Easy fridge cake with sliced nectarines

Easy fridge cake with sliced nectarines

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  • 9
  • Easy
  • 30 minutes, plus 4 hours’ chilling and setting time
  • Woolworths Diemersfontein Chocolate Shiraz 2015


  • 250 g Woolworths chocolate digestive biscuits
  • 50 g desiccated coconut
  • 225 g butter, melted
  • 1 cup cream
  • 1 x 385 g can condensed milk
  • 3 chilled limes, zested and juiced
  • 3 nectarines, sliced, for serving
  • Pomegranate rubies, for serving
  • Icing sugar, for dusting

Cooking Instructions

Place the biscuits in a large Ziploc bag and crush finely using a rolling pin.

Mix the crushed biscuits with the coconut and butter, then press into a greased and lined loosebottomed 36 cm x 13 cm x 2.5 cm rectangular tart case to make an even crust. Chill while you prepare the filling.

Beat the cream until soft peaks form. In a separate bowl, whip the chilled condensed milk at a high speed until doubled in size, about 3–4 minutes. Gently fold the cream into the condensed milk in batches.

Fold the lime juice and zest into the cream. Spoon into the tin and smooth, then chill for 4 hours or until set.

Slice and serve topped with the nectarines and pomegranate rubies.

Dust with icing sugar.

Chef's note: The perfect summer dessert - serve straight from the fridge.

Discover more sweet treats here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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