Friday, 25 April 2014

Let Her Eat Cake: Lemon & Pistachio Arctic Roll


Arctic roll! Who remembers that? That amazing dessert that wasn't quite cake, wasn't quite ice cream and came in a box that you had to wait an agonising 15 minutes or so to thaw before you could cut it. Not news here at DSHQ: we love a frozen dessert. This one's no different: grown up sharp, sweet and nutty flavours rather than sticky jam make this a dinner party winner. Don't worry too much about the rolling - I got a bit enthusiastic with squishing mine, but that didn't matter when it was halfway to my mouth. 

Lemon & Pistachio Arctic Roll
Preparation time: 30 minutes
Baking time: 15 minutes
Freezing time: 60 minutes

You will need:
For the ice cream filling:
  • 200g pistachios, shelled
  • knob of butter, softened
  • 900ml vanilla ice cream (don't buy soft-scoop, that'll make your life difficult)
For the sponge:
  • 100g caster sugar
  • 4 free-range eggs
  • 100g self-raising flour
  • 5 large tbsp lemon curd
  • Juice and zest of 1/2 a lemon
  • Handful of pistachios, to decorate
Make it!
  1. Take the ice cream out of the freezer and leave to soften for around 10 minutes.
  2. Blanch the pistachios by placing them in boiling water for 1-2 minutes, then draining and rinsing in cold water. 
  3. Tip into a bowl along with the knob of butter and use a hand blender to blitz into a paste. (If you don't have a hand blender, you can use a pestle and mortar and a LOT of elbow grease).
  4. Take a large piece of baking parchment and dollop the ice cream into a line. Spread the pistachio paste across the ice cream, then roll up the paper into a sausage shape, 9 inches long and 2 inches wide. 
  5. Twist the ends up and return to the freezer until frozen again. (At least an hour). 
The cake:
  1. Preheat the oven to 180 C / 350 F / Gas Mark 4. Grease and line a baking tin with a lip (around 23 x 30 cms). 
  2. Put the sugar and eggs in a large bowl and whisk together for a few minutes (preferably with an electric whisk) until light and very fluffy. Sift the flour into the mixture and fold in gently with a metal spoon until just combined. 
  3. Tip into a tin and smooth out evenly. Bake for 10-15 minutes until slightly golden, set and springy in the middle. 
  4. Leave to cool in the tin for a few minutes. 
  5. Dust the sponge with a generous layer of icing sugar. Take another large sheet of baking parchment and place on top of the cake. Carefully (and quickly - you might want to find someone to help!) tip the cake out onto the second piece of paper. Place on a wire rack until completely cool. 
  6. To create your roll, spoon the lemon curd into a bowl and stir in the juice and zest until combined. 
  7. Spread the sponge with three quarters of the lemon curd mix, right up the edges. 
  8. Take out your set ice cream roll, remove the paper and place it at the edge of the sponge. Now carefully but firmly, roll the sponge around the ice cream, using the paper to help. (Don't worry if it goes a bit awry - you can cover that up). 
  9. Spread the top of the cake with the remaining lemon curd mix and sprinkle with a few handfuls of chopped pistachios. Serve immediately. 

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