Crunchy nut cake decoration
This easy almond cake topping makes for a beautiful golden decoration suitable for any special occasion fruitcake
Difficulty and servings
Ices one 20 - 23cm cake Nutritional info includes Apricot & almond fruitcake
Preparation and cooking times
Prep 5 mins
Cook 15 mins
- 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.
- 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.
PER SERVING
710 kcalories, protein 13g, carbohydrate 68g, fat 44 g, saturated fat 16g, fibre 5g, sugar 51g, salt 0.65 g
Recipe from Good Food magazine, December 2011.
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http://www.bbcgoodfood.com/recipes/1803639/
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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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This bake is lighter than the traditional rich fruitcake and is a blank canvas to ice and decorate as you wish
4
ratings
Difficulty and servings
Ices one 20 - 23cm cake Nutritional info includes Apricot & almond fruitcake
Preparation and cooking times
Prep 5 mins
Cook 15 mins
Ingredients
- 100g golden syrup
- 50g butter
- 150g toasted flaked almonds
- 150g whole blanched almonds
- 50g plain flour
- icing sugar , to dust
PER SERVING
710 kcalories, protein 13g, carbohydrate 68g, fat 44 g, saturated fat 16g, fibre 5g, sugar 51g, salt 0.65 g
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02 December 2011
Frantic Flapjack rated and commented on this recipe
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20 March 2013
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