Apricot & almond fruit cake
This bake is lighter than the traditional rich fruitcake and is a blank canvas to ice and decorate as you wish
Crunchy nut cake decoration
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Ices one 20 - 23cm cake nutritional info includes apricot & almond fruitcake
Skip to ingredients
- 100g golden syrup
- 50g butter
- 150g toasted flaked almond
- 150g whole blanched almond
- 50g plain flour
- icing sugarto dust
Nutrition: per serving
- kcal710
- fat44g
- saturates16g
- carbs68g
- sugars51g
- fibre5g
- protein13g
- salt0.65glow
Method
step 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.
step 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.
