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Simple snow sparkle cake

Simple snow sparkle cake

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Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Total time
  • Easy
  • Cuts into 12 slices

This crunchy, sugar-snow topping is an easy way to transform a humble fruitcake into a celebration centrepiece

  • Freezable
Nutrition:
HighlightNutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
low insalt0g
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Ingredients

You will also need

  • 1 20cm-wide Christmas cake (see 'goes well with')
  • ribbons
  • shop-bought decorations (optional)

Method

  • STEP 1

    Once the cake has been removed from the oven, increase the heat to 200C/180C fan/gas 6. Leave the cake in its tin. Put the sugar cubes in a large bowl and crush with the end of a rolling pin to a sugary rubble. Mix in the preserving sugar, pearly balls and egg white – it should have the texture of wet sand. Tip the mixture on top of the cake and level the surface. Bake the cake for 5 mins to set the sugary crust, then remove and leave to cool.

  • STEP 2

    Once completely cooled, remove from the tin and peel off the baking parchment. Sprinkle the top with edible glitter, tie ribbons around the side and decorate with your favourite figurines, if you like.

Goes well with

Recipe from Good Food magazine, December 2012

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Overall rating

Rating: 5 out of 5.2 ratings
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