Ingredients
Method
- Grease and line the base and sides of a 20cm round cake tin with baking parchment
- Put the Dark and Milk Chocolate in a heatproof bowl with the Butter, Golden Syrup and Mixed Spice
- Sit over a pan of gently simmering water and allow to melt, stirring occasionally, until smooth and combined
- Set aside to cool slightly
- Meanwhile, put the Ginger Nuts in a plastic food bag, then bash into pieces using a rolling pin
- Tip into a large mixing bowl and add the Almonds, Marzipan, Orange zest and Apricots
- Pour in the melted chocolate mixture and stir until well combined
- Spoon into the prepared tin, pressing the mixture down evenly
- Arrange the Maltesers in a circle around the outer edge
- Cover and chill for at least 1 hour or until firm
- Allow to stand at room temperature for 10-15 minutes before slicing and serving
Nutrition
Notes
- Ensure the chocolate mixture cools slightly before adding it to the dry ingredients. If it's too hot, it can melt the marzipan and apricots too much, making the mixture difficult to handle and affecting the final texture.
- Don’t over-crush the ginger nuts; aim for a mix of larger and smaller pieces. This gives more interesting texture to the fridge cake, rather than a uniform, fine crumb.
- Don’t over-crush the ginger nuts; aim for a mix of larger and smaller pieces. This gives more interesting texture to the fridge cake, rather than a uniform, fine crumb.