White chocolate and goji fridge cake
Makes: 20 squares
Prep time: 20 minsTotal time: 
Recipe photograph by Toby Scott
White chocolate and goji fridge cake
Recipe by Anna Glover
One for the sweet-toothed! Creamy white chocolate, chewy goji berries and pistachios work well here, but you can use whatever dried fruits, chocolate or nuts you have to hand
Makes: 20 squares
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
171Kcal
Fat
9gr
Saturates
4gr
Carbs
20gr
Sugars
16gr
Fibre
0gr
Protein
3gr
Salt
0.2gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 150g plain digestives
- 400g white chocolate, broken into pieces
- 40g goji berries (or use more cranberries)
- 40g dried cranberries
- 40g raisins or sultanas
- 50g pistachios, roughly chopped
Step by step
Get ahead
Keeps for up to 2 weeks in an airtight container, or can be frozen
- Line an 18cm square cake tin with baking paper. Bash the digestives in a bowl with the end of a rolling pin; you want lots of different-sized pieces.
- Place the white chocolate in a large heatproof bowl over a pan of barely simmering water. Make sure the water doesn’t touch the base of the bowl. Leave the chocolate to melt slowly, over a very low heat and without stirring, as it can go lumpy (seize) easily. Take the bowl off the heat before the chocolate has fully melted and gently stir until smooth (the residual heat will melt the last bit).
- Stir in most of the goji berries with the dried fruit and pistachios, followed by the biscuit pieces. Tip into the lined tin, and smooth down to flatten the surface, pressing the mixture down. Scatter over the remaining goji berries and press in lightly.
- Chill for at least 2 hours or until firm, and cut into 20 squares to serve.
