Last night I served up sweetmeat cake, which is an egg-based tart with candied peel and chopped roasted hazelnuts in it. The recipe isfrom Jane Grigson’s English Food. To go with it I made ratafia ice cream – whipped cream mixed with crushed ratafia biscuits and some cointreau, and frozen. I meant to use Archers rather than cointreau, but didn’t have enough. The ice cream was nice, but rather too strongly flavoured for the tart. I might make it again and serve it with something else, though.