Name: Crunchy nut cake decoration
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Ices one 20 - 23cm cake nutritional info includes apricot & almond fruitcake
Cuisine: British
Ingredients: 100g golden syrup; 50g butter; 150g toasted flaked almond; 150g whole blanched almond; 50g plain flour; icing sugar to dust

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Crunchy nut cake decoration

Crunchy nut cake decoration

Sarah Cook

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Ices one 20 - 23cm cake nutritional info includes apricot & almond fruitcake

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 5 out of 5.7 ratingsRate

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This easy almond cake topping makes for a beautiful golden decoration suitable for any special occasion fruitcake

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Apricot & almond fruit cake

A star rating of 4.6 out of 5.13 ratings

Ingredients

Nutrition

Units:

MetricUS

100g golden syrup
50g butter
150g toasted flaked almond
150g whole blanched almond
50g plain flour
icing sugar

to dust

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Nutrition: per serving

kcal710
fat44g
saturates16g
carbs68g
sugars51g
fibre5g
protein13g
salt0.65g

low

Method

step 1

Bake the Apricot & almond fruitcake (see recipe to the right of this one) or any other 20-23cm fruitcake but bring out of the oven 10 mins before the end of the cooking time. Increase oven temperature to 200C/180C fan/gas 6. Gently heat the golden syrup and butter in a saucepan.
step 2

When it is all melted and runny, stir in toasted flaked almonds, whole blanched almonds and plain flour. Use a couple of teaspoons to dot the mixture all over the top of the cake, and pop back in the oven for 12-15 mins until the topping is nicely golden. Cool, then remove from the tin and cover the sides with pretty ribbons. Lightly dust the cake with icing sugar to finish.

Recipe from Good Food magazine, December 2011

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A star rating of 5 out of 5.7 ratings

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