Crunchy nut cake decoration

Crunchy nut cake decoration

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Cooking time

Prep: 5 mins Cook: 15 mins

Skill level

Easy

Servings

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

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
710
protein
13g
carbs
68g
fat
44g
saturates
16g
fibre
5g
sugar
51g
salt
0.65g

Ingredients

  • 100g golden syrup
  • 50g butter
  • 150g toasted flaked almonds
  • 150g whole blanched almonds
  • 50g plain flour
  • icing sugar, to dust

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Method

  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.
  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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Comments

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dutchie01's picture

this is a brilliant cake topping. As I do not like icing and marzipan I topped my Christmas cake with this nutty topping and it was delicious.

Frantic Flapjack's picture
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I used this crunchy nut topping to top the Apricot & Almond Fruitcake and it turned out really well - a lovely golden colour.

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