Crunchy Nut Cake Decoration Recipes

CRUNCHY NUT CAKE DECORATION

Crunchy nut cake decoration image

This easy almond cake topping makes for a beautiful golden decoration suitable for any special occasion fruitcake

Provided by Sarah Cook

Categories Afternoon tea, Dessert

Time 20m

Yield Ices one 20 - 23cm cake nutritional info includes apricot & almond fruitcake

Number Of Ingredients 6

Ingredients

100g golden syrup
50g butter
150g toasted flaked almond
150g whole blanched almond
50g plain flour
icing sugar , to dust

Steps:

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.
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.

Nutrition Facts : Calories 710 calories, Fat 44 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 51 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 0.65 milligram of sodium

CRUNCHY PEANUT CAKE BARS

Crunchy Peanut Cake Bars image

A bakery favorite inspired us to create this recipe. Individual pieces of white cake are coated with a crunchy peanut coating.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 2h15m

Yield 20 bars.

Number Of Ingredients 14

Ingredients

1/2 cup butter, softened
1-1/2 cups sugar
4 egg whites
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/3 cups buttermilk
GLAZE:
7-1/2 cups confectioners' sugar, divided
1 cup milk, divided
1 teaspoon vanilla extract, divided
2 cans (12 ounces each) salted peanuts, chopped, divided

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For glaze, in a shallow bowl, mix 3-3/4 cups confectioners' sugar, 1/2 cup milk and 1/2 teaspoon vanilla until smooth. Place one can of peanuts in another shallow bowl., Cut cake into 20 bars. Coat the top and sides of each piece with glaze, then roll in nuts. Place on wire racks over waxed paper; let dry completely., Make a second batch of glaze with the remaining confectioners' sugar, milk and vanilla. Coat cake squares a second time, then roll in remaining nuts. Let dry completely.

Nutrition Facts : Calories 562 calories, Fat 24g fat (6g saturated fat), Cholesterol 14mg cholesterol, Sodium 299mg sodium, Carbohydrate 79g carbohydrate (60g sugars, Fiber 3g fiber), Protein 12g protein.

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