+

Bellyslide Belgian Ice Cream Cakelette

Sign up to save this recipe to your profile Sign Up Now ›
4
Total:
0 Ratings 

Ingredients (19)

  • 1/2c butter, softened
  • 3/4c sugar
  • zest of 2 large oranges
  • 2 eggs, separated
  • 1/2c fresh orange juice
  • 1c all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 gallon vanilla ice cream
  • 1/4 tsp ground cloves
  • 1 tsp cinnamon
  • 3 tbsp honey
  • 1 tsp orange extract
  • 1c fresh orange juice
  • 1 c sugar
  • 1/8 tsp ground cloves
  • 1/4 tsp cinnamon
  • 2 tbsp honey
  • 1 bottle Blue Moon Original or Summer Honey Wheat, close to room temperature (gasp!)
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Bellyslide Belgian Ice Cream Cakelette

A supermoist layer of Orange Cake layered with Honey-Clove Ice Cream atop Blue Moon-Honey syrup.
Beer plus dessert = crazy delicious

Instructions

  1. 1Heat oven to 350 degrees farenheit
  2. 2In mixing bowl, cream softened butter and sugar together
  3. 3Beat in zest of oranges
  4. 4Beat in egg yolks one at a time until incorporated
  5. 5Sift together flour and baking powder and salt. Whisk together orange juice and 1/4 cup Blue Moon. Alternate beating in orange juice mixture and flour, starting and ending with orange juice.
  6. 6In separate bowl, beat egg whites until stiff peaks form. Fold in 1/3 of beaten egg whites into batter until incorporated. Then fold in remaining egg whites.
  7. 7Pour batter into greased and floured 8×8 square pan. Bake at 350 degrees for approximately 35 minutes or until cake bounces back when pressed.
  8. 8Allow vanilla ice cream to soften or heat in microwave for 15 seconds. In mixing bowl, place vanilla ice cream, 1/4 tsp cloves, 1tsp cinnamon, 3 tbsp honey, 1tsp orange extract.
  9. 9Mix on low until ingredients incorporated.
  10. 10Place ice cream pan in freezer until firm, approximately 60 minutes.
  11. 11In small saucepan starting over medium-low heat, heat 3/4c orange juice, 1/2c Blue Moon, 1c sugar, 2tbsp honey, 1/8 tsp cloves, 1/4 tsp cinnamon, whisking constantly and slowly adding heat to medium until mixture comes to low boil; continuing simmering, whisking frequently. Watch mixture carefully, it may boil over and catch fire (believe me, I’ve seen it happen). Continuing simmering until boiled down by half, about 30-40 minutes. Set aside to cool and thicken.
  12. 12Spoon some syrup mixture onto plate.
  13. 13Spoon a small amount of syrup in center of plated cake
  14. 14Remove ice cream from freezer. Use 3" diameter biscuit cutter (or any round cutter available), dipped in warm water, to cut out circular ice cream disc. Place atop cake layer
  15. 15Garnish with candied orange peel or curl of orange peel. Serve quickly, and enjoy!
Load Comments

Recommended from Chowhound

Tired of Pumpkin? This Genoise Cake with Cranberry Curd Filling Is the Move
Food News

Tired of Pumpkin? This Genoise Cake with Cranberry Curd Filling Is the Move

by Amy Schulman | Let’s get one thing on the record: Cakes may be easy to bake, but they’re certainly tough to decorate...

Birria Red Tacos Prove Soaking Your Tortillas Is a Genius Move
Food Trends

Birria Red Tacos Prove Soaking Your Tortillas Is a Genius Move

by David Klein | Learn how to make birria tacos at home and you’ll never go back to your usual naked tortilla. A taco...

9 Short Rib Recipes to Feast on All Fall & Winter
Recipe Round-Ups

9 Short Rib Recipes to Feast on All Fall & Winter

by David Klein | Any way you cut it, short ribs satisfy with a juicy layer of fat that adds gobs of delicious beefy...