Nutty cake

Friday crept into place and suddenly it was time for good food and treats. We had a couple of friends over and I made Indian, not the tandoori stuff you eat everywhere, but the more special dishes from North India with cauliflower, carrots, minced meat, peas and mint raita. Yum!

And since I have a sweet tooth, I feel a good meal is not complete unless it´s topped with a luscious desert. At the same time, I never have the time required by complicated cakes, nor do I believe them to be worth the effort.. So I searched on the good old internet and found the perfect recipe! You should make it an hour in advance so it can cool down in the freezer, but the making itself only takes 15 min!;-)


  • 250g assorted biscuits, roughly chopped
  • 250g assorted nuts, or a mix of nuts and dried fruit
  • 300g milk or plain chocolate, or a mixture of both, chopped
  • 100g butter, chopped
  • 140g golden syrup

  1. Butter and line a 20cm square tin with non-stick baking parchment. In a large bowl, combine the biscuits and nuts, halving any larger nuts. Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water, stirring occasionally until smooth and glossy, then pour this over the biscuit and nut mixture.
  2. Tip the mixture into the tin, then flatten lightly – it doesn’t need to be completely smooth. Chill for at least 2 hrs or overnight before cutting into squares.