Crunchy nut cake decoration

• golden syrup↗100g g
• butter↗50g g
• toasted flaked almond↗150g g
• whole blanched almond↗150g g
• plain flour↗50g g
• icing sugar↗

  to dust

Step-by-step instructions

1. 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. 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.