Gelato Shortbread Gateau

Enjoy a delicious home-made taste of la dolce vita that will prove tempting to absolutely everyone

Gelato Shortbread Gateau – Recipe by Lakeland

Makes 1 Cake

For the Cake

  • 1 tbsp vegetable oil
  • 50g Lakeland Popcorn Kernels
  • 50g desiccated coconut
  • 50g hazelnuts
  • 350g unsalted butter, at room temperature, plus extra for greasing
  • 165g caster sugar
  • 300g plain flour, plus extra for dusting
  • 120g cornflour
  • 30g chia seeds
  • 30g flax seeds

Vanilla Gelato

  • 200ml whole milk
  • 200ml double cream
  • 200g Lakeland Vanilla Flavour Italian-Style Gelato Mix

Chocolate Gelato

  • 100ml whole milk
  • 100ml double cream
  • 100g Lakeland Chocolate Flavour Italian-Style Gelato Mix

To Decorate 

  • Joe & Seph’s Sticky Toffee Sauce


  1. Preheat the oven to 180°C/Gas 4. Grease and line the springform tin and a baking tray with parchment.
  2. Heat the oil in a small saucepan, add the popcorn kernels and cover with a lid. Cook on a medium heat for 3-4 minutes, shaking the pan occasionally, until the popping has stopped. Remove from the heat and leave to cool.
  3. Spread the coconut and hazelnuts out separately on the lined baking tray and toast in the oven for 5-6 minutes or until the coconut turns golden brown and the nuts are lightly toasted. Set aside to cool, then roughly chop the hazelnuts.
  4. In a mixing bowl, cream the butter and sugar with an electric hand whisk, until light and fluffy. Sift the flour and cornflour into the bowl and whisk again for 1 minute to combine. Add the toasted coconut, chia and flax seeds and mix well.
  5. Using your hands bring the shortbread mixture together into a large ball. Tip out onto a lightly floured surface and divide into 3 pieces. Using the base of the cake tin as a guide, roll out one piece to a 23cm circle and place into the cake tin. Bake for 18-20 minutes or until just turning golden brown at the edges. Leave in the tin to cool slightly before transferring to a wire rack. Repeat with the other 2 pieces of dough. (If you have more than one tin, this will considerably speed up the baking time.)
  6. Meanwhile, make the vanilla gelato by placing the milk and cream into a large bowl and adding the vanilla mix. Whisk for 2 minutes with an electric hand mixer until thick and creamy. Repeat with the chocolate gelato ingredients. Chill the gelato until ready to use.
  7. Once all 3 rounds of shortbread have been cooked, line the cake tin with fresh parchment. Spoon half the vanilla gelato into the cake tin and spread it out evenly. Place a round of shortbread on top. Add the chocolate gelato, then another shortbread. Top with the rest of the vanilla gelato and finish with the final round of shortbread.
  8. Place the gateau into the freezer overnight or for at least 3 hours until the gelato has frozen.
  9. To serve, remove the gateau from the freezer and transfer onto a serving plate. Top with the popcorn and toasted hazelnuts and pipe sticky toffee sauce over the top, letting some drizzle over the edges.

Tip: Once out of the freezer this dessert will keep in the fridge for 30-40 minutes but it is easier to cut into portions when still frozen.

This recipe first appeared on Lakeland