Easiest Way to Make Yummy Jamie Oliver's Pistachio and Amaretti Fridge Cake

Jamie Oliver's Pistachio and Amaretti Fridge Cake. This super-indulgent and rich chocolate fridge cake recipe from Jamie Oliver is super easy to make and small "This is a super-indulgent and rich cake. Serve in small slices with an after-dinner espresso for a decadent treat. " Break up the amaretti in a bowl and add the cherries, pistachios and coconut. Beat the egg yolks with the sugar in an electric mixer until light and creamy.

Please enable functionality cookies to use this feature. Add the pistachios, tear in the cherries, then smash up and add the meringue. This classic sponge cake recipe is so versatile and dead easy to remember. You can have Jamie Oliver's Pistachio and Amaretti Fridge Cake using 9 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Jamie Oliver's Pistachio and Amaretti Fridge Cake

1. It's 300 g of amaretti biscuits (crunchy not soft).
2. It's 100 g of dried cherries or cranberries.
3. It's 150 g of shelled pistachios.
4. It's 50 g of desiccated coconut.
5. You need 400 g of dark chocolate (70%).
6. Prepare 200 g of unsalted butter.
7. It's 3 tablespoons of golden syrup.
8. You need 1-2 tsp of almond extract.
9. Prepare of cocoa powder.

It's great for birthday cakes, party cakes and cup cakes. Fridge cakes are the easiest dessert you can make. With just a few ingredients you can create a fun-filled chocolate rocky road or a classic tiffin treat. Great recipe for Jamie Oliver's Pistachio and Amaretti Fridge Cake.

Jamie Oliver's Pistachio and Amaretti Fridge Cake instructions

1. Line a 1-litre loaf tin with clingfilm, leaving the clingfilm edges hanging over the sides of the tin..
2. Smush up the amaretti in a bowl using the end of a rolling pin or a wooden spoon. You want a mixture of chunks and crumbs. Add the cherries, pistachios and coconut..
3. In a large pan, break the chocolate into small pieces and cut the butter into chunks. Add the golden syrup and melt on a low heat until molten, giving the mixture a stir every so often. Stir in the almond extract..
4. Pour the chocolate mixture into the bowl of dry ingredients and mix well, then spoon into the lined tin..
5. Push the mixture down as much as you can, I used a potato masher, then cover the tin with foil or clingfilm and refrigerate for at least four hours or overnight. Remove from the fridge around half an hour before you want to serve it so it's easy to slice neatly..
6. Turn out onto a plate and remove the clingfilm. Dust with sieved cocoa powder and serve in thin slices..

Yotam Ottolenghi's mint and pistachio chocolate fridge cake: mix and match the ingredients to suit whatever you have in the kitchen cupboards. Loads of delicious recipes and all the latest from Jamie Oliver HQ. www.jamieoliver.com. I was thinking of adding some 'salty' by using some salted almonds and some pretzel pieces, then chilling in a log and slicing it into nuggets. Drizzle with thesherry and pour half of the custard over the cake and sherry. It was one of her favorite cakes and was often served during her I was originally going to make traditional Victoria Sponge Cake with raspberry jam and whipped cream, but I was swayed when I saw Jamie Oliver's.