Easiest Way to Make Perfect Jamie Oliver's Pistachio and Amaretti Fridge Cake

Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, jamie oliver's pistachio and amaretti fridge cake. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Jamie Oliver's Pistachio and Amaretti Fridge Cake is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Jamie Oliver's Pistachio and Amaretti Fridge Cake is something which I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have jamie oliver's pistachio and amaretti fridge cake using 9 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Jamie Oliver's Pistachio and Amaretti Fridge Cake:

1. Make ready 300 g amaretti biscuits (crunchy not soft)
2. Get 100 g dried cherries or cranberries
3. Take 150 g shelled pistachios
4. Make ready 50 g desiccated coconut
5. Prepare 400 g dark chocolate (70%)
6. Take 200 g unsalted butter
7. Make ready 3 tablespoons golden syrup
8. Take 1-2 tsp almond extract
9. Get cocoa powder

Steps to make Jamie Oliver's Pistachio and Amaretti Fridge Cake:

1. Line a 1-litre loaf tin with clingfilm, leaving the clingfilm edges hanging over the sides of the tin.
2. Smush up the amaretti in a bowl using the end of a rolling pin or a wooden spoon. You want a mixture of chunks and crumbs. Add the cherries, pistachios and coconut.
3. In a large pan, break the chocolate into small pieces and cut the butter into chunks. Add the golden syrup and melt on a low heat until molten, giving the mixture a stir every so often. Stir in the almond extract.
4. Pour the chocolate mixture into the bowl of dry ingredients and mix well, then spoon into the lined tin.
5. Push the mixture down as much as you can, I used a potato masher, then cover the tin with foil or clingfilm and refrigerate for at least four hours or overnight. Remove from the fridge around half an hour before you want to serve it so it's easy to slice neatly.
6. Turn out onto a plate and remove the clingfilm. Dust with sieved cocoa powder and serve in thin slices.

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