Want to make a cake for a chocolate lover? While chocolate cake is all delicious, a chocolate biscuit cake, favoured by the English royal family, is even easier to make! Just combine your favourite chocolate, biscuits or cookies and any other flavours you like to create a truly memorable and delicious cake that slices just like a baked cake! I called her Nour.
You may have heard about a biscuit cake from the wedding of Kate Middle and Prince William. Apparently he requested a chocolate biscuit cake as the groom's cake (I guess the Armadillo roadkill groom's cake from Steel Magnolias was out of the question ;)). And with the royal wedding of Meghan Markle and Prince Harry coming up this week, I wonder what Harry's groom's cake will be (still hoping for the armadillo cake but I think it's a longshot!).
Quite honestly, I wasn't prepared for how pretty this cake would turn out with the jewelled fruit and the biscuit pieces. Nor was I prepared for how quick it would be. Normally I set aside a whole day to make cakes as they require mixing, baking, cooling, icing and decorating. This was literally done in about 20 minutes and just needed setting in the fridge.
I used some dried fruit from Singing Magpie Produce who sent me some semi sun dried white and black figs as well as sun dried quince. I used the white figs in this which gave the slices a pretty pattern along with the crystallised ginger and Turkish delight. You can use any dried fruit, lollies, nuts or coconut along with the biscuits. It's an incredibly flexible sort of cake that pairs well with tart or strong flavours. I felt as though I had won a little prize when I was finished with hours to spare. I needed the time as in a few days I was going to travel to Chicago and I was veyr busy trying to get work done before I left.
Even when I boarded the plane, I felt like I wasn't fully prepared. Then I had a strange situation on the flight from Sydney to LA. The plane was so empty that everyone pretty much had a row to themselves with the plane's 3x3x3 seating configuration. Everyone seemed very happy to get the unexpected extra space. I stretched out in the centre row of three, unwrapped three blankets (I can never get warm enough on a plane) and wedged two of their small pillows together and put another between my knees and fell asleep.
Sometime during the flight I roused awake and shifted a little and before I knew it, a woman had grabbed a pillow of mine from under me! I sat up straight and looked at the woman in the row behind me holding my pillow. "That's my pillow!" I said startled awake but still groggy. She handed it back grudgingly. "You need three pillows huh?" she said showing her palms in a "fancy pants" gesture. "I sure as hell do!" I answered because while I may be very pleasant and look sweet, I'm sure as hell not when you wake me up by taking a pillow from underneath me. People assume that because I am small, and dare I say it because I am Asian, that I will be quiet and meek. Well that's definitely not me. Also who on earth takes another person's pillow?
She returned to her original seat where she grabbed her own three pillows. "Here you go," she said sarcastically handing me one, "In case you need a fourth pillow". "Great" I said snatching the pillow and resting on my head on three pillows. If she intended for me to feel ashamed of wanting four pillows I didn't, in fact it helped me sleep even better!
So tell me Dear Reader, have you ever tried a chocolate crunch cake? And what would you have done if someone had taken your pillow from under you? Would you say something or not? And are you going to watch the upcoming royal wedding? What do you think of Meghan and Harry?
DID YOU MAKE THIS RECIPE? Share your creations by tagging @notquitenigella on Instagram with the hashtag #notquitenigella
White Chocolate & Ginger Crunch Cake
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 10 minutes
Degree of difficulty: easy
- 550g/20ozs. white chocolate
- 200g/7ozs. butter
- 150ml/5ozs. sweetened condensed milk
- 200g/7ozs. shortbread cookies
- 150g/5ozs. dried white figs, halved
- 100g/3.5ozs. Turkish delight, halved
- 100g/3.5ozs. crystallised ginger, halved
- Black macarons and flowers to decorate
Step 1 - Line a 16cm/6.4inch springform tin on the base and sides. Melt the chocolate and butter in a double boiler. Stir in the condensed milk.
Step 2 - In a large bowl place the shortbread, dried fruit and Turkish delight. Stir in the chocolate mixture and once mixed, scoop into the prepared tin. Press down with an angled spatula to smooth the top and bang the tin gently against a surface to remove any air bubbles (do this until no more bubbles appear on the surface, it may take a couple of minutes). Place the macarons on top and allow to set completely in the fridge. Decorate with flowers.