Fig and Cranberry Refrigerator Cake

    4 hours 15 minutes

    This refrigerator cake is a modern twist on the old-fashioned hedgehog slice. I have used dried figs and cranberries making it perfect for serving or giving away as a gift at Christmas time.


    2 people made this

    Ingredients
    Serves: 12 

    • 185g malt cookies, chopped
    • 100g semi-dried figs, finely diced
    • 100g dried cranberries
    • 1/3 cup pistachio kernels, toasted
    • 125g dark chocolate, chopped
    • 75g butter, chopped
    • 1/2 cup (125ml) condensed milk

    Directions
    Preparation:10min  ›  Cook:5min  ›  Extra time:4hours chilling  ›  Ready in:4hours15min 

    1. Line the base and two long sides of a 6cm deep, 19cm x 9cm (base measurement) loaf pan with baking paper, extending 5cm over the sides. Combine the cookies, dried fruit and pistachios in a large bowl.
    2. Combine the chocolate, butter and condensed milk in a medium saucepan over low heat. Cook, stirring, for 2 minutes or until smooth. Pour the chocolate mixture into the cookie mixture. Stir well to combine.
    3. Spoon the mixture into prepared pan, pressing down firmly. Smooth surface with a spatula. Cover and refrigerate for 4 hours or until set.
    4. Using overhanging baking paper, lift the cake from the pan. Remove paper. Serve cut into slices.

    TIPS:

    Malt cookies can be replaced with shortbread or ginger flavoured cookies. Store refrigerator cake in an airtight container in the refrigerator for up to 1 week.

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