Almond and hokey-pokey ice-cream sponge roll

For almond sponge, preheat oven to 160°C. Grease a 23cm x 33cm Swiss roll tin and line it with baking paper. Pulse almond meal, flour, almonds, 90gm caster sugar and a pinch of salt in a food processor until combined and almonds are chopped. Whisk eggwhites in an electric mixer until soft peaks form, then gradually add remaining caster sugar and whisk until a smooth glossy meringue (6 minutes). Gently fold in almond-meal mixture, then spread batter evenly in prepared tin and bake until light golden and firm to touch (8-12 minutes). Cover with a tea towel and cool completely.

Sprinkle raw sugar over a large sheet of baking paper placed on 2 overlapping larger sheets of foil. Invert sponge onto sugar, remove tray and peel off baking paper.

Beat ice-cream in a bowl until spreadable, then,working quickly, spread it over two-thirds of the sponge lengthways and press honeycomb evenly into the surface. Rolling away from you, and using the foil to lift and roll over, wrap the sponge into a log shape, then gently twist the ends of the foil to secure. Freeze until firm (overnight).

Serve sponge roll in slices topped with extra honeycomb. Sponge roll will keep frozen in an airtight container for a week (honeycomb may begin to weep after 2 days).