CRUNCHY NUT CAKE DECORATION
This easy almond cake topping makes for a beautiful golden decoration suitable for any special occasion fruitcake
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 20m
Yield Ices one 20 - 23cm cake nutritional info includes apricot & almond fruitcake
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 710 calories, Fat 44 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 51 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 0.65 milligram of sodium
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