For the Madeira
- Grease and line the bottom and sides of a 2lb loaf tin with baking parchment.
- Heat oven to 150’fan.
- Beat butter and sugar until light and fluffy.
- Gradually add eggs, flour, baking powder, vanilla and zest and gently beat. Add 1-2 tbsp milk to loosen mixture (It should be quite thick)
- Pour mixture into loaf tin, level the top and bake for 50mins-1hr or until a skewer comes out clean. Leave to cool.
- Level the cold sponge and divide into three lengthways. Wash tin and line base and sides with baking parchment leaving extra overhanging.
For the Ice-cream
- Whisk condensed milk, cream and vanilla until thick soft peaks.
- Whizz up blackberries in a food processor and push through a sieve.
- Divide the ice-cream mix between two bowls and add 3/4 blackberry purée to one bowl(The rest will be used at the end) and leave the other ice-cream plain.
Time to Assemble
- Place layer of sponge into the bottom of the lined tin and press down. Top with vanilla ice-cream mixture and level with spatula. Top with another piece of sponge. Top with blackberry ice-cream and remaining piece of sponge.
- Fold baking parchment over sponge and wrap in clingfilm.
- Freeze overnight.
- Put remaining blackberries in freezer ready to decorate and remaining blackberry purée in fridge.
- Remove ice cream cake from freezer around half an hour before you want it.
- Immerse tin in boiling hot water for a couple of minutes to release. Invert onto board and use a palette knife to smooth ice-cream all around edges to cover sponge.
- Add a splash of water to remaining blackberry purée and drizzle over top of cake. Top with frozen berries and edible flowers (optional)