Blackberry & apple frozen yoghurt cake

This cake will definitely get an audible “WOW” from your friends/ dinner guests. It tastes just as good as it looks. The only downside… it’s easy to make but takes a lot of time.  Don’t let that stop you!!

It’s the perfect alternative to cheesecake and the violet ombre layers of frozen yoghurt look really impressive when it’s served. The hob-nob biscuit base adds a brilliantly naughty and crunchy contrast.

Good news it can be shared between 12-16 people, so you can pop it back in the freezer for another slice, another day 🙂


For base:
3oz/ 85g butter
1 tbsp light muscovado sugar
1/2 tsp ground cinnamon
7oz/ 200g Hobnob biscuits (crushed)

For layers:
1 large Bramley apple, peeled and chopped (to give 9oz/ 250g)
2 tbsp lemon juice
1 lb/450g blackberries (plus a few for the top)
2 x 400g can condensed milk
1 lb/ 750g full fat Greek yoghurt
1pt/ 600ml double cream
1/2 tsp ground cinnamon
1 tbsp light muscovado sugar

1. Grease and line the base and sides of a 20cm round cake tin with parchment paper (leave 2/3cm sticking up like a collar, above the rim)
2. Melt the butter with sugar in a pan. Mix cinnamon and biscuit crumbs together and then add to the pan. Stir together until it looks like wet sand.
3. Press the crumbs into the base, in an even layer. Freeze.
4. Put the apple, lemon juice and 1 tbsp water into a pan. Simmer and then cover and cook for 3 minutes, until soft.
5. Push this pulpy mix through a sieve into a large bowl. Leave to cool.
6. Mash blackberries with a fork, then sieve into another bowl. Press down with a spoon to extract all juice from fruit.
7. Stir together condensed milk, 500g yoghurt and 300ml cream until evenly mixed. Pour 450g of this into the apple puree and add 1/4 tsp cinnamon, whip until slightly thickened.
8. Pour onto the biscuit layer and freeze for 1 hour, until firm. Chill remaining yoghurt mixture in fridge.
9. Whisk 3 tbsp of blackberry puree into the remaining yoghurt mixture, until pale pink. Pour 1/3 on top of the apple frozen yoghurt layer, freeze until firm. Aprox 1 hour.
10. Repeat twice, adding 3tbsp of blackberry puree to the layer each time, to make it a darker pink than the last.
11. Freeze overnight. or until totally solid. Freeze or chill remaining blackberry puree (depending on when you’re serving the cake. It can be made a month in advance).

12. When you’re ready to serve, defrost blackberry puree (if frozen). Bring the puree, 1/4 tsp cinnamon and 1 tbsp sugar to a simmer. Cool.
13. Take the cake from your freezer 15 minutes before serving. Remove tin after 5 minutes, peel away paper, transfer to a cake stand/ plate.
14. Whip remaining 300ml cream, 250g yoghurt and 3 tbsp suger together, until billowy, not stiff. (I did this in advance and kept in fridge)
15. Spoon onto the cake in peaks, scatter with the remaining blackberries. Add a drizzle of sauce and serve.

I found it took at least 1 hour to freeze each layer, some layers 1.5 hours. So give yourself plenty of time!

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