Crunchy Nut Cake Decoration
Enhance your fruitcake with a delightful topping of crunchy almonds coated in a sweet golden syrup glaze. This apricot and almond fruitcake brings a touch of elegance to any occasion, creating a beautiful and delicious centerpiece for your dessert table.
— Constant Cookbook
Ingredients
- 100g golden syrup
- 50g butter
- 150g toasted flaked almonds
- 150g whole blanched almonds
- 50g plain flour
- icing sugar , to dust
Instructions
- 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.
Cook Time
15M
Prep Time
PT5M
Yield
Ices one 20 - 23cm cake Nutritional info includes Apricot & almond fruitcake
Nutrition
- Calories: 710 calories
- Fat Content: 44 grams fat
- Saturated Fat Content: 16 grams saturated fat
- Carbohydrate Content: 68 grams carbohydrates
- Sugar Content: 51 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 13 grams protein
- Sodium Content: 0.65 milligram of sodium
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