Monday, October 8, 2012

Allergy free chocolate biscuit cake recipe

  • 125g Lindt 70% chocolate
  • 1 tbsp golden syrup
  • 115g Nuttlex
  • 30ml plain goat’s cheese, beaten with a tbsp of goat’s milk until smooth
  • 2 cups Orgran all purpose flour
  • 25g raisins
  • 25g glace cherries, halved
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp bicarb soda
  • 50g roasted macadamia and/or hazel nuts, sliced small if needed

  • Grease a loose-bottomed 15 - 18cm tin or ring.
  • Break the chocolate into pieces and place in a bowl over a pan of hot (not boiling) water.
  • Add the syrup, Nuttlex and cheese.
  • When the chocolate and Nuttlex have melted, remove the pan from the heat and cool for five minutes.
  • Slowly add and whisk through the flour.
  • Mix the fruit, nuts, vanilla essence, cinnamon and nutmeg into the chocolate mixture.
  • Turn the mixture into the prepared tin and lightly level the top .
  • Cook for 15 minutes at 180°C.

  • Should be hard and mostly dry.
  • Chill for at least 1 hour before serving.
  • If you are allergic to the nuts then just add the fruit. It won’t destroy the recipe.


  1. Wat a gorgeous cake!!!
    very useful post!!

  2. Truly a kids delight…looks terrific!!