Fridge cake
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Serves 20
Cooks In10 minutes plus refrigerating
DifficultySuper easy
Nutrition per serving
Calories 312 16%
Fat 19.4g 28%
Saturates 8.7g 44%
Sugars 3.6g 4%
Protein 11.5g 23%
Carbs 22.4g 9%
Of an adult's reference intake
Ingredients
- 300 g amaretti biscuits
- 150 ml sour cherries
- 200 g shelled pistachios
- 50 g desiccated coconut
- 400 g dark chocolate (70%)
- 200 g unsalted butter
- 3 tablespoons golden syrup
- cocoa powder
Recipe From
Jamie Magazine
By Georgina Hayden
Method
- Line a 1-litre loaf tin with clingfilm, leaving the clingfilm edges hanging over the sides of the tin.
- Break up the amaretti in a bowl and add the cherries, pistachios and coconut.
- In a separate heatproof bowl, break the chocolate into small pieces and cut the butter into chunks. Add the golden syrup and melt in the microwave for 3 minutes, or until molten, giving the mixture a stir halfway through.
- Stir into the bowl of dry ingredients. Mix well and spoon into the lined tin, pushing the mixture down as much as you can.
Fold the hanging clingfilm over the cake to cover, then refrigerate for 2 ½ to 3 hours, or until firm.
- When ready to serve, turn onto a board and dust with cocoa. Slice and serve.
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