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CRANBERRY PEANUT CHOCOLATE CAKE RECIPE

2 years ago

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 CRANBERRY, MARSHMALLOW AND PEANUT CHOCOLATE FRIDGE CAKE
A fridge cake, or tiffin, as it is also known, is perfect for making with children because it doesn’t need baking. Feel free to experiment with any combination of dried fruit and nuts you like: raisins, cherries, blueberries, walnuts and hazelnuts would all work well. You can also store this in the freezer, making it the perfect cake to take on a picnic. Simply put it in a chiller bag where it will act as an ice pack until you are ready to slice it.
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Servings
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Ingredients
Servings
MetricUS Imperial
Ingredients
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Lightly grease and line a 16 × 26mm baking tray with greaseproof or baking paper, leaving a generous overhang so that the paper will cover the top of the finished cake.
  2. Gently melt the butter, chocolate and golden syrup in a saucepan over a low heat. Remove from the heat immediately and allow to cool slightly.
  3. Meanwhile, place the digestives in a mixing bowl and break into small chunks.
  4. Stir the biscuits, marshmallows, cranberries and peanuts together. Pour in the chocolate mixture and mix well. Spoon into the prepared baking tray and press down with a spatula. Fold the overhanging paper over the top of the cake and using your hands press down hard to compact the mixture, then place in the fridge to set. Alternatively, place in the freezer and store until wanted.
  5. To serve, remove from the baking tray and slice into pieces.

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