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A meringue dessert with flaming alcohol being poured over it Tried & Tested

Baked alaska

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A fantastic after dinner show stopper, this baked alaska recipe was featured on the second series of Baking Mad with Eric Lanlard on Channel 4.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Serves:4
  • Skill level:advanced

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Ingredients

For the sponge

  • 175g 6¼ oz Butter (unsalted) softened, plus extra for greasing
  • 175g 6¼ oz Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
  • 3 3 Egg(s) (free range)
  • 1 1 Lemon(s) finely grated, zest and juice
  • 175g 6¼ oz Self-raising white flour (we like Allinson) Self-raising white flour
  • 150ml 5⅛ fl oz Ice cream Vanilla
  • 125g 4½ oz Dried mixed fruits
  • 25ml 1 fl oz Grand marnier

For the meringue

  • 6 6 Egg white(s) (free range)
  • 400g 14⅛ oz Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
  • 4tbsp 4tbsp Apricot jam
  • 25ml 1 fl oz Grand marnier

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Place the dried fruit in a bowl and drizzle with Grand Marnier. Leave overnight so that the alcohol infuses the fruit.

    Ingredients for this step

    • 125g 4½ oz Dried mixed fruits
    • 25ml 1 fl oz Grand marnier
  2. Classic mode Step 2

    Soften your ice-cream (use a mixer with a beater attachment for ease) and add the drained, soaked fruits to it. Pack into a loaf tin and refreeze.

    Ingredients for this step

    • 150ml 5⅛ fl oz Ice cream Vanilla
  3. Classic mode Step 3

    Preheat the oven to 190ºC (170ºC fan, 375ºF, gas mark 5). Lightly butter one of the remaining loaf tins.

  4. Classic mode Step 4

    In a bowl, cream together the butter and the sugar, using an electric hand whisk, until light and fluffy. Add the beaten egg, a little at a time, combining well after each addition.

    Ingredients for this step

    • 175g 6¼ oz Butter (unsalted) softened, plus extra for greasing
    • 175g 6¼ oz Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
    • 3 3 Egg(s) (free range)
  5. Classic mode Step 5

    Once the eggs are thoroughly combined, beat in the lemon zest and lemon juice, then sift on the flour and fold it in, using a large metal spoon.

    Ingredients for this step

    • 1 1 Lemon(s) finely grated, zest and juice
    • 175g 6¼ oz Self-raising white flour (we like Allinson) Self-raising white flour
  6. Classic mode Step 6

    Turn the batter into your prepared tin then place in the preheated oven and bake for about 25 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool for 10 minutes in the tin then turn out on to a wire rack to cool completely.

  7. Classic mode Step 7

    Once the sponge is completely cold, make your meringue. In a bowl, beat the egg whites using your electric hand whisk, gradually adding the sugar until you have a stiff and glossy mixture.

    Ingredients for this step

  8. Classic mode Step 8

    Spread a layer of the meringue on the base of the third loaf tin (not too thick). Cut the sponge in half horizontally and spread the apricot preserve over both of the cut ends. Lay one piece of the sponge, jam-side up, over the meringue then unmould the ice-cream, trim and lay on top. Now place the second piece of sponge, jam-side down, over the ice-cream. Use the remaining meringue to cover the top of the alaska so that it completely seals the cake, like an igloo! Place the alaska in the freezer until solid.

    Ingredients for this step

    • 4tbsp 4tbsp Apricot jam
  9. Classic mode Step 9

    Preheat the oven to 220ºC (200ºC fan, 425ºF, gas mark 7).

  10. Classic mode Step 10

    Remove the alaska from the freezer and immediately place in the preheated oven. Bake for 8–10 minutes, or until the meringue is coloured. You can use a kitchen blow-torch to add a final touch of colour.

  11. Classic mode Step 11

    In a small saucepan heat up the Grand Marnier. Carefully light it up and pour over the dessert just before taking it to the table.

    Ingredients for this step

    • 25ml 1 fl oz Grand marnier