Crunchy nut cake decoration
By Sarah Cook
This easy almond cake topping makes for a beautiful golden decoration suitable for any special occasion fruitcake
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Prep:5 mins
Cook:15 mins
- Easy
Nutrition per serving
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kcal 710
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fat 44g
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saturates 16g
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carbs 68g
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sugars 51g
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fibre 5g
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protein 13g
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salt 0.65g
Ingredients
- 100g golden syrup
- 50g butter
- 150g toasted flaked almonds
- 150g whole blanched almonds
- 50g plain flour
- icing sugar, to dust
Method
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.
