Pistachio and Tahini Fridge Cake This no-bake cake is packed with flavor and texture, with crisp toasted nuts and dried fruit flashes of sharpness.
Dark chocolate, 200g (7 oz) (minimum 70 percent cocoa solids)
Tahini 100g (3.5 oz)
3 tablespoons golden syrup
80g (2.7 oz) raw pistachios, roughly chopped, with a sprinkling to garnish
Dried cranberries, 40g (1.5 oz)
Golden raisins, 40g (1.5 oz)
30g (1 oz) roasted pumpkin seeds
30g (1 oz) roasted sesame seeds
200g (7 ounces) broken ginger snap biscuits
½ teaspoon pink salt
How to prepare
Break the chocolate into ¾ -inch (2-cm) pieces and combine with the tahini and golden syrup in a heatproof basin. In a saucepan, bring ¾ inches (2 cm) of water to a slow simmer. Place the chocolate dish on top of the saucepan, making sure the bottom of the bowl is not in contact with the water. Stir until the chocolate is completely melted. Take the pan off the heat and stir in the pistachios, dried fruit, and toasted seeds.
Roughly chop the cookies and add them to the melted chocolate with the salt. Pour the chocolate mixture into an 8-inch (20-cm) pan lined with parchment (baking) paper, sprinkle with the remaining pistachios, cover with plastic wrap, and refrigerate in the refrigerator for at least 3 hours.