Ingredients
4 large ripe bananas, peeled, cut crossways into eight slices
200g (1 layer) 16cm-square bought unfilled sponge cake
170g (about 8) fresh dates, pitted, coarsely chopped
2 tablespoons marsala
1L light & creamy 97 per cent fat-free vanilla ice-cream softened slightly
3 teaspoons cocoa powder
Extra cocoa powder, to dust
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Method
Step 1
Line the base and 2 opposite sides of an 11 x 21cm (base measurement) loaf pan with non-stick baking paper, allowing it to overhang slightly. Place banana slices on a baking tray and place in the freezer for 3 hours or until frozen.
Step 2
Cut cake layer in half. Trim halves to line the base of the prepared pan. Combine dates and marsala in a bowl. Set aside for 20 minutes to macerate.
Step 3
Place banana in the bowl of a food processor and process, scraping down the side of the bowl occasionally, until smooth and creamy. Transfer to a large bowl. Add the ice-cream and dates and stir until combined.
Step 4
Spoon ice-cream mixture over the cake in the pan and smooth the surface. Dust with cocoa powder. Cover with foil and place in the freezer for 8 hours or until firm.
Step 5
Use paper to lift ice-cream cake from the pan. Transfer to a serving platter. Dust with extra cocoa powder, if necessary. Cut into slices to serve.
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