This Fridge Cake Bites by Jamie Oliver is a wonderful way to prepare ahead for dessert. Assembled and refrigerated until firmed up, all that is left to do is slice the fridge cake. This cake contains cookies, meringues, nuts, and dried fruit. It is a delicious treat.
Notes: Break up the cookies and nuts into very small pieces to make your dessert easier to slice. Line your container with extra cling film; it will make it easier to remove the cake from the mold.
Fridge Cake Bites Recipes
Fridge Cake Bites
Ingredients
- 200 g digestive biscuits finely chopped
- 110 g whole pecans finely chopped
- 110 g pistachio nuts peeled and chopped
- 10 glace cherries you can replace with 20 dried sweetened cranberries as I did
- 2 ready-made meringue nests smashed up
- 150 g unsalted butter
- 1 tablespoon golden syrup replace with honey, corn syrup or maple syrup
- 200 g dark chocolate good-quality, 70% cocoa solids
Instructions
- Break the biscuits into small pieces directly into a large bowl. Add the pecans, pistachio nuts, cherries and smashed meringue. Put the rest of the ingredients into a second, heatproof bowl and microwave until melted.
- Mix the contents of both bowls together and line a 12 x 8 inch container that will act as a mould, with clingfilm.Leave plenty of extra clingfilm at the edges to fold over the top. Now spoon the mixture into the container. Put into the fridge to firm up, then turn out , removing the clingfilm, and cut into chunky slices. You can top with cocoa powder or chocolate shavings.
- This cake can be kept in an airtight container for a few days and actually improves in flavour after a few days.
- If you're allergic to nuts then simply leave them out of the recipe.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
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No-bake biscuit cake with condensed milk
A no-bake biscuit cake with condensed cream and chocolate sauce tastes just like a decadent dessert, but without the fuss! It can be made with only 4 ingredients, but if you prefer a healthier option, you can substitute butter with coconut oil. The recipe makes 8-12 servings. For the fanciest version, serve the cake on 2 Dec. and top it with some melted chocolate or cocoa powder for a rich, dark chocolatey finish.
To make this delicious dessert, begin by melting the butter and chocolate together in a medium saucepan. Once they are melted, mix them together. Once cool, add them to the biscuits. The biscuits must be crushed into small pieces, but not mushy! If you want the biscuits to be a little soggy, crush each biscuit into four or five pieces. Be sure to leave a few craters in the cake; this makes it look beautiful.
For a more decadent version, substitute cocoa powder for the powdered sugar. Melt the butter and add cocoa powder. Then, mix in chocolate and peanut butter. Then, fold the biscuits in the chocolate mixture until completely coated. You can even add nuts to the recipe instead of powdered sugar
Carrot cake bites
A delicious, healthy snack, FRIDGE CAKE BITES are the perfect way to enjoy a slice of homemade carrot or coconut cake without cooking the whole thing. They have all the flavor and texture of carrot cake without the calories or the guilt. They’re so simple to make that you’ll be surprised at just how easy they are to make. This recipe makes about 20 medium-sized balls. Once mixed, refrigerate until firm.
You can make a variety of carrot cakes with this recipe. You can use rolled oats, walnuts, or pecans, and coconut, which adds protein and flavor. You can also substitute the nuts with coconut or sunflower seeds. And, of course, you can omit the nuts altogether. If you don’t have pecans or walnuts, just substitute them with shredded coconut. Alternatively, you can use walnuts and raisins instead.
Once you’ve made the freezer-friendly version of this delicious dessert, it’s time to prepare the FRIDGE CAKE BITES. You can serve these bites for breakfast or as a snack. Carrot cake bites can be stored for up to five days in an airtight container in the fridge. You can also substitute the coconut for cocoa powder or crushed nuts. You can also use dried dates instead. Just soak the dates in warm water for 10 minutes, and then drain them before adding them to the food processor.
Golden syrup
For this delicious and simple recipe, you will need a small amount of golden syrup. The recipe calls for half a cup of sugar and three tablespoons of water. Combine these ingredients over a low to medium heat and simmer for 45 minutes. Remove from the heat, let cool for a few minutes, then pour into a sterilized jar. Once cool, pour into a small container or jar and keep it in a cool, dry place.
To make a sugar syrup, combine three tablespoons of sugar with 3 Tbsp water in a saucepan. Heat the mixture uncovered over low heat until it reaches 350F/175C. The syrup should turn golden caramel color. The finished product should be a thick, golden-brown syrup. If you do not have Golden Syrup, you can substitute honey. However, this will change the taste of the treats.
To make the icing, mix golden syrup with cream. Heat over a low heat until smooth. Remove from the heat and let cool for five minutes. Use a balloon whisk to mix the ingredients. Allow the mixture to cool before pouring it over the cake. Allow it to set before serving. The frosting contains half chocolate, so be sure to chill it before using. If the frosting melts off during baking, it will not stay on the cake.