Simnel-spiced Fridge Cake
Prep
15 mins
Cook
0 mins
Servings
12
Difficulty
Easy
This no bake fridge cake is my go to when I want something indulgent without the fuss. The warm spices remind me of traditional simnel cake but it comes together in just 15 minutes with zero cooking required. I've loaded it with dates, which are naturally sweet and packed with fibre, alongside apricots and candied peel for that festive feel. The best bit? It costs very little to make and tastes like you've spent hours in the kitchen. Just melt, mix, press, chill and slice.
Ella x
Ingredients
- 300 gpitted dates(roughly chopped)
- 150 gunsalted butter(softened)
- 250 gdigestive biscuits(crushed into fine crumbs)
- 2 tspground cinnamon
- 1 tspground nutmeg
- 1 tspground ginger
- ½ tspground cloves
- 100 gdried apricots(finely chopped)
- 75 gcandied peel(chopped)
- 200 gdark chocolate(chopped)
- 3 tbsphoney
Detail level
Instructions
- 1
Pour boiling water over the chopped dates and let them sit for 5 minutes to soften, then drain well and pat dry with paper towels.
Tip: This plumps up the dates and makes them easier to blend into the mixture.
- 2
Place the softened butter, soaked dates, and all the spices into a food processor and blend until the mixture resembles wet sand.
Tip: Don't overprocess or the mixture will become too oily.
- 3
Fold in the crushed biscuits, chopped apricots, and candied peel until evenly distributed throughout the mixture.
Tip: Use a spatula to gently combine so the texture stays chunky and interesting.
- 4
Press the mixture firmly into a 20cm square baking tin lined with baking paper, creating an even layer about 2cm thick.
Tip: Use the bottom of a glass to help compress it evenly.
- 5
Melt the dark chocolate with honey in a heatproof bowl set over simmering water, stirring occasionally until smooth.
Tip: Keep the heat gentle to prevent the chocolate from becoming grainy.
- 6
Pour the melted chocolate over the biscuit layer and spread it evenly with a spatula, allowing it to coat the entire surface.
- 7
Place the tin in the refrigerator for at least 4 hours until the chocolate is completely set and firm.
Tip: You can prepare this the night before and it will keep for up to 5 days.
- 8
Remove from the tin using the baking paper, then cut into 12 equal squares using a sharp knife dipped in hot water between cuts.
Tip: Warm the knife helps create clean edges without crumbling the cake.
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