Raspberry & Lemon Spring – Easter Cake

May 08, 2023May 8, 20230 3
Spring into the season with this delicious Raspberry & Lemon Spring-Easter Cake
in Dessert

Prep

30 min

Cook

30 min

Ready In

1 hour

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

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 )

Nutrision Information

Servings Per Recipe
12
Calories
634
Sugar
72g
Fat
37g
Spring is in the air, and what better way to celebrate than with a delicious Raspberry & Lemon Spring-Easter Cake? This light and airy cake is perfect for sharing with friends and family, and is sure to bring some color and joy to any table. The combination of sweet raspberries and zesty lemons creates a delightful flavor that is both refreshing and indulgent. The addition of edible flowers and rose petals makes it a beautiful centerpiece for any occasion, from Easter brunch to a spring garden party. So why not embrace the season and whip up this delicious cake today?

Instructions

1.Preheat the oven to 180°C/350°F/gas mark 4.
2.Grease two 20-centimeter (8-inch) cake tins and line them with parchment paper.
3.Beat the caster sugar, butter, and almond essence together until creamy and light.
4.Mix in the beaten eggs, ground almonds, self-raising flour, and lemon zest until well combined.
5.Divide the mixture evenly between the two prepared tins.
6.Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
7.Leave the cakes to cool in the tins for 10 minutes, then turn them out onto wire racks to cool completely.
8.In a bowl, mix the icing sugar and lemon juice to make a glaze, and brush it over the cooled cakes.
9.Whip the double cream until thick, and stir in the lemon curd.
10.Sandwich the cakes together with the cream mixture and raspberries.
11.To make the frosting, mix the royal icing sugar, lemon juice, and food coloring until thick and smooth.
12.Spread the frosting over the cake, using a spatula or palette knife to create a smooth finish.
13.Top with mini chocolate eggs, edible flowers, raspberries, and rose petals (optional) before serving.

PROS

This cake is light, sweet, and delicious, perfect for spring and Easter celebrations.

The combination of raspberries and lemon adds a delightful tang and freshness to the cake.

Edible flowers and rose petals make it a beautiful centerpiece for any occasion.

CONS

This cake is quite sweet and high in sugar, so it should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

Although this cake is not particularly healthy, raspberries and lemons both offer a range of health benefits.
Raspberries are high in fiber and antioxidants, which can help to reduce inflammation and lower the risk of chronic diseases.
Lemons are also rich in antioxidants, and may help to improve digestive health and boost immunity.

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