30ml (2tbsp) water in a heatproof bowl over a pan of barely simmering water and stir until melted and smooth. Sift the self-raising flour and baking powder together and mix with the ground almonds.

2 In a large bowl, whisk the eggs and brown sugar together with an electric whisk for about 10min or until the mixture is very thick, pale and mousse-like. (If you use a powerful electric whisk this may take less than 10min and produce more bulk.)

3 Stir the melted butter, then the melted chocolate and vanilla extract into the egg and sugar mixture. Using a metal spoon, carefully fold the flour mixture into the egg mixture until well combined. Scatter one-third of the nuts and blueberries over the base of a greased non-stick 24cm (91⁄2in) ring mould (see Cook’s Tip).

4 Spoon almost half the cake mixture on top, then 150g (5oz) white chocolate and one-third of the nuts and blueberries, pushing them down slightly. Spoon the remaining cake mixture, then the chocolate, nuts and blueberries on top. Bake at 180°C (160°C fan) mark 4 for 25–30min or until just firm to the touch. Cool in the tin for 15min; turn out.

5 To make the ice cream, spread the fruit on a baking sheet and cook at 150°C (130°C fan) mark 2 for 1hr. Bring the milk, cream and vanilla pod to the boil; set aside. Whisk the yolks with the sugar until pale and stiff, pour on cream mixture and mix. Return to a clean pan and cook over a low heat, stirring, until the mixture coats the back of a spoon. Strain and cool.

6 Place the custard in an ice-cream maker; churn until stiff. Transfer to a freezerproof container, stir in the blueberries and blackcurrants and freeze until firm. Remove the ice cream from the freezer 15min before serving and scoop it into the centre of the almond fudge ring. Decorate with the berries and nuts and dust with icing sugar to serve.


TO FREEZE
Complete the cake to the end of step 4. Complete ice cream to the end of step 6.

TO SERVE
Thaw cake at room temperature for 3–4hr. Remove the ice cream from the freezer 15min before use.

COOK’S TIP
If you don’t have a ring mould, use a 23cm (9in) base-lined springform tin.