Chocolate Orange Pistachio and Almond Tiffin

It’s been a while since I baked. Therefore something nice, quick and easy…

Chocolate Tiffin Cake

Chocolate Tiffin Cake

Tiffin is basically a fridge cake (what actually is the difference?!) Click here for my fridge cake – it’s practically the same.

Top tip: If you’re hosting a ‘posh’ party call it ‘tiffin cake’; if you’re having your mates round call it ‘fridge cake’. Simple!!

So here we go. The recipe has been designed to make it easy with very little remainder ingredients)

  • 300g milk chocolate (usually 3 whole bars)
  • 100g coco powder (just throw it in!)
  • 400g ginger biscuits (usually 2 lots)
  • 250g unsalted butter (usually the whole thing)
  • 100g almonds (usually 1 small bag)
  • 100g pistachios (usually 1 small bag)
  • 150g golden syrup (buy the squirty one!)
  • Zest of one whole orange (this is the only tedious bit!)
  • One 24x24cm baking tin
  1. Line the baking tin with greaseproof paper and preheat the oven to 180C
  2. Put the pistachios and almonds on a a tray and toast them in the oven at around 180C until slightly golden. This took mine about 8 minutes.
  3. Crush the biscuits in a food processor (or, use a bag, towel and rolling pin) and pour into a large bowl.
  4. Stir the toasted nuts and coco powder into the crushed biscuits.
  5. In a pan, melt the butter and golden syrup together. Once melted, pour the mixture into the bowl with the crushed biscuits in. Stir well.
  6. Grate in to the bowl the orange zest.
  7. Pour the mixture into the lined baking tin. Press it flat.
  8. Leave in the fridge for 2 hours.
  9. Melt this chocolate (I use a microwave) and pour over the biscuit mixture.
  10. Leave in the fridge for about 1 hour, until it is just about set.
  11. Cut into squares.
  12. Put back into the fridge in an airtight container, leave to set properly.

These are VERY rich. I cut a 4×4 grid making 16 squares however these were very filling. Feel free to cut to whatever shape/size you want and enjoy!


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