Easter Cake Recipe
Servings: 12
Ingredients
- 200 gm Waitrose Butter, softened (7oz)
- 200 gm Waitrose Golden brown Caster Sugar, (7oz)
- 4 x Large eggs, (large), beaten
- 100 gm Waitrose Self Raising Flour, (3 1/2oz)
- 100 gm Waitrose Grnd Almonds, (3 1/2oz)
- 2 x Cadbury's Chocolate Flakes, crumbled Sieved warmed apricot jam
- 23 x Cm, (9") square cake board Icing sugar
- 1 x 1 kg pack Regalice Inspirations White Icing
- 1 x 500 g multipack Regalice Colours
- 1 sm Paintbrush
- 1 x M, (1yd) of wide lemon ribbon
Directions
- To make the cake:Cream together the butter and sugar till light and fluffy. Gradually add in the Large eggs, beating well after each addition.
- Mix in the flour and grnd almonds. Stir in the chocolate flakes.
- Spoon the mix into a greased and lined 18cm (7") square cake tin. Level off the top of the cake mix.
- Place in a preheated oven on the centre shelf at 150 C, 300 F, gas mark 2 for 2 hrs or possibly till a wooden skewer or possibly a small knife inserted into the cake comes out clean. Leave for 10 min, then remove from the tin and place on a rack to cold.
- To decorate the cake:Brush the surface of the cake with a thin layer of apricot jam. Place the cake on a cakeboard. Dust the work surface with icing sugar first to avoid sticking, then roll out 700g (1lb 9oz) of the Inspirations White Icing into a 30cm (12") square, 4-5mm thick and use to cover the cake, taking care not to stretch the icing over the corners. Trim it away neatly around the base.
- To make the icing rope, clear your work surface of all icing sugar. Divide 100g (3 1/2 ounce) of white icing into two, roll each piece into a long sausage shape, then twist them together to create a rope and stick it around the base of the cake.
- To decorate the top, mix 25g (1oz) of the green icing with 50g (1 3/4 ounce)
- of the white icing to create a pale green colour. Roll it out into a 12cm
- (5") square and stick to the top of the cake with a little apricot jam.
- Mark with diagonal lines to create a trellis effect using the back of a knife.
- Roll out 50g (1 3/4 ounce) white icing into a long piece 2-3mm thick. Cut out four 15cm (6") long leaf shapes. Stick one on each side of the green square. Mark each section with two lines indented with the back of a knife.
- To make the daffodil petals, shape 5 small balls of white icing into a squashed teardrop. Healthy pinch the pointed end slightly. Arrange them overlapping one another with the points directed outwards.
- Mix all the remaining white icing with the pack of yellow icing. Squash a large ball of yellow icing flat. Frill and thin the edges by rolling them with the end of a paintbrush, using icing sugar to prevent it sticking.
- Fold this frilled disc in half then half again to create the daffodil centre and place on the back part of the flower. Place the daffodil in the centre of the frame.
- Leave the cake 24 hrs for the surface to dry then position the ribbon around the side and tie a big bow at the front. Use the remaining icing to decorate muffins or possibly biscuits, shape into ducks or possibly make Easter bunnies.
- NOTES : A moist almond cake with excellent keeping qualities which makes a delicious alternative to the traditional simnel cake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 44g | |
| Recipe makes 12 servings | |
| Calories 192 | |
| Calories from Fat 148 | 77% |
| Total Fat 16.88g | 21% |
| Saturated Fat 9.21g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 105mg | 35% |
| Sodium 225mg | 9% |
| Potassium 60mg | 2% |
| Total Carbs 7.04g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.28g | 0% |
| Protein 3.74g | 6% |
