Crunchy nut cake decoration

Crunchy nut cake decoration

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(1 ratings)

Prep: 5 mins Cook: 15 mins

Easy

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: per serving

  • kcal710
  • fat44g
  • saturates16g
  • carbs68g
  • sugars51g
  • fibre5g
  • protein13g
  • salt0.65g
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Ingredients

  • 100g golden syrup
  • 50g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 150g toasted flaked almond
  • 150g whole blanched almond
  • 50g plain flour
  • icing sugar, to dust

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.

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Comments (2)

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
5

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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