INGREDIENTS:

1/2 cup butter
1/4 cup sugar
3 large eggs
2 Tbls Cape Herb & Spice Black Pepper
1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp Cape Herb & Spice salt
1/3 cup sour cream

METHOD

1. Pre-heat oven to 160 degrees C. Spray a loaf pan with cook & spray and cover with baking paper.
2. In a large bowl, with a hand mixer, cream butter and sugar at medium speed till light and fluffy, for about 3-4 minutes.
3. Add in the eggs one at a time. Fold in the cracked black pepper.
4. In another bowl, mix the dry ingredients together. Add the dry ingredients to the creamed butter, alternating with the sour cream. Mix well. Scrape batter into the loaf tin and level.
5. Bake for 50-55 minutes or until a cake tester comes out clean.
6. Cool in the pan for 15 minutes.
7. Cut cake into squares. Top with vanilla ice-cream.
8. Pipe meringue over it and blow torch.
9. Enjoy.

MERINGUE

• 4 large egg whites (room temperature)
• 1/4 cup caster sugar
• 1 tsp vanilla extract
• 1/4 tsp cream of tartar (optional, helps stabilize the meringue)

Whip the egg whites:

1. In a clean, dry bowl, whisk the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
2. Add sugar gradually:
3. Increase the speed to high and slowly add the sugar, one tablespoon at a time.
4. Keep whisking until stiff, glossy peaks form and the sugar has fully dissolved (about 5-7 minutes).

Add vanilla extract:

1. Gently fold in the vanilla extract.
2. Torch
3. Use the meringue to cover your frozen dessert completely, sealing in the ice cream.
4. Torch the meringue with a kitchen blowtorch until golden.