Crunchy nut cake decoration

Vegetarian
Health score
1%
Crunchy nut cake decoration
20 min.
10
289kcal

Suggestions


Indulge in the delightful crunchiness of our Crunchy Nut Cake Decoration, a perfect finishing touch to elevate your favorite fruitcake! This vegetarian dessert is not only a feast for the eyes but also a treat for your taste buds. With a preparation time of just 20 minutes, it’s an ideal choice for those last-minute celebrations or cozy family gatherings.

Imagine slicing into a beautifully baked Apricot & Almond Fruitcake adorned with a golden, nutty topping that adds both flavor and texture. The combination of toasted flaked almonds and whole blanched almonds creates a satisfying crunch that contrasts wonderfully with the moistness of the cake underneath. Drizzled with golden syrup and rich butter, this cake decoration is as delicious as it is easy to make!

As you lovingly prepare this dessert, the warm, toasty aroma of baking almonds will fill your kitchen, enticing everyone around. Once finished, this stunning cake is not only a delicious dessert but also a gorgeous centerpiece for any occasion. Lightly dusted with icing sugar and finished with pretty ribbons, your Crunchy Nut Cake will surely impress your guests and leave them asking for more. Join us in creating a dessert that’s not just a meal, but an experience!

Ingredients

  • 100 golden syrup 
  • 50 butter 
  • 150 almonds flaked toasted
  • 150 almond flour whole
  • 50 flour plain
  • 10 servings powdered sugar 

Equipment

  • sauce pan
  • oven

Directions

  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
  2. Gently heat the golden syrup and butter in a saucepan.
  3. 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

Calories289kcal
Protein9.12%
Fat56.41%
Carbs34.47%

Properties

Glycemic Index
19.8
Glycemic Load
7.89
Inflammation Score
-3
Nutrition Score
6.1230434276488%

Flavonoids

Cyanidin
0.37mg
Catechin
0.19mg
Epigallocatechin
0.39mg
Epicatechin
0.09mg
Eriodictyol
0.04mg
Naringenin
0.06mg
Isorhamnetin
0.4mg
Kaempferol
0.06mg
Quercetin
0.05mg

Nutrients percent of daily need

Calories:288.77kcal
14.44%
Fat:19.01g
29.25%
Saturated Fat:3.67g
22.95%
Carbohydrates:26.14g
8.71%
Net Carbohydrates:22.54g
8.2%
Sugar:16.94g
18.82%
Cholesterol:10.75mg
3.58%
Sodium:32.56mg
1.42%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.92g
13.84%
Vitamin E:3.96mg
26.39%
Manganese:0.38mg
18.86%
Fiber:3.6g
14.4%
Vitamin B2:0.2mg
11.7%
Magnesium:41.7mg
10.42%
Copper:0.16mg
8.11%
Phosphorus:78.75mg
7.88%
Iron:1.36mg
7.56%
Calcium:73.88mg
7.39%
Vitamin B1:0.07mg
4.68%
Vitamin B3:0.84mg
4.2%
Folate:15.9µg
3.97%
Selenium:2.41µg
3.44%
Zinc:0.51mg
3.39%
Potassium:116.66mg
3.33%
Vitamin A:125.1IU
2.5%
Vitamin B6:0.02mg
1.14%