A raspberry & ginger fridge cake served on a pale blue plate

Raspberry & ginger fridge cake

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(2 ratings)

Prep: 20 mins no cook, at least 3 hrs chilling


Serves 8

Icebox cake, or fridge cake, is one of the easiest desserts you can make and this raspberry, whipped cream and ginger recipe is deliciously decadent

Nutrition and extra info

Nutrition: Per serving

  • kcal526
  • fat38g
  • saturates23g
  • carbs40g
  • sugars19g
  • fibre2g
  • protein4g
  • salt0.5g
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  • 600ml double or whipping cream
  • 1 tsp vanilla extract or paste
  • 1 ball preserved ginger in syrup, finely chopped (reserve the syrup)



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 400g ginger biscuits
  • 250g raspberries


  1. Using an electric whisk, beat the cream to soft peaks, then fold in the vanilla extract and chopped preserved ginger.

  2. Arrange about 5-6 biscuits (depending on their size) in a circle on a serving plate, then fill the gap in the centre with more biscuits. Spoon a layer of the whipped cream in blobs onto each biscuit and dot over some raspberries, pushing them into the cream. Add another, smaller circle of biscuits in a layer, and add more cream and raspberries. Repeat until you have used all the cream and biscuits, then decorate with any remaining raspberries.

  3. Put the cake in the fridge to chill for at least 3 hrs. To test if the cake is ready to serve, poke a skewer into the biscuits in the centre. Once they’re soft enough to cut, the cake is ready. Drizzle over some ginger syrup just before serving, if you like.

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Comments, questions and tips

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17th Jun, 2018
I made this for Father's Day lunch today. Very simple to put together and tasted delicious. I would definitely make it again, although I would include more stem ginger next time.
27th Sep, 2017
Are you serious? That looks appalling. Wouldn't dream of giving that to anyone.
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