- 100g golden syrup
Golden syrup is a clear, sparkling, golden-amber coloured, sweet…
- 50g butter
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
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.