HomeCake recipesJames Martin’s Ice Box Cake Speedy to make, this Ice Box cake from James Martin is ideal for a simple yet sumptuous slice – especially on a warm afternoon. Ingredients 400g raspberries, (optional) 2 litres double cream 70 chocolate biscuits Method 1 Crush the raspberries, if using, through a sieve to make a smooth purée. 2 Whip the cream to loose, soft peaks and fold through the raspberry purée to create a marbled effect. 3 Place 7 biscuits in a circle formation on a cake stand, cover in a layer of the raspberry cream, making sure the biscuits are still visible at the sides. Top with another layer of biscuits. 4 Repeat the process until you have used up all the biscuits, and finish with a layer of cream. Serve immediately, or chill in the fridge for a few hours and serve very cold. Recipe courtesy of James Martin for Cooked.com. See here for more.