With rings of chewy almond stacked to form a tower, this celebration wreath cake tastes as good as it looks.

By , 21 September 2015
  • Ready in: 120 mins
  • Serves: 12
  • Price: 62p per serving
Nutritional Info
Each 108g serving contains
  • Fat 20.5
  • Sat Fat 1.6
  • Sugar 60.5
  • Salt 0.11
  • Cals 478
of your reference intake.
Typical energy values per 100g: 1853kJ/443kcal.
  • 150g whole almonds
  • 300g ground almonds
  • 450g icing sugar
  • 3 Large egg whites
  • 1/2 tsp Extra Special French Almond Extract
  • Royal icing, to decorate
  • Whizz the whole almonds in a processor until finely chopped but coarser than the ground almonds.

  • Mix all the almonds with the icing sugar and put in a large pan. Lightly beat the egg whites with the almond extract and add to the pan. Stir, then cook on a low heat for 10-20mins, still stirring,until it stiffens and comes away from the sides of the pan. Tip into a bowl and leave until just warm, then lightly knead to form a shiny dough. Chill for at least 4 hours.

  • Pre-heat the oven to 200C/180C Fan/Gas 6. Line 3 baking trays with baking paper. Using your hands, roll out a 1.5cm x 45cm sausage shape. Repeat until you have 18 sausages, making each about 2cm shorter than the previous one. Form each sausage into a ring, pinching the joins together.

  • Put on the baking trays and bake in batches for 10-15mins until pale golden brown. Leave on the trays for 10 minutes, then put on wire racks.

  • While the rings are cooling, make the royal icing. Use a wooden spoon to beat 1 large egg white with 125g icing sugar until thick and white. Beat in 1/2 tsp glycerine then gradually beat in another 125g icing sugar.

  • Put the largest ring on a plate and drizzle icing along the top. Add the next largest and repeat, to form a tower of rings stuck together with icing. Top with a star or decoration of your choice.