This lovely no-cook cake has a flavour that can be varied with the type of cake used to make the crumb base
Serves 8
Crumble the cake into a basin, adding the remaining ingredients, except the almonds
Work the mixture together until fairly smooth
Turn the mixture onto a working surface and press into a triangular log shape
Place on a wire rack with a baking sheet underneath
For the icing
Bring the cream to the boil, reduce heat
Break the carob bar into pieces and add to the cream
Stir over gentle heat until completely melted and smooth
Carefully spoon the icing over the truffle triangle
Collect the icing that runs onto the tray and repeat the coating process
Sprinkle almond flakes on top and leave to set
Cut in slices to serve
675g / 1 1/2lb left over cake
100g / 4oz raw sugar mincemeat or apricot jam
50g / 2oz shelled walnuts, chopped
50g / 2oz carob powder
* 3-4 tbsp orange juice, sherry or rum
4tbsp flaked almonds to decorage
Carob icing
75ml / 5tbsp fresh double cream
80g / 2.5oz carob bar
*the quantity of liquid will vary with the type of cake crumbs used - add sufficient to give a moist yet firm consistency
