Nadia's Baked Alaska

Nadia Sawalha whips up an old-fashioned favourite - Baked Alaska!

Serves 6Prep: 30 minutesCook: 35 minutes

Ingredients:1 litre raspberry ripple ice cream, softened

For the cake base:125g softened butter125g caster sugar2 large eggs1 tsp vanilla extract125g self-raising flour

For the meringue:3 egg whites200g caster sugar

Method:

• Preheat the oven to 180C/gas 4

• Line a small pudding basin approximately 18cm in diameter with a double layer of cling film. Spoon in the softened ice cream, pressing down to get a smooth surface. Return to the freezer until frozen.

• For the cake: Grease and line a 20cm loose bottom cake tin. Cream the butter and sugar together with an electric whisk until light and fluffy. Slowly add the eggs whisking the whole time. Then whisk in the vanilla extract and gently fold in the flour.

• Then pour the batter into the tin and bake for 25-30 minutes or until a skewer inserted into the centre comes out clean. Then remove from the oven and allow the cake to cool for 10 minutes in the tin and then completely cool on a wire rack.

For the Alaska:

• Whisk the egg whites in a clean bowl to form soft peaks. Then add the caster sugar a spoonful at a time whisking until shiny and glossy.

• Place the cake on a flat baking tray. Then remove the ice cream from the freezer and pull it out of the bowl then put it upside down on the cake. Remove all the cling film.

• Moving quickly spoon the meringue over the ice cream and cake making sure it is completely covered. Use a palette knife or spoon to make swirls. Put in the oven and bake for 3-4 minutes or until set and golden.

• Then using a palette knife slip it off the baking tray and onto a plate. Serve immediately.

Click here for more of Nadia's recipes