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Mixed berry cakes with nougat ice-cream
Mixed berry cakes with nougat ice-cream
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Prep Time:
480 minutes
Cook Time:
25 minutes
Total Time:
505 minutes
Simplify big night prep with these scrumptious make-ahead mixed berry cakes.
Ingredients:
  • 2 litres vanilla ice-cream
  • 4 x 75g packets French nougat, finely chopped
  • 125g butter, softened
  • 215.00 gm caster sugar
  • 1 tsp vanilla bean paste
  • 3 eggs
  • 250.00 ml plain flour, sifted
  • 75.00 gm self-raising flour, sifted
  • 130.00 gm buttermilk
  • 375.00 ml frozen mixed berries
  • 82.50 ml mixed berry ice-cream topping
Instructions:
  • 1. Place the ice-cream in a large bowl, saving the container for later. Let it sit for 10 minutes until soft. Fold nougat into the ice-cream using a large metal spoon until fully mixed. Return the ice-cream to the container and seal with the lid. Freeze overnight.
  • Preheat your oven to 180C/160C fan-forced and generously grease a 12-hole, 1/2 cup-capacity muffin pan.
  • With an electric mixer, whip together butter, sugar, and vanilla until it becomes creamy. One at a time, mix in the eggs until just blended. Alternate adding half of the flours and buttermilk until fully combined, then repeat with the remaining flours and buttermilk. Gently fold in the berries before evenly distributing the mixture into the prepared pans.
  • Bake for 25 minutes, or until a skewer inserted in the center of one cake comes out clean. Allow the cakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy the cakes warm or cold with nougat ice cream and a drizzle of topping.

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