Blackberry & apple frozen yogurt cake

Monday, 05 June 2017 - 12:16 | Views - 749

Ingredients

85g butter

1 tbsp light muscovado sugar

½ tsp ground cinnamon

200g Hobnob biscuits, finely crushed

1 large (about 350g) Bramley apple

2 tbsp lemon juice

450g blackberries

2 x 400g cans condensed milk

750g full-fat Greek yogurt

600ml double cream

½ tsp ground cinnamon

4 tbsp light muscovado sugar

1 tsp arrowroot powder

Prep: 40 MINS
Cook: 3 MINS - 5 MINS

Method

1)Grease and line the base and sides of a deep 20cm round cake tin with baking parchment, leaving 2.5cm of parchment sticking up above the rim, like a collar.

In a large pan, melt the butter with the sugar.

Mix together the cinnamon and biscuit crumbs, then stir into the butter and mix until it looks like wet sand.

Press the crumbs into the base in an even layer, then freeze.

2)Put the apple, lemon juice and 1 tbsp water into a large pan.

Bring to a simmer, then cover and cook for 3 mins or until totally soft.

Pass this pulpy mix through a sieve into a large bowl.

Leave to cool.

Mash the blackberries with a fork, then sieve into another bowl – a rubber spatula is best for pressing every last bit of fruit from the seeds.

3)Stir together the condensed milk, 500g yogurt and 300ml cream until evenly mixed.

Pour 450g of this onto the apple purée, add 1⁄4 tsp cinnamon, then whip with a balloon whisk until slightly thickened.

Pour onto the biscuit layer, level, then freeze for 30 mins or until firm.

Chill the remaining yogurt mixture in the fridge.

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