Mar 192014
 

I have some preconceived notions that a cake can’t be good without baking and with those thoughts I was completely skeptical of the outcome. There are times when you are exuberant when proven wrong and I had that moment when I took the first bite of the cake. With a fist pump I took it for a potluck and my dear friends were raving about the cake.

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This cake as mentioned earlier is a no-bake cake that can be made with kids as a cooking project. They taste delicious and be forewarned they are very addictive and tempting. A perfect summer treat that can be made well in advance but need to be refrigerated and served cold. I wouldn’t advise them for a picnic in the park as they tend to melt in heat and can get sticky and messy. We are already gearing towards warm weather and this one sure makes the top of the list for must have summer treats. Enjoy!

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Step-by-Step Pictorial:

Recipe Source: theguardian

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Line 9×9 square pan with parchment paper. (Spray with cooking spray and then place the parchment paper for it to stick to the pan). In a small pan place the mixed dried fruit with the juice and heat in low heat until the fruit plumps and has absorbed most of the liquid. It took about 10 minutes for me. Set aside to cool.

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Melt the chocolate in a double boiler (a heat proof dish placed over another pot of simmering hot water with the dish not touching the water). Once the chocolate completely melts switch off the heat and let it cool slightly. In a bowl break crackers/biscuits into small pieces, set aside.

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Beat butter and golden syrup either with a wooden spoon or electric mixer until soft and fluffy. Add the egg yolk and mix well.

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Add the melted chocolate to the butter mixture and mix until all the ingredients are well incorporated. Now add the biscuit/cracker bits, nuts, dried fruits along with the juice and mix everything together until all the ingredients are mixed well.

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The mixture should neither be pouring consistency nor be a solid dough like bread. Using a ladle or spoon transfer the mixture into the prepared baking tin. Using the flat part of the ladle smooth the top evenly, cover the baking tin with plastic wrap and place it in the refrigerator for few hours to set. I refrigerated the cake overnight. Cut the cake into squares using sharp knife and store in an airtight container in the fridge. Serve cold. Enjoy!

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Perfect Fridge Cake

Ingredients

  • Mixed dried fruits (I used dried blueberries, cranberries, pomegranete, raisins) -- 11/4 cup
  • Carrot Juice/Orange Juice -- 5/8 cup
  • Digestive biscuits/Graham Crackers -- 200g (approx 26 honey-maid graham squares)
  • Dark Chocolate -- 150 g (I used 1 cup dark chocolate chips)
  • Milk Chocolate -- 150 g (I used equivalent Rollo chocolates)
  • Butter --1/2 cup
  • Golden Syrup -- 1 Tbsp (I used maple syrup)
  • Egg Yolk -- 1
  • Almonds and pistachios chopped -- 1 cup
  • Mixed Peel -- 2/3 cup (optional--I didn't use)

Instructions

  1. In a small pan place the mixed dried fruit with the juice and heat in low heat until the fruit plumps and has absorbed most of the liquid. It took about 10 minutes for me. Set aside to cool. Line 9x9 square pan with parchment paper. (Spray with cooking spray and then place the parchment paper for it to stick to the pan)
  2. In a bowl break crackers/biscuits into small pieces, set aside. Melt the chocolate in a double boiler (a heat proof dish placed over another pot of simmering hot water with the dish not touching the water). Once the chocolate completely melts switch off the heat and let it cool slightly.
  3. Beat butter and golden syrup either with a wooden spoon or electric mixer until soft and fluffy. Add the egg yolk and mix well.
  4. Add the melted chocolate to the butter mixture and mix until all the ingredients are well incorporated. Now add the biscuit/cracker bits, nuts, dried fruits along with the juice and mix everything together until all the ingredients are mixed well. The mixture should neither be pouring consistency nor be a solid dough like bread. Using a ladle or spoon transfer the mixture into the prepared baking tin. Using the flat part of the ladle smooth the top evenly, cover the baking tin with plastic wrap and place it in the refrigerator for few hours to set. I refrigerate the cake overnight. Cut the cake into squares using sharp knife and store in an airtight container in the fridge. Serve cold. Enjoy!
http://sizzlingveggies.com/challenges/blogging-marathon/perfect-fridge-cake/

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  8 Responses to “Perfect Fridge Cake”

  1. Very irresistible cake, u r tempting me to make some soon.

  2. Incredible fridge cake 🙂 looks fantastic and i wud love to grab some right away !!

  3. Now that spring has arrived this seems like a perfect recipe to try

  4. I wanted to try these as well..wish I had done..that one egg can be easily replaced I presume?..stunning pictures and yes now I can easily make it myself..

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  6. No bake cake looks so decadent and delicious.

  7. looks more like brownies – regardless I am sure it was delicious

  8. Looks so tempting:) I am sure this would have been a treat 🙂

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