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  • Recipes
  • Raspberry and Lemon Easter Cake

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...
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.