Cinnamon and Cherry Olive Oil Cake - Chef Recipe by Michele Cranston
This cake is slightly sponge-like in texture and it’s always a surprise that it carries the weight o...
2 egg yolks
2 tsp vanilla extract
1/2 tsp allspice
1 cup caster sugar
2 cups pouring cream (minimum 35% milk fat pure cream)
3/4 cup organic sultanas
2/3 cup organic currants
Place the eggs, extra yolks, vanilla, spice and sugar in a heatproof bowl.
Place over a saucepan of simmering water and whisk until thick and pale.
Remove from the heat and beat for a further 5 minutes or until cool. Whisk the cream until stiff peaks form.
Gently fold through the egg mixture until just combined.
Refrigerate until cold, preferably overnight.
Freeze in an ice cream maker, according to manufacturer's instructions.
Fold through sultana and currants, pour into a baking paper lined casserole dish or large baking sheet with high sides and freeze until hard (at least 6 hours or overnight).
Once frozen and ice cream like in texture, serve in bowls or crispy waffle cones.
Credits: Adapted from Steph
Photo Credits: Vy