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Scandinavian Ice-Box Cake

Ingredients

  • 1 x 440g can GOLDEN CIRCLE Crushed Pineapple
  • ½ cup castor sugar
  • 120g butter
  • 120g brown sugar
  • ¼ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • 1 pkt wheatmeal biscuits
  • 1 teaspoon grated lemon rind
  • 1 cup whipping cream
  • 1 tablespoon castor sugar
  • ½ teaspoon vanilla essence
Measurements guide

Ingredients

  • 1 x 440g can GOLDEN CIRCLE Crushed Pineapple
  • ½ cup castor sugar
  • 120g butter
  • 120g brown sugar
  • ¼ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • 1 pkt wheatmeal biscuits
  • 1 teaspoon grated lemon rind
  • 1 cup whipping cream
  • 1 tablespoon castor sugar
  • ½ teaspoon vanilla essence
Measurements guide

Ingredients

  • 1 x 440g can GOLDEN CIRCLE Crushed Pineapple
  • ½ cup castor sugar
  • 120g butter
  • 120g brown sugar
  • ¼ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • 1 pkt wheatmeal biscuits
  • 1 teaspoon grated lemon rind
  • 1 cup whipping cream
  • 1 tablespoon castor sugar
  • ½ teaspoon vanilla essence
Measurements guide

Method

Empty contents of pineapple can into saucepan, add the ½ cup castor sugar and bring to boiling point, stirring to dissolve sugar. Set aside to cool. Stir in lemon rind.

 

Crush biscuits finely. Melt butter in saucepan, add brown sugar and spices, stir over low heat until blended, then pour over biscuit crumbs. Stir to blend.

 

Make layers of crumbs and pineapple in a 20cm square cake pan, starting and ending with crumbs.

 

Whip the chilled cream, adding the tablespoon castor sugar and vanilla during beating. When thick and fluffy spread over top of dessert.

 

Chill 2 or more hours before serving.

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