Ginger Lemon Freezer Cake
This American dessert originated during World War One, when it was invented to use up odds and ends of stale cake and cold custard. Immersing biscuits in cream makes them turn soft and cake-like, so this has the consistency of a sponge laden with frozen, citrussy cream.
Serves 8-10 pieces Total time 10 mins, plus freezing time
• 400ml whipping cream
• 3 dessert spoons of lemon curd (heaped)
• 280g ginger nut biscuits (roughly a whole packet)
1. Line a medium round cake tin (23cm across) with cling film, making sure you not only wrap the base but cover the sides, leaving around a 2.5cm overhang to help you pull the cake out.
2. Whip the cream to soft peaks – this should take 3 mins with an electric whisk. Add two dessert spoons of lemon curd and whisk to combine.
3. Now it’s time to start filling the cake tin. Lay one layer of ginger biscuits over the bottom of the tin, starting with one in the centre and placing the others in a circle around it. You can break up biscuits to fill in the gaps if you wish, but I prefer to use eight ginger nuts per layer – one in the middle and a neat circle of seven surrounding it.
4. Spoon a third of the cream on top and spread it out so the biscuits are covered. Repeat with another two layers of biscuit and cream, making sure you leave some biscuits (there should be four if you’re using a standard packet of ginger nuts) to crumble over the top.
5. Put the remaining dessert spoon of lemon curd in a small heatproof bowl and microwave for 10 to 15 secs until it melts. Pour this over the top of the cake in a zigzag pattern.
6. Place the leftover biscuits in a ziplock bag, seal and bash with a rolling pin to make chunky crumbs. Scatter these over the top of the melted curd. Place the cake in the freezer for at least 4 hrs or preferably overnight. Take it out 20 mins before serving to allow it to soften and, if you like, top with a sprig of fresh mint.