Blackberry & apple frozen yogurt cake

No I haven't made it but I wana make it when I go back to NZ...

Thanks BBC :)

Blackberry & apple frozen yogurt cake

Blackberry & apple frozen yogurt cake


Cooking time

Prep:40 mins Cook:3 mins - 5 minsplus freezing

Skill level

Moderately easy


Serves 12 - 16
Layers of frozen yogurt are given a crunchy contrast with an oaty biscuit base in this impressive pud - a great alternative to cheesecake

Additional info

  • without topping and sauce 

Nutrition per serving (16)

kcalories 556
protein 9g
carbs 46g
fat 37g
saturates 22g
fibre 2g
sugar 41g
salt 0.5g

For the base

  • 85g butter, plus extra for greasing
  • 1 tbsp light muscovado sugar
  • ½ tsp ground cinnamon
  • 200g Hobnob biscuits, finely crushed

For the layers

  • 1 large (about 350g) Bramley apple, peeled and chopped to give 250g
  • 2 tbsp lemon juice
  • 450g blackberries, plus a few more to serve
  • 2 x 400g cans condensed milk
  • 750g full-fat Greek yogurt (we used Total)
  • 600ml double cream
  • ½ tsp ground cinnamon
  • 4 tbsp light muscovado sugar
  • 1 tsp arrowroot powder mixed with 1 tsp water (optional)


  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.
  4. Whisk about 3 tbsp of the blackberry purée into the rest of the yogurt mixture until pale pink. Pour one-third of this on top of the apple layer, then freeze until firm. Repeat twice, adding enough fruit to the yogurt mixture to make each layer slightly darker pink than the last. Freeze overnight or until totally solid. Can be made 1 month ahead, wrapped well in the freezer.
  5. When you’re ready to serve, defrost the remaining blackberry purée, if frozen. Bring the purée, 1⁄4 tsp cinnamon and 1 tbsp of the sugar to a simmer. Stir in the arrowroot mix until slightly thickened and shiny. (Arrowroot does not freeze well, so don’t freeze after this point.) Cool.
  6. Take the cake from the freezer 10 mins before serving. Remove from the tin after 5 mins, peel away the paper and transfer to a plate. Whip the remaining 300ml cream, 250g yogurt and 3 tbsp sugar together until billowy but not stiff. Spoon on top of the cake in peaks and scatter with a few more berries. Add a drizzle of the sauce just before serving, and pass the rest around in a jug.
Recipe from Good Food magazine, September 2014


Japanese Marinated Soft Boiled Egg for Ramen (Ajitsuke Tamago)

Woooooo, I'm back but just a short period.

This I so want to keep in my recipe book! Muahaha. A definite Serious Eats

Japanese Marinated Soft Boiled Egg for Ramen (Ajitsuke Tamago)

[Photographs: J. Kenji Lopez-Alt]
Note: This recipe can be made using leftover broth from chashu pork. If you have this broth, replace all the ingredients in the marinade with the broth.
About the authorJ. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.


About This Recipe

YIELD:makes 6 eggs
ACTIVE TIME:10 minutes
TOTAL TIME:At least 4 hours to marinate
THIS RECIPE APPEARS IN:The Food Lab Redux: How to Make the Perfect Bowl of Tonkotsu RamenThe Food Lab, Ramen Edition: How to Make a Marinated Soft Boiled Egg (Ajitsuke Tamago)


  • 1 cup water
  • 1 cup sake
  • 1/2 cup soy sauce
  • 1/2 cup mirin
  • 1/2 cup sugar
  • 6 eggs


  1. 1
    Combine water, sake, soy, mirin, and sugar in a medium bowl and whisk until sugar is dissolved. Set aside
  2. 2
    Bring 2 quarts of water to a boil in a medium saucepan over high heat. Pierce fat end of each egg with a thumbtack to make a tiny hole (this prevents them from cracking and eliminates the air bubble at the end). Carefully lower eggs into water with a wire mesh spider or slotted spoon. Reduce heat to maintain a bare simmer. Cook for exactly 6 minutes. Drain hot water and carefully peel eggs under cold running water (the whites will be quite delicate).
  3. 3
    Transfer eggs to a bowl that just barely fits them all. Pour marinade on top until eggs are covered or just floating. Place a double-layer of paper towels on top and press down until completely saturated in liquid to help keep eggs submerged and marinating evenly. Refrigerate and marinate at least four hours and up to 12. Discard marinade after 12 hours. Store eggs in a sealed container in the fridge for up to 3 days. Reheat in ramen soup to serve.

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