This is an extremely easy recipe that I obtained from a facebook post. However, the first time I attempted this (following the recipe exactly), I failed miserably. The end result was rock hard and the cake did not rise at all.
Today, feeling brave (or rather, it was because I wanted to clear the freezer!), I decided to make a second attempt. Recalling the previous attempt, I tweaked the recipe. This time, the cake rose beautifully.
INGREDIENTS
1 1/2 cups self-raising flour
1 tsp baking powder
2 cups ice cream (softened)
1 pkt (150g) toddler fruit puree
METHOD
1. Preheat the oven to 180 degrees celsius.
2. Grease and flour an 8" x 4" baking pan. Set aside.
3. Sift the self-raising flour with the baking powder in a mixing bowl.
4. Add the ice cream and fruit puree to the flour mixture and whisk using an electric mixer till evenly mixed.
5. Pour into the prepared pan.
6. Bake for 45 minutes or until a skewer inserted in the middle of the cake comes out clean.
TIPS
1. The creamier the ice cream, the better.
2. Do ensure that the flavour of the ice cream and the flavour of the fruit puree are complementary.
3. The ice cream should be softened before you add it to the flour mixture. What would happen if the ice cream is not softened enough? Well, you will get "flying batter" all over your kitchen when you switch on the electric mixer! Trust me... the clean up is horrendous! (Yes, this is from personal experience!)
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