Fridge cake

Fridge cake

dessert recipes | serves 20

This is a super-indulgent and rich cake. Serve in small slices with an after-dinner espresso for a decadent treat

1. Line a 1-litre loaf tin with clingfilm, leave the clingfilm edges hanging over the sides of the tin. Break up the amaretti in a bowl and add cherries, pistachios and coconut. In a separate 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 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. Refrigerate for 2 3 hours until firm. When ready to serve, turn onto a board and dust with cocoa. Slice and serve.


Recipe Georgie Socratous
Photo Jan Baldwin

from Issue 14


300g amaretti biscuits
150g sour cherries
200g pistachios
50g desiccated coconut
400g dark chocolate
200g butter
3 tbsp golden syrup
Cocoa powder, to serve

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