Raspberry & Lemon Spring / Easter Cake |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 1 |
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This is a perfect Easter or spring time cake! Found in the Morrisons magazine - this cake looks so pretty! Ingredients:
300 g caster sugar |
350 g butter, softened |
2 teaspoons almond essence |
6 medium eggs, beaten |
150 g ground almonds |
300 g self raising flour |
4 lemons, zest of, grated (optional) |
150 g icing sugar |
4 tablespoons lemon juice |
300 ml double cream |
150 g lemon curd |
200 raspberries |
300 g royal icing sugar |
3 tablespoons lemon juice |
yellow food coloring |
mini chocolate egg (optional) |
fresh edible flower (optional) |
raspberries (optional) |
strawberry (optional) |
rose petal (optional) |
Directions:
1. Preheat the oven to 180C/350°F Grease & flour two 20cm / 8 cake tins.
2. Beat the sugar, butter & almond extract until pale & fluffy. Gradually the egg, then fold in the ground almonds, flour, lemon zest & juice.
3. Spoon into the tins, smooth the top & bakes for 30 minutes or until a skewer comes out clean when inserted into the centre of the cake.
4. Make a drizzle by mixing the icing sugar& lemon juice together. When the cake comes out of the oven, turn out onto a cooling rack set over a plate. Prick the cakes all over with a skewer & drizzle the syrup over. Set aside to cool/.
5. Whip the cream & fold in the lemon curd. Set one cake on a plate, level the top if necessary & spoon the filling over the top. Sprinkle with the raspeberries & set the other cake on the top. Set aside.
6. To make the icing, mix the lemon juice & icing sugar to make a spoonable thick paste. Use a few drops of colouring to get a nice pastel yellow colour & spoon evenly all over the top of the cake & round the sides. Run a pallet knife round the sides to neaten them up & make sure the icing is evenly distributed.
7. Top with your choice of decorations - chocolate mini eggs, fresh fruit, flowers etc.
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