Crunchy nut cake decoration

Name: Crunchy nut cake decoration
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 10
Cuisine: Global
Ingredients: 100 grams golden syrup; 50 grams butter; 150 grams toasted flaked almond; 150 grams whole blanched almond; 50 grams plain flour; 1 serving icing sugar, to dust

Crunchy nut cake decoration

If you have roughly 20 minutes to spend in the kitchen, Crunchy nut cake decoration might be an amazing lacto ovo vegetarian recipe to try. This recipe serves 10. This dessert has 260 calories, 7g of protein, and 19g of fat per serving. This recipe covers 6% of your daily requirements of vitamins and minerals. If you have golden syrup, butter, icing sugar, and a few other ingredients on hand, you can make it. Users who liked this recipe also liked Crunchy Vegetarian Nut Loaf, Crunchy fruit & nut cereal, and Sweet and Salty Crunchy Nut Bars.

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

Ingredients you will need

Apricot

Almonds

Equipment you will use

Oven

Gently heat the golden syrup and butter in a saucepan.

Ingredients you will need

Golden Syrup

Butter

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Whole Blanched Almonds

Powdered Sugar

All Purpose Flour

Almonds

Pop

Equipment you will use

Oven

Equipment

Oven

Sauce Pan

Ingredients

Servings:

100grams

golden syrup 50grams

butter 150grams

toasted flaked almond 150grams

whole blanched almond 50grams

plain flour 1serving

icing sugar, to dust

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cake works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.