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Ingredientes
- 150 gm Digestive biscuits
- 100 gm pecan nuts
- 100 gm pistachio nuts
- 10 x glace cherries
- 2 x meringue nests, crumbled, into small pcs
- 150 gm butter
- 1 Tbsp. golden brown syrup
- 200 gm good quality chocolate cocoa pwdr, for dusting
Direcciones
- Break the biscuits into small pcs directly into a large bowl. Add in the pecans, pistachio nuts, cherries and bits of meringue.
- Put the rest of theingredients, except the cocoa pwdr, into a bowl and put over a pan of simmering water on low heat to heat.
- Mix the ingredients together and place in the container that acts as your mold. To help with turning out, line a 12 by 8-inch (30 by 20 centimeter)
- container with cling film, first leaving plenty of extra film at the edges to fold over the top.
- Leave in the refrigerator to hard up then turn out and cut into chunky slices. This cake can be kept in an airtight container and actually improves after a couple of days.(c) Jamie Oliver 2002http://www.jamieoliver.com
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 4 servings | |
| Calories 715 | |
| Calories from Fat 469 | 66% |
| Total Fat 53.45g | 67% |
| Saturated Fat 22.66g | 91% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 549mg | 23% |
| Potassium 681mg | 19% |
| Total Carbs 53.9g | 14% |
| Dietary Fiber 5.7g | 19% |
| Sugars 37.53g | 25% |
| Protein 10.21g | 16% |
