Other than a little bit of soaking and needing to chill this cake preferably overnight, this is dead simple to make and absolutely delicious. Served with a glass of your favourite sherry, well it has been described as “just wicked”. I like to serve this at the end of a tapas evening – just seems to top the evening off perfectly!
Refrigerator cake
150g pitted prunes, roughly chopped
80ml Pedro Ximenez sherry
250g digestive biscuits, chopped
100g pecans, chopped
100g unsalted pistachios, chopped
50g glace cherries
150g unsalted butter, chopped
140g golden syrup
500g dark chocolate, chopped
Cocoa, to dust
Line a 25cm x 10cm loaf pan with plastic wrap leaving enough overhanging the sides to cover.
Place the prunes and sherry in a small bowl and soak for 2-3 hours.
Combine the biscuit, nuts, and cherries in a bowl. Place the butter, golden syrup and chocolate in a heatproof bowl and set over a saucepan of simmering water (don’t let the bowl touch the water), stirring gently, until the chocolate melts. Remove from the heat. Add biscuit mixture, prunes and any soaking liquid, stirring to combine. Firmly press mixture into the loaf pan to expel any air bubbles, cover with overhanging plastic wrap and chill for at least 4 hours, preferably overnight, to set.
Invert onto a platter to serve, dust with cocoa and slice into 2cm-thick slices.
