Crustless Cardamom & Blood Orange Milk Tart

Crustless Cardamom and Blood Orange Milk Tart |Selma's TableBrowsing through Woolworths’ South African website, I came across this intriguing recipe for Milk Tart, which is apparently, the ultimate braai recipe. It’s very unusual in that it is a really liquid batter but it does work and is absolutely delicious.

Crustless Cardamom and Blood Orange Milk Tart |Selma's TableAs a bonus, the house smelt amazing too – cardamom and cinnamon baking together is just such a wonderful smell! I think that this would be a lovely alternative to a chocolate dessert for easter lunch – it can be made a couple of days ahead and refrigerated so is absolutely perfect for entertaining.

Crustless Cardamom and Blood Orange Milk Tart |Selma's TableI must admit that my heart stopped when I realised how much liquid I was dealing with and I gingerly put it in the oven not expecting it to work at all but it did. “Folding” the egg whites into so much liquid was not easy.

Crustless Cardamom and Blood Orange Milk Tart |Selma's TableI think it would work better if the egg whites were folded in to only half the liquid and the rest stirred through. I used the last of the blood oranges to make this but you could of course, use conventional oranges.

Crustless Cardamom and Blood Orange Milk Tart |Selma's TableNot wanting any waste, I made a lovely syrupy orange sauce to go with it using sweet dessert/pudding wine, sugar and orange segments. If you don’t want to use a sweet wine, then just add a little orange juice instead.

Crustless Cardamom and Blood Orange Milk Tart |Selma's TableI am thrilled to be co-hosting Fiesta Friday #61 with the incredibly talented  Margy @La Petite Casserole for Angie of The Novice Gardener. In case you missed it, Fiesta Friday has a new home now –

If you are new to blogging, please do join the party, we would love to see you. Fiesta Friday is a great way to gain exposure and make new friends too. Be sure to comment, like and follow – Angie has such a friendly crowd at this party that you will come away with lots of new followers (as long as you interact) as well as a lot of inspiration!

Submit a post (please be sure to include the link and a mention, in your post, to Angie’s   Fiesta Friday #61 post – it’s only polite and also ensures that you can be considered for a feature next week!)  or just take a look at others are up to! If you’re new to Fiesta Friday, please do take a minute to read the guidelines.

Click on the purple button below to be taken to the party – you can take a look at what everyone has brought or join in with a post of your own. Enough nattering – let’s fiesta!


Crustless Cardamom and Blood Orange Milk Tart

  • Servings: 6-8
  • Difficulty: moderate
  • Print

Adapted from Woolworths South Africa


  • 700ml / 3 cups milk
  • 1 tsp vanilla paste
  • 1 tsp ground cardamom
  • 1 orange, zested (1 large or 2 small) and segmented
  • 4 large free-range eggs, separated
  • 200 g soft brown sugar
  • 3 Tbsp soft butter
  • 140 g plain/AP flour
  • 1 tsp baking powder
  • 1/2 t salt
  • cinnamon sugar, for dusting
  • Sugar
  • Sweet pudding wine


  1. Preheat the oven to 160°C. Line a deep, 25 cm baking tin with baking paper. If it is a springform pan, you may want to also cover the outside with some foil to protect against seepages.
  2. Measure out the milk in a jug then stir in the vanilla paste, cardamom and orange zest and set aside.
  3. In a small bowl, sift or hand whisk together the flour, baking powder and salt to mix it all together and set aside
  4. Beat egg whites until stiff and set aside.
  5. Beat the egg yolks, sugar and butter until pale and creamy.
  6.  Fold the flour mixture into the egg mixture with a enough of the flavoured milk to make a loose batter.
  7. Gently fold in the stiffly beaten egg whites.
  8. Then slowly stir in the rest of the milk.
  9. Set your prepared pan onto a rimmed baking sheet – it’s easier to move and safe guards against oven disaster.  Pour the very liquid batter into the prepared pan. Sprinkle with a good dusting of cinnamon sugar, then bake for 1 hour, or until almost set – it should have a lovely golden crust. A quick poke with a wooden skewer will tell you if it is done.
  10. Remove from the oven and leave to cool, then refrigerate until set.
  11. Segment the oranges and place in a pan. Squeeze over any juice from the membranes and sprinkle with a little sugar. Add a splash of booze. Heat until syrupy. Cool and serve with the slices of the tart and a small glass of the remainder of the pudding wine!
© Selma Jeevanjee and Selma’s Table, 2015. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.


Poached Saffron and Citrus Pears with Vanilla Mascarpone

Poached Saffron and Citrus Pears with Vanilla Mascarpone | Selma's TableIt’s Part 2 of the Fiesta Friday Anniversary Block Party Celebrations which I am thrilled to be co-hosting with the talented Nancy of Feasting with Friends. If you are a long time reader, you will know that the lovely Angie of The Novice Gardener hosts a virtual party every Friday where bloggers swap recipes and stories. It’s been a whole year since Angie grew the amazing community that is Fiesta Friday so it was only fitting to celebrate with a 2 week long party!  Last week was all about cocktails, canapés and appetisers – and there certainly was no dearth of creative and delicious recipes made specially to celebrate Angie’s fabulous party by the appreciative Fiesta Friday crowd. In fact the submissions were just so fabulous that Angie is going to write a post specifically to highlight the best ones.

This week, Fiesta Friday is about special occasion main courses and desserts and I can’t wait to see what everyone brings to the party. You are most welcome if this is your first time visiting  Fiesta Friday – here are a few guidelines to get you started. To join the party, all you have to do is click on the purple “Fiesta Friday” badge just before the printable recipe, below. Please don’t be shy and drop and dash – we would love to get you know you, so mix and mingle by visiting the other blogs and leaving some likes and comments!

Poached Saffron and Citrus Pears with Vanilla Mascarpone | Selma's TableTo mark this special event, this week I wanted to make something that would look elegant, taste spectacular but also not be too heavy. After cocktails, canapés, appetisers and a main course there may not be much room for a heavy dessert. And, not that I am greedy or anything, but I will want a few slivers of cheese to round off this special meal! So the ingredients had to be light but luxurious and to fit in with busy lifestyles, the dessert should be able to be made a day earlier. Pears have been calling my name for a few months now – I have a real thing for them in the winter and I love poached pears. So I decided to poach the in a orange and lemon juice mixture, warmed up by bay leaves, cardamoms and the haunting flavour of saffron. A little honey took the edge off the sauce. The mascarpone tastes just like vanilla ice-cream when a little vanilla paste is beaten into it, and the crunchy pistachio nuts add a much need crunchy texture to each blissful mouthful.

Poached Saffron and Citrus Pears with Vanilla Mascarpone | Selma's TableThese Poached Pears with Saffron Mascarpone are an elegant sweet course that can be served warm or cold depending on the weather and your time constraints. Either way, they can be prepared the day before and plated just before serving. Gently heat through the pears in the poaching syrup if you are serving this warm and then plate them up. To make this an even more healthy option, substitute greek yoghurt for the mascarpone. If you don’t want to fan slice the pears, then you could just cut the in quarters too. They are very easy to make and to eat! Angie has opened the party so let’s the festivities begin!

Poached Saffron and Citrus Pears with Vanilla Mascarpone | Selma's Table

Please click on the Fiesta Friday badge below, to either take a look at all the other submissions or to enter your specially created main course or dessert recipe post to the party.


Poached Saffron and Citrus Pears with Vanilla Mascarpone

  • Servings: 4
  • Difficulty: easy
  • Print


  • 4 x oranges
  • 4 x lemons
  • 400 ml sweet dessert wine
  • 3 bruised cardamom pods –
  • 4 bay leaves
  • pinch of saffron strands
  • 3 Tbsp honey
  • 4 ripe Conference pears
  • 200 g mascarpone cheese
  • 1 tsp vanilla paste or the seeds from one pod
  • 2 Tbsp chopped pistachio nuts


  1. Juice the oranges and lemons – the juices should come to about 700ml and pour into a large shallow pan together with the sweet wine, cardamom, bay leaves and the saffron. Heat gently for 20 minutes or so – don’t let it boil as the froth spoils the appearance of the sauce. Stir in the honey and taste – the honey should soften the sharp citrus notes. Let this heat for another 10 minutes or until the mixture is nice and syrupy but not too thick.
  2. In the mean time, peel the pears and slice in half. Remove the cores with a teaspoon. Lay each half, face down and slice 4 or 5 times without going all the way to the top.
  3. Beat the mascarpone with the vanilla paste until it is smooth and set aside.
  4. Add the pears to the pan and poach for 5-10 minutes; spooning the syrup over them from time to time. The poaching time will depend on how ripe the pears are.
  5. Remove the pears once they are soft and set aside.
  6. The poaching liquid should be thick and syrupy. If it’s not, keep heating it until it reduces but don’t let the liquid boil. Fish out the bay leaves and the cardamom pods.
  7. Spoon some of the sauce onto 4 plates, Top with a good spoonful of the vanilla mascarpone. Drape two pear halves on top of the vanilla mascarpone on each plate and scatter over the chopped pistachios.
© Selma Jeevanjee and Selma’s Table, 2015. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

Peach & Amaretti Crisp

Peach & Amaretti Crisp | Selma's TableWhen I first began baking, all those years ago in Canada, my Mum would always exhort me to to cut back on the amount of sugar that was called for. Invariably there was a lot of sugar in those recipes for cakes, cookies and bakes so reducing it was not too much of a hardship. It is something that I still do today. Even though I would like to think that modern recipes have dialled this down somewhat, I still find that I can usually cut back a little on sugar. I bake a lot but Jake has never needed a filling in his nearly seventeen years on this sugar mad planet. He doesn’t have a dentist phobia either!! When he was a baby, I used to make all his food – steaming, pureeing and freezing vegetables in ice cube trays – no added sugar, salt or preservatives! When he was a toddler, sweets were for Sundays and as he got older and developed a liking for fizzy drinks, they were reserved for occasions like restaurant meals or birthdays. I like to think he got off to a good start even though he does love a Mars bar!

Peach & Amaretti Crisp | Selma's TableTrying to cut back on sugar meant that I almost didn’t post this recipe for Peach and Amaretti Crisp. I didn’t think the squares of Crisp were sweet enough but Jake had a friend round for dinner on Monday and they both thought that the squares were perfect. I didn’t add any sugar to the base as I thought the sugar in the Amaretti was enough (I had a taste of the dry mix just to make sure – the things I do for you, dear Reader..) but when I tasted a square without the glaze I came to the conclusion that my quest had gone too far. But  once they were glazed, they were absolutely delicious – just sweet enough to bring out the flavours of the peaches and the almonds.

Peach & Amaretti Crisp | Selma's TableThe amaretti are such a visual treat. These ones come in such a pretty tin, wrapped in papery twists; some with fringed edges. When I was married, we used to frequent a local Italian restaurant and they used to serve these with the coffee. My husband, replete with excellent food and Saint-Emillion, would roll the paper into a column place it on the tablecloth and set it alight. I, heart in mouth, would watch with a combination of terror and childish delight, as it would rise, flaming, off the table and burn to an ash.

Peach & Amaretti Crisp | Selma's TableThis Peach and Amaretti Crisp is quite a simple thing to make. Blitz the base which is also the topping, together, reserving a cup full for the topping and pat the rest into the prepared cake tin and bake for 15 minutes. While it is baking, make the peach filling which is essentially whisked egg, sugar and almond meal into which you fold the chopped peaches. The hot base is covered with the peach filling and the reserved topping is sprinkled over with some flaked almonds. While that finishes baking, the glaze can be prepared to be drizzled over the Peach and Amaretti Crisp when it is cold. You end with a mouthful of crisp, gooey, crunchy fruity, almondy deliciousness that is perfect with an espresso. So make the most of the seasonal peaches as the summer segues into autumn and make these – they make a very nice after school snack too!

Peach & Amaretti Crisp | Selma's Table

Peach & Amaretti Crisp

  • Servings: 16 pieces
  • Difficulty: Easy
  • Print

Adapted from Peaches ‘n’ Cream Bars by Sally’s Baking Addiction


For the base and topping:

  • 80 g amaretti biscuits (9 biscuits)
  • 190 g plain/AP flour
  • 50 g oats
  • 40 g ground almonds/almond meal/almond flour
  • 150 g cold, unsalted butter, cubed
  • 2 Tbsp flaked almonds

For the filling:

  • 3 tasty peaches
  • 1 large egg
  • 100 g caster sugar
  • 1 Tbsp ground almonds/almond meal

For the glaze:

  • ½ c icing/super fine sugar
  • 2 Tbsp crème fraîche
  • ½ tsp vanilla extract


  1. Pre-heat oven to 180 C/350 F
  2. Line a 9 inch square tin with baking parchment so that the base and sides are covered – use a few dabs of butter to get the paper to stick to the pan.
  3. Place the amaretti biscuits in a food processor and blitz to a fine powder.
  4. Add the flour, oats and almond meal and pulse a couple of times to combine.
  5. Add the cold butter and pulse until the mixture looks like coarse, damp sand.
  6. Set aside 1 cup of this mixture for the topping and tip the rest into the prepared tin. Pat it level – don’t press down too hard or it will be tough – then bake for 15 minutes.
  7. While the base is baking, get the filling ready; peel, pit and chop the peaches into 1 cm chunks.
  8. Using an electric mixer and a medium sized bowl, whisk the egg and sugar until pale and creamy – about 2 minutes. Then add the almond meal and salt and whisk again. Fold in the peaches.
  9. After the base has been in the oven for 15 minutes, remove it and top with the filling – covering the hot base as evenly as you can with the peaches.
  10. Sprinkle over the reserved topping and scatter over the slivered almonds.
  11. Bake for 30-35 minutes until golden brown.
  12. Cool in the tin for 10 minutes, then using the lining paper as handles, lift out and place on a wire rack to cool completely before glazing.
  13. Combine glaze ingredients together until smooth and drizzle over the top.

Stores brilliantly, covered in the fridge for 4-5 days.

© Selma Jeevanjee and Selma’s Table, 2013, 2014. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

Cook the Books – Demerara Lemon Cake

cook-the-books-demerara-lemon-cakeNigel Slater’s recipes seem to have a resonance that are simultaneously timeless and on trend. It was his ‘Real Fast Food’ to which I first turned when I would come home from a long day at work and it is his ‘Kitchen Diaries” today to which I will always flip through to get inspiration. The cake below is another syrup soaked affair, full of zingy lemon flavour and dense with almonds and eggs. It is perfect as a light pudding with a dollop of thick Greek yoghurt and some strawberries or raspberries.  I been making it since 2010, initially for Jake’s lunch box but now, to occasionally have for unexpected visitors as it also keeps extremely well.





It’s not a difficult cake to make as long as you get everything measured out and ready to go. The first thing to do is to make the topping which is merely a matter of  slicing a lemon and simmering it for 5 or 6 minutes in a little water and sugar. This cools as you get on with the cake. Beat the butter and the sugar, then add the eggs, one at a time, beating well after each addition. If the batter starts to look curdled you can either add a spoonful of the flour mix with every egg or just ignore it as it all comes together in the end.  Fold in the flour mixture and scrape it into a lined loaf tin. Top with the lemon slices and bake. While it is baking, make the syrup which is just a little water and sugar and pour it over the spiked cake while it is still warm out of the oven. This is the first time I have made it in a conventional oven (as opposed to a fan oven) and the lemon slices sank – this has happened with other bakes too so the next time I try a topped cake, I will be turning the fan on to see if it makes a difference…


Lemon slices after simmering


Ready for the oven


For those of you who have been asking about Demerara sugar, it is a golden, raw cane, large crystal sugar, similar to Turbinado sugar. This is what BBC Food have to say about it;

This pale-coloured and mild-tasting raw cane sugar is named after its place of origin – Demerara, in Guyana – but it is now imported from various other countries, such as Jamaica, Malawi and Mauritius. It has large sparkling golden crystals and a crunchy texture. Traditionally used to sweeten coffee, it’s perfect for sprinkling but can also be used for baking, particularly in things that need extra crunchiness such as crumbles, cheesecake bases, flapjacks and biscuits.

This is what Wikipedia has to say about brown sugar;

Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content, or it is produced by the addition of molasses to refined white sugar (so-called Molasses Sugar).

Brown sugar contains from 3.5% molasses (light brown sugar) to 6.5% molasses (dark brown sugar) based on total volume. Based on total weight, regular brown sugar contains up to 10% molasses. The product is naturally moist from the hygroscopic nature of the molasses and is often labelled as “soft.” The product may undergo processing to give a product that flows better for industrial handling. The addition of dyes and/or other chemicals may be permitted in some areas or for industrial products.

And finally, this is what Wikipedia has to say about white sugar;

White refined sugar is typically sold as granulated sugar, which has been dried to prevent clumping and comes in various crystal sizes for home and industrial use:

  • Coarse-grain, such as sanding sugar (also called “pearl sugar”, “decorating sugar”, nibbed sugar or sugar nibs) is a coarse grain sugar used to add sparkle and flavor atop baked goods and candies. Its large reflective crystals will not dissolve when subjected to heat.
  • Granulated, familiar as table sugar, with a grain size about 0.5 mm across.”Sugar cubes” are lumps for convenient consumption produced by mixing granulated sugar with sugar syrup.
  •  Caster (or castor) (0.35 mm), a very fine sugar in Britain, so-named because the grains are small enough to fit through a castor, a form of sieve. Commonly used in baking and mixed drinks, it is sold as “superfine” sugar in the United States. Because of its fineness it dissolves more quickly than regular white sugar and is thus especially useful in meringues and cold liquids. Castor sugar can be prepared at home by grinding granulated sugar for a couple of minutes in a food processor.
  • Powdered, 10X sugar, confectioner’s sugar (0.060 mm), or icing sugar (0.024 mm), produced by grinding sugar to a fine powder.

Demerara Lemon Cake

  • Servings: 8 slices
  • Difficulty: Easy
  • Print


For the topping

  • 1 large lemon
  • 4 Tbsp water
  • 2 Tbsp demerara sugar

For the cake

  • 200 g soft unsalted butter
  • 200 g demerara sugar (I use 100g caster/superfine and 100g soft light brown)
  • 4 large eggs
  • 90 g plain flour
  • 90 g ground almonds or almond meal
  • ½ tsp baking powder
  • 1 large lemon, zested

For the syrup

  • The juice from the lemon that has been zested
  • 2 Tbsp demerara sugar


For the topping

  1. Place water and sugar in a small pan.  Slice lemon thinly and add to the pan. Bring to the boil and let simmer for about 5 minutes or until most of the water has evaporated.
  2. Set aside to cool while you get the cake ready.

For the cake

  1. Pre-heat the oven to 160C/ 325F and line a loaf pan with paper.
  2. Beat the butter and sugar together until light and fluffy. This will take longer with demerara sugar as it is a larger crystal.
  3. Add the eggs, one at a time, beating well after each addition. The mixture may look curdled but it will be fine once the dry ingredients are added.
  4. Combine the rest of the (dry)  ingredients in a bowl and whisk to make sure that the mixture is well blended
  5. Fold the dry ingredients into the batter with a large metal spoon to preserve as much of the air as possible.
  6. Scrape into the lined loaf tin and overlap the reserved lemon slices down the middle of the batter.
  7. Bake for 45 minutes.
  8. In the mean time, make the syrup by combing the lemon juice and sugar in a pan (I use the one I have cooked the slices in) and leave to dissolve while the cake bakes.
  9. Check the cake, using a skewer or toothpick – if it comes out clean then it is done – if there is some batter clinging to the then it will need a little  extra time.
  10. Remove the cake from the oven and spike all over with a toothpick. Pour the syrup (not all of the sugar will have dissolved) over the cake slowly and evenly.
  11. Leave to cool in the pan.
  12. Serve with a thick dollop of  yoghurt, cream fraiche or double cream and possibly some fruit such as raspberries or strawberries to make it more of a pudding course.

This damp cake keeps very well for a few days if it lasts that long.






Lemon and Saffron Semolina Cake

I don’t know about you but I can’t get used to these early evenings especially after the gorgeous summer we’ve had. As much as I love cold weather cooking I am finding myself drawn to sunny colours and citrus flavours in an effort to stretch out that summer feeling. Sunshine and light in a slice is what this Lemon and Saffron Semolina Cake is and long may it shine!

Lemon Saffron and Semolina Cake

Lemon Saffron and Semolina Cake

It is a damp, dense, sticky cake redolent with intense lemon and warm saffron flavours. Don’t be put off by the soaking-it-in-syrup stage – it is supremely easy and lends itself to all sorts of riffs (a dash of limoncello or amaretto or some thyme leaves…)  and is just utterly delicious! I tend to have a little bag of fine semolina in the cupboards for dusting when I make pasta. It is really easy to find in even the smallest of ethnic (Indian or Mediterranean) food provision shops. This could also be made with 1 large juicy orange instead of 2 lemons.

To make it gluten free, use fine polenta or cornmeal instead of semolina and a gluten free baking powder too.

It is not a difficult cake to make and because of it’s weighty ingredients is quite forgiving.

Lemon Saffron and Semolina Cake

Beat the butter and sugar until it is light and fluffy

Lemon Saffron and Semolina Cake

Soak the saffron threads in a tablespoon of kettle hot water

Lemon Saffron and Semolina Cake

Zest the unwaxed lemons finely

Lemon Saffron and Semolina Cake

Syrup soaked cake

Lemon Saffron and Semolina Cake

Lemon Saffron and Semolina Cake

Lemon Saffron and Semolina Cake

Lemon Saffron and Semolina Cake

Lemon Saffron and Semolina Cake

Lemon Saffron and Semolina Cake

Lemon Saffron and Semolina Cake

Lemon Saffron and Semolina Cake

Lemon Saffron and Semolina Cake

Lemon Saffron and Semolina Cake

Lemon and Saffron Semolina Cake

  • Servings: 12 slices
  • Difficulty: easy
  • Print

Adapted from Nigella Lawson’s Lemon and Polenta Cake


For the cake:

  • 200 g soft preferably unsalted butter (and a little smidgen  for greasing)
  • 200 g caster sugar
  • 200 g ground almonds
  • 100 g fine semolina  polenta or cornmeal will make it gluten free)
  • 1 ½ tsp baking powder
  • 3 large eggs
  • zest of 2 unwaxed lemons (save lemons to juice for the syrup)
  • pinch of saffron threads dissolved in 1 Tbsp of hot water

For the syrup:

  • juice of 2 lemons (put the whole, zested lemons in a microwave for about 75-90 seconds to maximise the juice output!)
  • 125 grams icing sugar


  1. Preheat oven to 180°C/160°C Fan/ 350°F and put the kettle on.
  2. In a little bowl/saucer (I used one one those tiny soy dipping dishes) place the saffron threads giving them a bit of a rub together as you do so. Pour over about 1 Tbsp of hot water from the kettle and leave to steep while you get on with the rest of the recipe.
  3. Line the base of a 23cm / 9inch springform cake tin with a circle of baking paper and grease its sides lightly with butter.
  4. Beat the butter and sugar till light and fluffy – this will take about 5 minutes depending on how soft the butter is. Don’t skimp on this step as this not only helps to aerate but also serves to somewhat dissolve the sugar.
  5. Mix together the almonds, semolina and baking powder in a medium sized bowl and beat 2 heaped Tbsp of it into the butter-sugar mixture, followed by 1 egg. Then alternate with ⅓ of the dry ingredients and the 2 remaining eggs, finishing with the dry ingredients. Beat well after each addition.
  6. Beat in the lemon zest and saffron water and threads.
  7. Scrape the thick batter into the prepared tin and smooth it out evenly.
  8. Bake in the oven for about 40 minutes, checking after 30. Mine was done at 30 minutes but I have a very hot oven. The cake is done when a cake tester  comes out quite clean and the edges of the cake have begun to shrink away from the sides of the tin even if it seems a bit tender.
  9. Place onto a wire cooling rack, but leave it in its tin.
  10. Make the syrup by boiling together the lemon juice and icing sugar in a small saucepan. When the icing sugar’s dissolved into the juice, it’s ready. Let it cool for 5 minutes or so.
  11. Prick the top of the warm cake all over with a cake tester or toothpick – don’t use anything too big like a skewer as it will punch too-large holes in the cake.
  12. Slowly pour the warm syrup over the cake, and leave to cool before taking it out of its tin.
  13. Eat as is or serve as a pudding with a spoonful of creme fraiche and a pretty dusting of icing sugar.
© Selma Jeevanjee and Selma’s Table, 2013, 2014. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to

Lemon Saffron and Semolina Cake

Lemon Saffron and Semolina Cake

Lime Ice Cream in a Ginger Snap Crust


Lime Ice Cream in a Ginger Snap Crust | Selma's Table

Lime Ice-Cream in a Ginger Snap Crust

Lime Ice-Cream in a Ginger Snap Crust

We’ve been having a scorcher of a summer. Long, hot, sunny days and still, sticky nights punctuated by the odd thunderstorm; made bearable by the reassuring whirr of the electric fan. Not that I am complaining after the utterly miserable summers we have suffered in recent years but I have been making a LOT of ice-cream. Separating eggs, making custards, freezing egg-whites, planning on making meringues… But precisely because it has been so hot, I have been reluctant to switch on the oven and to be perfectly honest, mine is really playing up, which makes me even more reluctant to bake in it. And then I discovered that there is an ingredient which makes a rich tasting ice-cream, which yields easily under a greedy spoon; which does not involve custards, more freezing of egg whites or even churning. This magic ingredient is sweetened condensed milk – that stalwart of the banoffee pie. It is quite incredible and not a little dangerous because with a pot of double cream, a tin of condensed milk and some flavourings, you are only a couple of hours away from a gorgeous frozen nirvana.

Condensed milk (it is usually always sweetened) is essentially milk which has had water removed and sugar added to it. With an incredibly long shelf life, it and was ordered in great quantities as rations for American soldiers fighting the Civil War in the 1860’s. They spread the word on their return home which is when this ingredient was adopted into the mainstream. Now, of course, it is known everywhere; used for making sweet treats as well as for adding to coffee, tea and even stout.

Indeed, my first foray in the kitchen was as a toddler and involved my granny slicing up stale white bread into fingers and laying out separate bowls of condensed milk and coconut flakes in which to dip and roll the slices. Oh! It was sweet, sticky heaven for a child! These, I would place haphazardly on the baking tray and watch with growing anticipation as they turned a toasty brown in the oven, filling the air with the sweet comforting aroma of baking. I was only ever allowed to have two and now find myself wondering what happened to the rest.

Lime Ice-Cream in a Ginger Snap Crust

Lime Ice-Cream in a Ginger Snap Crust

I have tweaked the original recipe quite a lot. I don’t see the point of using 3/4’s of a cup of condensed milk, leaving behind a less than a quarter cup in the tin. What is to be done with such a small amount, since my son is no longer a toddler and would not have the slightest interest in dipping and rolling stale bread. Ditto the double cream. I stand firmly in the camp of Nigella Lawson on this point, who rather sensibly advocates using up ingredients in the measures in which they come – in as much as it is possible of course. We don’t really do graham crackers in the UK – I always use digestives instead but I quite liked the idea of a ginger biscuit base with lime. If I was making this for a dinner party, I would consider the addition of a layer of dark chocolate between the base and the cream, a delicious must.

I have been working on my photo taking skills – hope you can see an improvement! After a little research I have started using the Snapseed App to gussy up the shots! Let me know what you think.

Lime Ice-Cream in a Ginger Snap Crust

Blitzing the biscuits to a fine crumb


Looking like damp sand after the addition of butter


Ginger crust ready for the oven


Grated lime zest


Lime juice

When buying limes, give them a little squeeze – you want limes which yield a little, not rock hard balls which will have little juice.


Thickened cream and lime juice mixture

This really is chemistry at work in the kitchen – the addition of lime juice to the condensed milk magically thickening the cream with no need to whip at all.


Baked ginger crust (burnt edges trimmed)


Ready for the freezer

Lime Ice-Cream in a Ginger Snap Crust

Lime Ice-Cream in a Ginger Snap Crust

With temperatures set to rise again you may find find yourself very glad to happen upon this the freezer. It is sweet, tart and creamy with a pleasing warmth from the ginger snap biscuit base. I find that the addition of raspberries goes very nicely with a slice.

I am adding this recipe  to the Family Foodies challenge which is “Chill Out” for July hosted by Vanesther @ Bangers and Mash and Lou @ Eat Your Veg.


I’m also taking this over to Love in the Kitchen Tasty Tuesday for their Summer Ice-cream Social

Lime Ice Cream in a Ginger Snap Crust

  • Servings: 6 - 8
  • Difficulty: easy
  • Print

Adapted from Serious Eats


  • 20 ginger biscuits
  • 4 digestive biscuits or graham crackers
  • 75g butter at room temperature
  • 1 Tbsp lime zest which was the zest from 3 limes which were very well washed first.
  • 1/2 cup lime juice – in this case it was the juice of 3 juicy limes
  • 1 can (397g) of sweetened condensed milk
  • 300ml tub of double cream
  • A few raspberries to serve – optional


  1. Preheat oven to 190C/375F
  2. Prepare your tin (a loose bottomed or springform one is best and if it isn’t non-stick then butter and flour it) I use a 9″/23cm loose bottomed non-stick one and like to put a circle of parchement paper on the base to make it really easy to slide onto a serving plate.
  3. Tip the biscuits into a food processor and blitz – you don’t want it to be powdery but neither should it be lumpy. Toss in the softened butter and blitz for a few moments until the mix resembles damp clumpy sand.
  4. Scrape out into the tin and pat the mix gently and evenly up the sides and on the base. Tamp it down gently with the bottom of a glass if you need to but don’t compact it too much. Pop it into the fridge for 15 mins then bake on the middle shelf for 15 minutes. Please check after 10 minutes – there is a lot of sugar in ginger biscuits which burns rather quickly. I found that the edges of the crust had caught but rescued the situation with a little judicious trimming once the shell had cooled. Place in the freezer while you get the filling ready.
  5. Zest the limes. Then put them on your work surface, lean on them a little and roll them back and forth a few times. This really helps to release the juice. Cut in half and juice them. I use a lovely olive wood reamer that I have had for years and no longer remember where I got it from. Pour the condensed milk and the double cream into a mixing bowl and hand whisk to mix the two together. Add the zest and the lime juice and continue mixing – it magically thickens in a couple of minutes.
  6. Dollop it into the cold shell, spreading it out with a spatula.
  7. Freeze for a couple of hours or longer, removing from freezer for 20 mins to 1/2 an hour before you want to eat.
  8. Dip your knife in hot water and slice, serving with raspberries or just as it is.


If alcohol is added to the mixture, it lowers the freezing point making for a real soft serve ice-cream. If you don’t want to taste the alcohol, use a tablespoon or two of vodka otherwise use tequila. It will only require 10 minutes or so to soften out of the freezer if alcohol is added.

If you want to change the flavour of the biscuit base, lay the whole biscuits of your choice in a layer on the bottom of a tin and then add 2 or 3 more (depending on how big they are) to allow for the sides, before blitzing.

As a variation, try espresso powder and Tia Maria or cocoa powder and Creme de Cacao (instead of the lime zest and juice) and freeze in an appropriate 500ml container. I have made both and they are absolutely delicious. Either would be nice on a chocolate biscuit base or in a cone. Because of the alcohol this will only need 10 minutes or so, out of the freezer, to soften.

Warning -do not buy more than 2 tins of condensed milk at a time as this is just temptation at its very worst!

Copyright – © Selma Jeevanjee and Selma’s Table, 2013, 2014. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.