RASPBERRY & LEMON SPRING / EASTER CAKE

Raspberry & Lemon Spring / Easter Cake image

Provided by Um Safia

Categories Dessert

Time 45m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 20

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)

Steps:

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 raspeberries & 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.

Nutrition Facts : Calories 1166.3, Fat 63, SaturatedFat 33, Cholesterol 285.5, Sodium 313.6, Carbohydrate 141.3, Fiber 6.6, Sugar 96.4, Protein 14.8