- Recipes
Raspberry and Lemon Easter Cake
Raspberry and Lemon Easter Cake
By Morrisons
Published on 23 June 2021
There’s no better way to finish a meal with family and friends than with a truly indulgent, traditional dessert cake. This one's filled with raspberries and topped with mini chocolate eggs for extra Eastery-ness...Time and servings
55 minsTotal time
8Servings
25 minsPrep time
30 minsCooking time
Ingredients
- 2 tsp of almond essence
- 300 g of caster sugar
- 6 medium eggs
- 300 ml of double cream
- 200 g of raspberries
- 3 tablespoons of yellow food colouring
- 150 g of icing sugar
- 300 g of royal icing sugar
- 150 g of lemon curd
- 300 g of self-raising flour
- 150 g of ground almonds
- 350 g of butter, softened
- 1 handful of mini eggs
- 4 lemons (grated zest + juice for cake, drizzle and icing)
Method
Step 1
Beat the sugar, butter and almond extract together until pale and fluffy. Gradually add the egg, then fold in the ground almonds, flour, lemon zest and juice.Step 2
Spoon into the tins, smooth the top and bake for 30 minutes or until a skewer inserted in the centre comes out clean.Step 3
Make the drizzle by mixing the icing sugar and lemon juice together. When the cake comes out of the oven, turn out onto a cooling rack set over a plate. Prick all over with the skewer and drizzle with the syrup. Set aside to cool.Step 4
Whip the cream and fold in the lemon curd. Set one cake on a plate, level the top if necessary and spoon over the cream. Sprinkle with the raspberries and set the other cake half on top. Set aside.Step 5
To make the icing, mix the lemon juice and icing sugar until it’s a spoonable consistency, but still quite paste-like. Use a few drops of the yellow colour to make a pastel-yellow shade and spoon the icing evenly over the cake, allowing it to drip down and coat the sides. Run a spoon or pallet knife around the sides to neaten and evenly distribute the icing.