It is not often that we have leftover cakes here in the household, which might come as a surprise for one with perhaps just two sweet-toothed occupants out of a large family. I reckon it should be thanks to my obsessive penchant for individually-served desserts, and cutting almost every recipe in half, which concomitantly either eliminates any possibility of having leftovers, or simply makes a perfect warm-it-up-the-next-morning breakfast for two. And then there are those instances when I wished I had leftovers from a cake I obviously did not have enough of, but the thought of having more than a slice [or two] a day would have sent my guilt-trip senses a-tingling, so the idea of spreading the love in two days seemed the perfect [greedy] solution. And then there are very special instances when I would have baked a fairly good family favourite, and secretly save a few slices just so I can whip something else to complement it perfectly, pushing it from a good familiarity to a great take on the old. Now this is one of those special instances.
You could call this a cheat Surplus Sunday edition, since I didn’t exactly have leftovers, but the strawberry buttermilk ice-cream was well worth the hiding of cake slices. Whilst the tangy zing from the buttermilk enhances the strawberries, the additional tablespoon of condensed milk gives a creamy sweetness, perfectly complementing the lightness of the lemon cake slices. The star of the trifle here is definitely the strawberry ice-cream, but the simplicity of the lemon cake leaves a fresh taste, carefully balancing the flavours between sour and sweet, making it mandatory for one to forgo any form of socially-acceptable etiquette, and just plunge your spoon in, slice through the layers, and have a big spoonful of both cake and ice-cream in one bite.
Strawberry Buttermilk Ice-Cream & Lemon Cake Trifle
For strawberry buttermilk ice-cream (adapted from here):
2 cups buttermilk
1⁄2 cup sweetened condensed milk, plus 2 tbsp
1 tbsp sugar
1⁄2 cup strawberries, diced
1 lemon loaf cake, cooled and sliced
- Whisk the buttermilk, 1⁄2 cup sweetened condensed milk, sugar and diced strawberries together. Chill in the fridge for 30 minutes.
- If you’re using an ice-cream maker, dump into the maker and follow the manufacturer’s instructions. Swirl in the 2 tbsp sweetened condensed milk, and serve soft or throw in the freezer for 30mins for ice-cream. If you don’t have an ice-cream maker, freeze the ice-cream and give it a good stir / whisk after 45 mins, and thereafter every 30mins, breaking any frost. When your ice-cream’s almost done (think soft serve consistency), stir in the 2tbsp sweetened condensed milk. Keep until the ice-cream is completely frozen.
- To assemble, push a slice of lemon loaf cake into the bottom of a jar or glass, and scoop the strawberry buttermilk ice-cream on top of the slice, levelling it with the back of your spoon to form a layer. Continue layering with alternate cake – ice cream layers until you reach the top of the jar / glass. Serve cold.