Favourite recipes for surviving a hot, hot, hot Aussie summer #2

A very happy (and probably hot!) Australia Day to all. For us, it was spent enjoying a lavish brunch & some tennis with friends, interspersed with long & excited recounts of Jelena Dokic's win in the Australian Open last night. Here is the second of my recipe discoveries for the summer, sure to cool you down nicely! 

White chocolate, raspberry & almond ice-cream cake

150g blanched almonds

Store-bought sponge cake

2 litres good quality vanilla ice-cream, softened

300g frozen raspberries

100g white chocolate, chopped coarsely

Spread almonds in a baking tray. Bake in 200 degrees Celsius oven for 5 minutes until golden. Cool & chop coarsely.

 

Line a cake pan (I used a 20 x 20 cm square pan) with plastic cling wrap.

Combine softened ice-cream, almonds & chocolate in a bowl & stir through. Stir frozen raspberries through mixture gently. Transfer mixture to cake pan. Press down firmly & smooth surface.

Cut sponge cake into 1.5 cm slices & cover top of ice-cream mixture. Cover with cling film & freeze until firm (at least six hours).

Turn onto serving platter. Top with extra berries and/or melted white chocolate. Slice to serve.