200 gm digestive biscuits
110 gm who pecan nuts - rough;y chopped
110 gm pistachio nuts - peeled
10 glazed cherries
150 gm unsalted butter
1 tbsp golden syrup
200 gm luxury continental Belgian dark chocolate
Break the biscuits into small pieces directly into a large bowl. Add the pecans, pistachio nuts and cherries, and mix together.
Put the rest of the ingredients into a separate bowl and place over a pan of simmering water until butter and chocolate have melted.
Combine the biscuits mix with the chocolate mixture. Line a 30 x 20cm plastic container with cling film, leaving plenty of extra cling film at the edges to help turn out the cake later.
Pour the mixture, pressing down hard to pack nicely, and then fold the cling film over the top. Leave in the fridge for a few hours to firm up, then turn out and cut into chunky slices.
This cake can be kept in an airtight container for a few days, and actually improves in flavour.
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