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Raspberry & Lemon Spring / Easter Cake




Source of Recipe


Marla


Recipe Introduction


This is a perfect Easter or spring time cake! Found in the Morrisons magazine - this cake looks so pretty!


List of Ingredients




Raspberry & Lemon Spring / Easter Cake


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)
For the Drizzle
150 g icing sugar
4 tablespoons lemon juice
For the Filling
300 ml double cream
150 g lemon curd
200 raspberries
For the Icing
300 g royal icing sugar
3 tablespoons lemon juice
yellow food coloring
For the Decoration
mini chocolate eggs (optional)
fresh edible flowers (optional)
raspberries (optional)
strawberries (optional)
rose petals (optional)



Recipe




Preheat the oven to 180C/350°F Grease & flour two 20cm / 8" cake tins.

Beat the sugar, butter & almond extract until pale & fluffy. Gradually the egg, then fold in the ground almonds, flour, lemon zest & juice.

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.

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/.

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 raspberries & set the other cake on the top. Set aside.

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.

Top with your choice of decorations - chocolate mini eggs, fresh fruit, flowers etc.

Conversion Chart
http://www.onlineconversion.com/cooking_volume.htm
source is recipezaar.com