Crunchy nut cake decoration

 

 

This easy almond cake topping makes for a beautiful golden decoration.

 

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.