Crunchy nut

Easy Cook - - 12 GREAT PUDS, CAKES & BAKES -

Prep 5 mins Cook 1 hr 35 mins Bake the cake as be­fore (or use any other 20-23cm fruit­cake), but bring out of the oven 10 mins be­fore the end of the cook­ing time. Turn the oven tem­per­a­ture up to 200C/180C fan/gas 6. Gen­tly heat 100g golden syrup and 50g but­ter in a saucepan. When it melts, stir in 150g toasted flaked al­monds, 150g whole blanched al­monds and 50g 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 side with pretty rib­bons. Lightly dust the cake with ic­ing su­gar to fin­ish. PER SERV­ING 710 kcals, pro­tein 13g, carbs 68g, fat 44g, sat fat 16g, fi­bre 5g, su­gar 51g, salt 0.6g

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