top of page


Supabarn - Tagline (White).png

Marbled Fridge Cake

Makes: 16

Total Time: 1 Hour 15 Minutes

  • 250 g Arnott’s Marie or Milk Coffee biscuits

  • 150 g milk chocolate

  • 150 g dark chocolate

  • 100 g butter

  • 125 g golden syrup

  • 100 g dried apricots, roughly chopped

  • 100 g dried cranberries

For the Topping

  • 100g milk chocolate, melted

  • 100g dark chocolate, melted

  1. Lightly grease a 20 centimetre square cake tin and line with plastic wrap, leaving extra overhanging the sides.

  2. Pulse biscuits in a food processor until roughly chopped but not too fine. Alternatively place in a sealable bag and crush with a wooden spoon or rolling pin.

  3. Heat a saucepan of water until it is simmering. Place a heatproof bowl over simmering water and add milk and dark chocolate, butter and golden syrup. Stir until chocolate has melted.

  4. Remove bowl from heat and stir in broken biscuit mix, cranberries and apricots.

  5. Put mixture into the prepared cake tin, spreading evenly and levelling the top.

  6. Make the topping by spooning melted milk and dark chocolate on top of cake and use a skewer to swirl a pattern.

  7. Put cake in fridge for 1 hour or until the chocolate has set.

  8. To serve, remove cake from tin and cut into 16 squares.

bottom of page