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1
Preheat the oven to 200C/180C fan/Gas 6.
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2
Grease an 18cm square cake tin and line with baking paper (or use a non-stick tin).
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3
For the cake, beat together the soft butter and peanut butter in a mixing bowl, then blend in the sugars and egg.
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4
Gently fold in the flour, baking powder and salt, and loosen the mixture with a little milk.
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5
Tip the mixture into the prepared tin and bake for 3035 minutes until risen and springy.
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6
Leave to cool in the tin a little, and then transfer to a wire rack to cool fully.
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7
Once cool, trim the edges of the cake and cut into four rectangular slices.
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8
Meanwhile, remove the ice cream from the freezer and leave to soften slightly.
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9
Once the cake has been removed from the tin, wash it out and line with cling film.
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10
Spoon the softened ice cream into the lined tin and press down firmly so its about 2cm deep.
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11
Put back in the freezer for 3040 minutes to harden up.
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12
Now prepare the meringue.
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13
Whisk the egg whites with the salt in a large, clean bowl.
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14
Gradually add the sugar, continuing to whisk until the whites are glossy and doubled in volume.
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15
Scrape the mixture into a piping bag with a plain nozzle.
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16
When the ice cream has frozen, cut it into slices the same size as your cakes.
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17
Place the ice cream slices on the cake slices, pipe on the meringue and carefully brown it with a cooks torch.
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18
Rush them to the table before they start melting!
