Ice Cream Biscuit Cake featuring Creative Tops

I can't resist beautiful baking products. A pretty spoon here and there and a new range of supermarket edible sprinkles.

So when Creative Tops kindly sent me some of the new Katie Alice bakeware range it was the perfect excuse to try out a twist on my Granny's favourite recipe.

Every year on our birthdays she would make her famous biscuit cake, not with digestives as all the recipes seem to suggest, but with Rich Teas. I wanted to try out my own version and as the males in this house all prefer white chocolate, so I set about thinking what else I had in the cupboards that would compliment the creamy rich flavour.

A packet of pistachios and chopped apricots later, I had a recipe!

Ingredients:

• 300g Rich Tea biscuits
• 350g white chocolate
• 4 tablespoons golden syrup
• 100g butter
• 100g pistachio nuts
• 100g chopped apricots
• Sprinkles of your choice

Instead of adding a selection of chopped nuts, I used crunchy sprinkles instead!

Line 2 round shallow dishes with parchment paper. Leave enough to cover over the top hanging over the sides, once you've filled them with the biscuit mix.

Take a large bowl and using the end of a rolling pin, bash them into approximately 1cm pieces. This is a biscuit cake not a crumb cake, so you don't want to polarise them in a food processor.

I couldn't stop looking at the sweet cottage flower print on the ceramic rolling pin. Traditional without being twee. 

Set aside in the two lined dishes. I do this to make sure I know I have enough mix for both cakes!

Using a heat proof bowl, like this delicate patterned cream bowl from Katie Alice, melt your butter, golden syrup and chocolate over a pan of simmering water. Melt them slowly, stirring the mix together.

When melted, add your bashed biscuits, nuts, apricots and sprinkles.

Spoon into your lined dishes and press with the back of a wide wooden spoon into all the edges. Pat down with the spoon so you have a level mix. 

Cover over with the excess parchment paper and set in the fridge for 2 hours.

When set and hard lift the cakes out of their paper cases. I cut a block of strawberry ice cream into slices and made a sandwich out of the biscuit bases!

Easy to make as a family and even easier to eat :)

Everything in the range is just so pretty. From the pale pink silicone ended wooden spoons to the pastel measuring set, it all makes for a cuter kitchen! Perfect gifts for a lover of baking.

Now what to make next....

Thank you to Creative Tops

Lining up with #TastyTuesdays and #recipeoftheweek