Preparation Notes: plus cooling, chilling and freezing
Cooking Notes: about 45min
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Yields:
12 serving(s)
Prep Time:
1 hr 35 mins
Cook Time:
45 mins
Total Time:
2 hrs 20 mins
Cal/Serv:
461
Ingredients
For the honey ice cream
250ml
honey, plus 2tbsp extra to drizzle
Zest and juice of 1 lemon
50g
unsalted butter, cut into cubes
2
free range eggs plus 1 egg yolk
450ml
Greek yogurt
For the pistachio sponge
200g
shelled pistachios, plus extra to scatter
1Tbsp.
caster sugar
150g
butter, softened
150g
icing sugar
3
large eggs
50g
ground almonds
Directions
Step 1
Put 175ml honey with the lemon juice, butter, eggs and yolk in a small pan. Stir over a medium heat for 5min, until thickened. Pass through a sieve into a large bowl.
Step 2
Stir in lemon zest, then cover surface with clingfilm to stop a skin forming. Set aside to cool.
Step 3
Stir yogurt to remove any lumps, then combine with the cooled honey mixture. Pour into a 1 litre container. Ripple 50ml honey through the mixture and freeze for 3hr until firm.
Step 4
Heat oven to 160°C (140°C fan) mark 3. Grease and line 2 x 20.5cm loose- bottom sandwich tins. In a food processor, grind 150g pistachios and caster sugar to a fine powder. Set aside.
Step 5
Beat butter and icing sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition until mixture is smooth. Fold in the ground pistachios and almonds.
Step 6
Pour batter into tins, smoothing the top. Bake for 40min until golden and springy to the touch. Run a knife around the edge, then leave to cool in the tins. Remove, then chill in the fridge.
Step 7
To assemble cake, remove baking parchment, defrost the frozen yogurt for 15min, scoop into balls and arrange on the base cake. Top with the second sponge. Wrap in clingfilm and freeze for at least 3-4hr. Remove 15min before serving to soften. Scatter over remaining pistachios and drizzle with the remaining honey. Slice and serve.
Get Ahead: This showstopper can be fully assembled and frozen ahead of time.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
