to celebrate the Platinum Jubilee this year, we’ve created a twist on what is rumoured to be the Queen’s favourite cake! It’s a deliciously simple chocolate biscuit cake with a classic Zeina twist – a layer of coconut & almond butter underneath the velvety rich ganache


  • 150g salted butter
  • 150g golden caster sugar
  • 250g rich tea biscuits (digestives also work well!)
  • 300g dark chocolate
  • 200g Zeina Almond Butter
  • 2 tbsp coconut oil
  • 150ml double cream


1. Cream together the softened butter and sugar until they turn light and fluffy and pale in colour

2. Place the biscuits into a bag and smash into large pieces with a rolling pin, be careful not to crush them too small

3. Melt half the chocolate over a bain-marie and mix with the butter and sugar

4. Add the biscuit pieces into the mixture and stir until combined

5. Place the mixture into a cake tin and press down, place in the fridge and leave to set for at least an hour

6. Melt the coconut oil over a bain-marie and pour over the cake once the cake has set, return to the fridge for a further hour

7. Melt the other half of the chocolate together with the cream in a bain-marie until the mixture turns smooth and glossy, pour over the cake, dust with icing sugar and leave to set

8. Cut into pieces and enjoy!

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