Recipes Ginger and pistachio fridge cake

Recipes Ginger and pistachio fridge cake

Recipes Ginger and pistachio fridge cake

Recipes Ginger and pistachio fridge cake A no-bake, make-ahead Christmas treat, perfect for serving as an after dinner accompaniment. Ginger and pistachio fridge cake

Ingredients

  • 250g gingernut biscuits, chopped into 2cm pieces
  • 1/3 cup pecans, toasted, chopped
  • 1/4 cup pistachio kernels, toasted, chopped
  • 1/3 cup dried cranberries, chopped
  • 1/3 cup dried soft and juicy figs, chopped
  • 2 tablespoons glace ginger, finely chopped
  • 150g dark chocolate, chopped
  • 80g butter, chopped
  • 1/2 cup sweetened condensed milk
  • 1 teaspoon orange rind, finely grated
  • 1/4 cup NESTL´┐Ż BAKERS’ CHOICE Milk Choc Melts

Method

  • Step 1 Grease a 6cm-deep, 9cm x 19cm (base) loaf pan. Line base and sides with baking paper, extending paper 5cm above edges. Combine biscuits, pecans, pistachios, cranberries, figs and ginger in large bowl.
  • Step 2

    Place dark chocolate, butter and condensed milk in a medium saucepan over low heat. Cook, stirring, for 2 to 3 minutes or until melted and smooth. Stir in rind. Add to biscuit mixture. Stir until well combined.

  • Step 3

    Spoon mixture into prepared pan. Level surface with a spatula. Cover with plastic wrap. Refrigerate for 4 hours or until set.

  • Step 4

    Place chocolate melts in a microwave-safe bowl. Microwave on HIGH (100%), stirring with a metal spoon halfway through, for 1 minute until melted and smooth.

  • Step 5

    Using baking paper, lift cake from pan and transfer to a board. Discard paper. Drizzle top with melted chocolate. Refrigerate for 10 minutes or until chocolate has set. Cut into slices. Serve (see note).