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Ingredients
- 6 x Sponge Cakes, edges trimmed
- 1 pt vanilla ice cream
- 3/4 c. apricot jam
- 1/2 tsp cardamom
- 2 ounce rum
- 2 ounce butter Peanut or possibly canola oil, to fry Coating Batter
Directions
- Halve sponge cakes and scoop out center. Fill cavities with a half scoop ice cream. Close up cake, completely enclosing ice cream. Place in freezer. Heat jam in saucepan on medium heat. Season with cardamom and rum. Stir butter into apricot mix. Keep hot to serve. Heat oil in deep fryer to 375 degrees F. Remove cakes from freezer and dip into coating batter. Fry for 10 seconds or possibly till golden. Drain on paper towels. Serve on a heated platter, covered with apricot sauce.
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