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Crunchy nut cake decoration

This easy almond cake topping makes for a beautiful golden decoration suitable for any special occasion fruitcake

  • Prep: 5 mins
    Cook: 15 mins
  • Ices one 20 - 23cm cake nutritional info includes apricot & almond fruitcake
  • Easy
  • Ices one 20 - 23cm cake nutritional info includes apricot & almond fruitcake
  • Easy
  • Calories 710
  • Carbohydrates 68
  • Saturated Fat 16
  • Sugar 51
  • Protein 13
  • Fat 44
  • Fibre 5
  • Salt 0.65

Nutrition per serving

  • Calories 710
  • Carbohydrates 68
  • Saturated Fat 16
  • Sugar 51
  • Protein 13
  • Fat 44
  • Fibre 5
  • Salt 0.65

Ingredients

  • 100g golden syrup
  • 50g butter
  • 150g toasted flaked almonds
  • 150g whole blanched almonds
  • 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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