Thursday, 24 October 2013
Toblerone Fridge Cake
I'm a big fan of Felicity Cloake's 'How to cook the perfect...' series. Felicity has my dream job, refining recipes to perfection and writing about it. Her final recipes are great- at least the ones I have made are, but I trust the other recipes are equally good.
One of her recipes is for the perfect fridge cake. It doesn't use Toblerone, but I had a large bar at home, and after making Nigel Slater's Toblerone sauce for ice cream, I was keen to use it in other recipes. Felicity's recipe calls for half milk, half dark chocolate, which easily could be aped with a mix of dark and milk Toblerone bars. I just used milk because it is what I had at home, but perhaps the recipe could be bettered with the substitution of dark Toblerone for some of the milk. I did enjoy it as it was though, but I do have quite a sweet tooth.
The overall flavour wasn't especially Toblerone-like, but it did have the added bonus of nougat pieces peppered throughout. The next time I make it I may use honey in the place of the golden syrup, and add a tiny drop of almond essence to boost the flavour
I omitted the 50g of candied peel, as I don't like it much, and made up the weight with some extra dried fruit. My choice of dried fruit was 70g dried apricots, 70g dried cherries, 70g dried cranberries and 40g sultanas. I only used the sultanas to make up the weight of the dried fruit, but actually I am glad I used them- the cherries and cranberries are so tangy, it was nice to have a more mellow fruit. I decided not to do the grown up option of soaking the fruit in alcohol, and stuck to orange juice. To be honest, a boozy hit isn't what I fancy in a piece of fridge cake, I prefer to save that for puddings rather than have it in my mid morning treat.
For the nuts, I used a half and half mix of pecans and almonds. I think for a Toblerone fridge cake you need to include some almonds to match the nougat in the chocolate. Macadamia strike me as a nice, but pricey addition.
I was interested to see how little golden syrup she used- only one tablespoon compared to 4 tbsp in my other favourite fridge cake recipe. Also, using an egg in fridge cake seemed odd to me, but the resulting texture was perfect.
I have copied the recipe with my notes added: