Christmas semifreddo with aromatic cake

Preheat the oven to 160 degrees. To prevent the dough from burning, line a loaf pan (or any other) with baking paper or a silicone mat, wrap the outside of the pan with a double layer of baking paper extending at least 2.5 cm above the edge, and secure it with twine. Place on a baking sheet.

Beat the butter with sugar until fluffy cream. While beating, gradually add the eggs. Introduce the flour, then add dried fruits, nuts, candied fruits, pistachios, and ginger. Finally mix in orange water, zest and citrus juice into the dough. Knead the dough until smooth (it should be quite loose) and transfer to a prepared mold. Level the surface and bake for 30 minutes. Reduce the oven temperature to 150 degrees and bake for another 1 hour and 45 minutes. The cake should be dense and golden; check readiness with a wooden stick (or toothpick). Leave the cake in the mold for at least an hour before transferring it to a rack to cool.

Line the mold (another one) with a double layer of food wrap. For the ice cream, whip the egg whites to a stable foam. Whip the cream (until thickened) separately and the yolks with sugar and orange liqueur into a thick cream. Fold the whipped cream into the yolk cream, then fold in the egg whites. Cut half of the cake into narrow strips and lay one even layer at the bottom of the mold. Pour in half of the ice cream, then layer more strips of cake on top, fill the mold with the remaining ice cream, and cover with the last pieces of cake. Cover with food wrap and place in the freezer overnight. When the semifreddo is firm, remove it from the mold and leave it wrapped in the film in the freezer.

Take the semifreddo out of the freezer an hour before serving. Remove the plastic wrap, slice into portions, and serve with a shot of orange liqueur.