This easy almond cake topping makes for a beautiful golden decoration suitable for any special occasion fruitcake
- Cooking Time Prep 5 mins
Cook 15 mins - Skill Level Easy
- Servings Ices one 20 - 23cm cake nutritional info includes apricot & almond fruitcake
Kcalories
710
Protein
13g
Carbs
68g
Fat
44g
Saturates
16g
Fibre
5g
Sugar
51g
Salt
0.65g
- 100g golden syrup
- 50g butter
- 150g toasted flaked almonds
- 150g whole blanched almonds
- 50g plain flour
- icing sugar, to dust
- 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.
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