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Dutch spice cake ice-cream bars

Dutch spice cake ice-cream bars

Serving size: Serves 6
Cuisine type: Modern Australian, Western European
Cooking time: Less than 60 minutes
Special options: Kid friendly
Course: Dessert
Favourite flavours: Cakes/baking

INGREDIENTS


250g plain flour
200g brown sugar
1½ teaspoons baking powder
2 teaspoons cinnamon
¾ teaspoon ground cloves
pinch ground black pepper
¾ teaspoon of salt
½ teaspoon of nutmeg
150ml milk
100g butter, melted
750ml vanilla ice-cream
½ teaspoon ground cinnamon

Honey, to serve
METHOD

Preheat the oven to 160°C (140°C fan-forced). Grease and line bases and long sides of 2 20cmx30cm lamington pans.

Sift all dry ingredients into a large bowl. Add milk and melted butter and stir with a wooden spoon until the batter is smooth. Spoon the batter into the prepared pans and spread with a palette knife; bake for about 30 minutes or until cakes are firm when gently pressed with a finger tip.

While the cakes are cooling remove the ice-cream from the freezer and allow to soften; mix in the ground cinnamon. Spread softened ice-cream over one of the cooled cakes in the lamington pan and top with other cake.

Return ice-cream slice to the freezer and freeze until firm 1 – 2 hours.

Cut using a serrated bread knife into small rectangles and serve immediately drizzled with honey.

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