My blog has been left someone neglected over the christmas and new year period. After the usual December food binge and the piling on of pounds, I suppose I just didn't feel much up to cooking. Thankfully though, that feeling didn't last long.
So January has arrived and we are all... how shall i put it... replete. The urge to diet and detox is definitely upon us. Now I for one am a big believer in the philosophy that the best type of diet is a balanced one. Ergo, healthy nuts and dried fruit should always be balanced by naughty chocolate and biscuits!
White Chocolate, Cranberry and Macadamia Fridge Cake.
Keep this tasty little treat in the fridge for up to 3 or 4 days and cut a cheeky slice off whenever you need a little pick me up!
White Chocolate, Cranberry and Macadamia Fridge Cake.
Keep this tasty little treat in the fridge for up to 3 or 4 days and cut a cheeky slice off whenever you need a little pick me up!
RECIPE
300g Dark Chocolate
220g Butter, cut into small chunks (plus a little extra for greasing)
1 tbsp Golden Syrup
225g Digestive Biscuits
1 tbsp Orange Zest
75g Macadamia Nuts
75g Dried Cranberries
75g White Chocolate Buttons
Grease a loaf tin (or alternatively a large round cake tin) with a little butter. Break the chocolate into small pieces and place it in a small heatproof bowl. Add the butter and golden syrup then place the bowl over a pan of boiling water and leave to melt, stirring occasionally.
Meanwhile, break the digestive biscuits into small, bite-sized pieces and place them in a large mixing bowl. Cut the macadamias in half and add these to the biscuits, along with the dried cranberries and orange zest.
When the chocolate mixture has melted, stir to blend and then add it to the biscuit mixture. Mix thoroughly so that everything is coated in the chocolate. Now that the mixture will have cooled a little, throw in the white chocolate buttons and stir again to coat. Transfer the mixture to your loaf tin and place it in the fridge for at least 3 hours or until properly set.
300g Dark Chocolate
220g Butter, cut into small chunks (plus a little extra for greasing)
1 tbsp Golden Syrup
225g Digestive Biscuits
1 tbsp Orange Zest
75g Macadamia Nuts
75g Dried Cranberries
75g White Chocolate Buttons
Grease a loaf tin (or alternatively a large round cake tin) with a little butter. Break the chocolate into small pieces and place it in a small heatproof bowl. Add the butter and golden syrup then place the bowl over a pan of boiling water and leave to melt, stirring occasionally.
Meanwhile, break the digestive biscuits into small, bite-sized pieces and place them in a large mixing bowl. Cut the macadamias in half and add these to the biscuits, along with the dried cranberries and orange zest.
When the chocolate mixture has melted, stir to blend and then add it to the biscuit mixture. Mix thoroughly so that everything is coated in the chocolate. Now that the mixture will have cooled a little, throw in the white chocolate buttons and stir again to coat. Transfer the mixture to your loaf tin and place it in the fridge for at least 3 hours or until properly set.
Posts
This is such a great thing to make - quick, simple and totally delicious. Like the addition of cranberries and white chocolate - sweet & tart. Great photograph too.
ReplyDeleteOMG that looks divine!
ReplyDeleteThat looks heavenly, will definitly give that a go!
ReplyDeleteWow...that's such a great fridge cake. Love all the ingredients use. Thanks for sharing.
ReplyDeleteI have to agree, it does look divine. Gorgeous picture too.
ReplyDeleteThanks very much for your lovely comments guys!
ReplyDeleteThat does look good - perfect for my sweet tooth! Thanks for sharing.
ReplyDelete