Ginger and pistachio fridge cake

Appetizing Ginger and pistachio fridge cake Recipe

A no-bake, make-ahead Christmas treat, perfect for serving as an after dinner accompaniment.
Ginger and pistachio fridge cake
Prep Time : 4:25 | Cook Time : 0:05 | Total Time : 4:30 | Serving : 12 person.


  • 250g gingernut biscuits, chopped into 2cm pieces

  • 1/3 cup pecans, toasted, chopped

  • 1/4 cup pistachio kernels, toasted, chopped

  • 1/3 cup dried cranberries, chopped

  • 1/3 cup dried soft and juicy figs, chopped

  • 2 tablespoons glace ginger, finely chopped

  • 150g dark chocolate, chopped

  • 80g butter, chopped

  • 1/2 cup sweetened condensed milk

  • 1 teaspoon orange rind, finely grated

  • 1/4 cup NESTLÉ BAKERS’ CHOICE Milk Choc Melts


  • Step 1

    Grease a 6cm-deep, 9cm x 19cm (base) loaf pan. Line base and sides with baking paper, extending paper 5cm above edges. Combine biscuits, pecans, pistachios, cranberries, figs and ginger in large bowl.

  • Step 2

    Place dark chocolate, butter and condensed milk in a medium saucepan over low heat. Cook, stirring, for 2 to 3 minutes or until melted and smooth. Stir in rind. Add to biscuit mixture. Stir until well combined.

  • Step 3

    Spoon mixture into prepared pan. Level surface with a spatula. Cover with plastic wrap. Refrigerate for 4 hours or until set.

  • Step 4

    Place chocolate melts in a microwave-safe bowl. Microwave on HIGH (100%), stirring with a metal spoon halfway through, for 1 minute until melted and smooth.

  • Step 5

    Using baking paper, lift cake from pan and transfer to a board. Discard paper. Drizzle top with melted chocolate. Refrigerate for 10 minutes or until chocolate has set. Cut into slices. Serve (see note).

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