Nutty Fridge Cake

Ingredients:

200g cantucci biscotti
100g pecan nuts, roughly chopped
100g pistachio nuts, roughly chopped
15g dried apricots, chopped
15g glacé cherries, chopped
150g unsalted butter
1 tbsp golden syrup
200g dark chocolate
cocoa powder, for dusting

Method:

Break the cantucci biscotti into small pieces then combine in a bowl with the chopped nuts and dried fruit before mixing thoroughly to combine.

In the meantime, combine the butter, golden syrup and chocolate in the top of a bain-marie (double boiler) set over simmering water and cook, stirring constantly, until the ingredients melt and combine. Pour the chocolate and butter mix into the biscuit and nut mix. Stir to combine then spoon into a greased loaf tin lined with clingfilm (plastic wrap), ensuring you press the mixture well into all the edges. Fold over the overhanging clingfilm then transfer to the refrigerator and chill for about 2 hours, or until completely set.

After this time, use the clingfilm to help ease the cake from the tin. Dust with cocoa powder before slicing and serving. The cake will store in the refrigerator for up to a week.

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