Christmas Semifreddo with Fragrant Cake

⏳ Time

2 hours 15 minutes

🥕 Ingredients

🍽️ Servings

Description

This dessert can be prepared a few days in advance — such baked goods become even tastier over time. The dessert can be stored frozen for up to 6 weeks.

Ingredients

Wheat Flour - 6.2 oz
Orange zest - to taste
Citrus Zest Mix - to taste
10% cream - 9 fl oz
Orange bitters - 1 tablespoon
Butter - 4.9 oz
Granulated sugar - 4.9 oz
Farm fresh eggs - 5 pieces
Dried Apricots - 4.4 oz
Raisins - 4.4 oz
Dried ground orange peel - 3.5 oz
Pistachios - 1.8 oz
Candied fruits - to taste
Orange Blossom Water - 2 tablespoons

Step by Step guide

Step 1

Preheat the oven to 320°F. To prevent the batter from burning, line a loaf pan (or any other pan) with parchment paper, and wrap the outside of the pan with a double layer of parchment paper, extending at least 2.5 cm above the edge of the pan, securing it with twine. Place it on a baking sheet.

Step 2

Beat the butter with the sugar until fluffy. Gradually add the eggs while beating. Incorporate the flour, then add the dried fruits, nuts, candied peel, pistachios, and ginger. Finally, fold in the orange water, zest, and citrus juice. Mix the batter until smooth (it should be quite loose) and transfer it to the prepared pan. Smooth the surface and bake for 30 minutes. Reduce the oven temperature to 302°F and bake for another 1 hour and 45 minutes. The cake should be dense and golden; check for doneness with a wooden skewer (or toothpick). Leave the cake in the pan for at least an hour, then transfer it to a wire rack to cool.

Step 3

Line another pan with a double layer of plastic wrap. For the ice cream, whip the egg whites to stiff peaks. Separately, whip the cream (until thick) and the yolks with sugar and orange liqueur until creamy. Gently fold the whipped cream into the yolk mixture, then fold in the egg whites. Cut half of the cake into narrow strips and lay one even layer at the bottom of the pan. Pour in half of the ice cream, then add another layer of cake strips, fill the pan with the remaining ice cream, and cover with the last pieces of cake. Cover with plastic wrap and place in the freezer overnight. Once the semifreddo has set, remove it from the pan and leave it wrapped in plastic in the freezer.