Candied Nut Topping
½ cup caster sugar 2 egg whites, size 7 eggs
¾ teaspoon each ground cinnamon and ginger
½ teaspoon vanilla paste 1 cup whole blanched almonds 1 cup roasted hazelnuts Preheat the oven to 180°C.
2 tablespoons chopped pistachio nuts
2 tablespoons goji berries or chopped dried cranberries Grease a large flat baking tray and fully line with baking paper.
Stir the sugar, egg whites, spices and vanilla together in a bowl. Don’t whisk the egg white. Gently stir in the almonds and hazelnuts until well coated.
Tip the mixture onto the tray, scraping in all the sugary egg, and spread out into a thin layer.
Bake for 10 minutes then turn it all over and bake for another 10 minutes until golden. The mixture will puff up and be soft and super-sticky but will become crisp on cooling.
Leave to cool on the tray then break into pieces and store in an airtight container. Pile on top of the cake and scatter over the pistachio nuts and goji berries. MAKES 1 CAKE