HOW TO MAKE A CAKE WITH MELTED ICE CREAM AND FLOUR RECIPES

Steps:

• Make cake: Preheat oven to 350°. Grease an 8" or 9" springform pan with cooking spray. In a medium bowl, whisk together flour, salt, pumpkin pie spices, baking powder, and baking soda. In a large bowl using a hand mixer, beat butter and sugars together until combined. Add eggs and vanilla and beat until incorporated, then beat in pumpkin puree. Add dry ingredients and beat until just combined.  Make filling: In a medium bowl, beat cream cheese and sugar together until smooth. Add egg and beat until incorporated.  Make crumb topping: In a medium bowl, stir together butter and brown sugar. Add flour and pecans and stir until mixture resembles coarse sand.  Add half the batter to prepared pan and smooth into an even layer. Add cream cheese filling and smooth top. Top with remaining batter, then crumble topping in big clumps all over top.  Bake until a toothpick inserted in middle comes out clean, about 1 hour.  Let cool completely. Serve with a drizzle of caramel, if desired. 

Steps:

• Start by making the cake. Preheat the oven to 180°C/fan 160°C. Grease and line the base of a 20cm x 8cm deep round loose-bottomed cake tin.

  Put the eggs and the sugar in a mixing bowl and whisk till the mixture is light and fluffy, so that when the whisk is lifted the mixture leaves a visible trail. This can take about 8 minutes.

  Now add the melted butter around the edge of the egg mixture and whisk for a few seconds.

  Add the flour and fold through till there are no floury lumps. Pour into the prepared tin and bake for 35 minutes until golden on top and slightly shrunk around the edges.

  Once the cake is baked, leave in the tin for 10 minutes before removing to cool on a rack. Peel off the paper.

  Wash the same tin, as we need to use the same one to assemble the cake. Grease and line the tin’s base and sides and grease the paper on top too.

  Add the fennel seeds to a small pan and toast very gently till golden brown and the oils are released from the seeds. Take off the heat.

  Crumble the biscuits and the toasted fennel seeds to a fine crumb in a food processor (or bash in a food bag with the end of a rolling pin).

  Make the ice cream by putting the cream in a bowl with the condensed milk and vanilla. Whip till just thick – this will take 5–10 minutes, then fold in the blueberries and orange zest.

  Take the cake and cut in half horizontally so you have two rounds.

  Take the tin out of the freezer. Lay the first layer of cake into the base. Take your biscuit and fennel crumbs and gently press onto the inside walls of the tin, covering all the way around, till you have used all the crumbs. Add the cream mixture on top.

  Add the second layer of cake, cover the top to prevent freezer burn and leave in the freezer overnight or for at least 6 hours.

  Remove the cake from the freezer 20 minutes before you plan to serve so that it will easily slice. The cake will keep in the freezer for up to 3 days. It is best eaten as soon as possible because it’s a no-churn ice cream and will develop an ‘icy’ texture after a few days.

  Enjoy! I know I will!