Biscuit Cake
By Olga Klesch
This delicious cross between a cake and a biscuit can be eaten as a pudding or as a tea-time treat.
- 10
- Average
- Average budget
Ingredients
- 55 Gram Glace cherries (2 oz)
- 225 Gram Digestive biscuits, or other plain biscuit (8 oz)
- 115 Gram Plain chocolate (4 oz)
- 115 Gram Butter (4 oz)
- 2 Tablespoon Double cream
- 30 Gram Raisins (1 oz)
- 55 Gram Flaked almonds (2 oz)
Preparation
Step 1
Line a 20 cm (8 inch) cake tin with a large piece of foil. Press the foil carefully into the base and sides being careful not to tear it. Chop the cherries. Put the biscuits in a mixing bowl and break them up into small pieces. Add half the cherries.
Step 2
Break the chocolate into a pan. Add butter and cream, stir over a low heat until it has melted. Add the raisins and almonds to the biscuit mixture, then pour in the warm chocolate sauce. Stir everything together well.
Step 3
Spoon the mixture into the cake tin and press the rest of the cherries on top. Cover cake with foil and press it down firmly. Put the cake in the fridge for about 2 hours until it has set hard. Then lift it out of the tin and peel off the foil. Cut the cake into small pieces before serving.