A delicious no-bake chocolate matza cake inspired by Duke of Cambridge cake – a British teatime classic that’s fit for a Prince! Quick & easy, this vegan slice is perfect for Pesach.This year, I’m planning a laid-back, low-stress, non-intensive Pesach. The idea is to eat simple, fresh, delicious food made from seasonal vegetables and fruits, fish, eggs, cheese & matza. Nothing complicated or time-consuming.
I had intended to make some simple fruit and nut chocolate clusters – almonds, walnuts, raisins and the like bound together into delicious mouthfuls with rich dark chocolate.
But as I was contemplating ‘melt and stir’ treats, my thoughts strayed to another, less Pesach friendly variation.
Photo above courtesy of Cambridge Food Tour.
Duke of Cambridge cake
You may well be wondering what Duke of Cambridge cake actually is. Prior to April 2011, it was most commonly known as chocolate biscuit cake, or chocolate tiffin. It’s a simple, classic, no-bake British treat made by stirring crushed digestive biscuits into a mixture of melted chocolate and butter, then pressing into a tin and leaving in the fridge to set.
But on 29 April 2011, Prince William married Kate Middleton, and at his request this delicious cake was served at the royal wedding. And since they are now the Duke and Duchess of Cambridge, many enterprising local cafes here in Cambridge (and further afield) renamed their chocolate tiffin as Duke of Cambridge cake.
And you know how much I love fusing British classics with Jewish food, right?
Pass the matza
Obviously I couldn’t use digestive biscuits on Pesach, as they are most assuredly chametz! So I decided to embrace the most Pesachdik ingredient of all – matza! – instead. However, fearing that it might be a bit too dry and crunchy, I soaked it lightly in kiddish wine, before mixing it with the melted chocolate and other ingredients. This improved the texture and gave an extra fruity & delicious flavour.
I generally like my tiffin to have some fruit and nuts in it (like this super-fruity variation) and particularly since this recipe had started out as fruit and nut clusters, it seemed rude not to. So I added chunky walnut pieces and juicy raisins for added yumminess.
You can use any kind of chocolate for this recipes, but I used dark chocolate because that’s my favourite. Of course if you use dark chocolate and margarine instead of butter, then this delicious chocolate matza cake is completely vegan!
A quick & easy taste of Passover
While it might have been inspired by a chametz treat, the key ingredients of matza, kiddush wine and walnuts ensure this chocolate matza cake has the taste of Pesach running right through it! It’s super-easy to make and only took me about 20 minutes from start to finish. And I was pretty relaxed about it and kept stopping to take photos. Low stress indeed.
I cut the chocolate matza cake into 9 squares, each the perfect size to serve with a cup of tea. However, if you cut it into smaller squares, say around 2-3cm, I think they’d be lovely after-dinner petit fours.
This Duke of Cambridge matza cake is totally delicious. I’ll be happy to serve it up should any royals drop round during Pesach for a cup of tea!
Want deliciously easy, family-friendly recipes like this one delivered straight to your inbox? Click here to sign up. (Of course, I’ll never pass on your email address to anyone.)
Duke of Cambridge matza cake
- 100 g matza (4 sheets)
- 75 ml sweet red kiddush wine (1/3 cup)
- 150 g dark chocolate (5 1/4 oz)
- 50 g butter or margarine (1/4 cup)
- 1 tbsp honey (optional)
- 75 g raisins or sultanas (1/2 cup)
- 75 g walnut pieces (1/2 cup)
- 100 g dark chocolate (3 1/2 oz)
Break the matza roughly into small (2-3cm) pieces and place in a shallow dish. Heat the kiddush wine - I did this in a jug in the microwave - then pour over the broken matza. Mix, then set aside.
In a separate bowl, melt the chocolate and butter/margarine together and stir until well mixed and smooth. Add the honey and mix well.
Add the soaked matza pieces, raisins and walnuts to the bowl and mix thoroughly until everything is coated in the chocolate mixture.
Tip into a 20cm (8-inch) square tin that has been lined with greaseproof paper. Use the back of a spoon or your fingers to spread the mixture into the sides and corners of the tin, and press down well. Place in the fridge while you make the topping.
To make the topping, simply melt the chocolate and then spread it over the mixture in the tin as evenly as possible. Return the tin to the fridge for an hour or so until everything has set.
Use a hot knife to cut the chocolate matza cake into squares. Enjoy!
If you’re looking for more easy and delicious Pesach treats, take a look at my gluten-free chocolate chip cookies (so good I make them all year), and my cinnamon sugar matza nachos (machos!) with fruit salsa.