Recipes+
Ingredients
Method
1.Drain cherries, reserving 1/4 cup juice. Place cherries, reserved juice, sugar, essence and 1/2 cup water in a small saucepan over low heat; cook and stir for 2 minutes or until sugar dissolves. Increase heat to moderate; bring to a simmer. Simmer, uncovered, for 10-12 minutes or until sauce has reduced and cherries start to break down. Cool.
2.Line base and side of 20cm round springform pan with baking paper. Place base of cake in prepared pan. Brush cut surface of cake with a little of the cherry sauce.
3.Combine ice-cream and honeycomb in a bowl. Spread over cake in pan. Brush cut side of remaining cake with a little cherry sauce. Place on top of ice-cream mixture in pan, icing facing up. Press down lightly. Cover with plastic food wrap; freeze for 4 hours or until firm. Stand at room temperature for 5 minutes. Using a large hot knife, cut into slices. Serve cake with remaining cherry sauce.
You can freeze the cake, wrapped in 3 layers of plastic food wrap, for up to 1 month.
Note
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