Recipe Pistachio ice cream spongewidge
Ingredients
- 100g Macphie Mactop® Traditional
- 1000g Macphie Plain Crème Cake Mix
- 10g green colouring
- 350g egg
- 200g water
- 300g vegetable oil
- 20g pistachios
- 20g chopped pistachios
Method
Whip Macphie Mactop® Traditional with green food colouring and pistachio paste, this should be ensuring its to 3 times its volume.
In a machine bowl fitted with a paddle, add the egg and Macphie Plain Crème Cake Mix and beat for 1 minute on slow speed and 3 minutes on medium speed.
Add the vegetable oil, green food colouring and water and mix for 1 minute on slow speed. Scrape down and mix for a further 3 minutes on slow speed.
Bake at 180⁰C for 30 minutes, once baked cut allow to cool and cut to size.
In a frame, spread out the Macphie Mactop® Traditional evenly, level off the top and freeze.
Once frozen place the cut sponges on top and bottom, allow to freeze and cut to size.
Once assembled roll the ice cream In pistachios.
