Take your biscuit and fennel mixture and gently press into the edges, all around the inside edge of the tin, until you have used it all up. Lay the first layer of cake in the bottom of the prepared tin. Fold in the blueberries and orange zest.Ĭut the cake in half horizontally to make two rounds. To make the ice cream, add the cream, condensed milk and vanilla to a bowl and whip until just thickening, this will take 5–10 minutes.
Crumble the biscuits and the fennel seeds to a fine crumb in a food processor or in a pestle and mortar. Grease a piece of baking paper for the top too.Īdd the fennel seeds to a small pan and toast very gently until golden brown and the oils are released from the seeds. Grease the base and sides of the tin and line with greased baking paper (the side pieces particularly need to be generously greased so the crushed biscuits will stick to them later). Wash the cake tin ready to assemble the ice cream cake. Once the cake is baked, leave in the tin for 10 minutes before removing to cool completely on a wire rack. Pour into the prepared tin and bake for 35 minutes until golden on top and slightly shrunk around the edges. Add the sieved flour and fold through until there are no floury lumps. Now add the melted butter around the edge of the egg mixture and whisk for a few seconds to incorporate. Beat using an electric whisk until the mixture is light and fluffy, and when the whisk is lifted the mixture should leave a visible trail – this can take about 8 minutes. Grease and line the base of a deep 20cm/8in loose bottom tin (it needs to be about 8cm/3¼in deep).Īdd the eggs and the sugar into a mixing bowl.
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