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    You are in: Home / Recipes / Raspberry & Lemon Spring / Easter Cake Recipe
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    Raspberry & Lemon Spring / Easter Cake

    Raspberry & Lemon Spring / Easter Cake. Photo by wingette

    1/2 Photos of Raspberry & Lemon Spring / Easter Cake

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Um Safia's Note:

    This is a perfect Easter or spring time cake! Found in the Morrisons magazine - this cake looks so pretty!

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    Serves: 8



    Units: US | Metric

    For the Drizzle

    For the Filling

    For the Icing

    For the Decoration

    • mini chocolate egg (optional)
    • fresh edible flower (optional)
    • raspberries (optional)
    • strawberry (optional)
    • rose petal (optional)


    1. 1
      Preheat the oven to 180C/350°F Grease & flour two 20cm / 8" cake tins.
    2. 2
      Beat the sugar, butter & almond extract until pale & fluffy. Gradually the egg, then fold in the ground almonds, flour, lemon zest & juice.
    3. 3
      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.
    4. 4
      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/.
    5. 5
      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.
    6. 6
      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.
    7. 7
      Top with your choice of decorations - chocolate mini eggs, fresh fruit, flowers etc.

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    Ratings & Reviews:

    • on May 24, 2010


      AMAZING!!!! This cake was a jaw dropper. It was beautiful to create, mouthwatering to smell and look at and just divine to eat. This cake will be remembered and re-created for many Easters to come. Thank you so much!!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Raspberry & Lemon Spring / Easter Cake

    Serving Size: 1 (346 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 1166.2
    Calories from Fat 567
    Total Fat 63.0 g
    Saturated Fat 32.9 g
    Cholesterol 285.4 mg
    Sodium 313.6 mg
    Total Carbohydrate 141.2 g
    Dietary Fiber 6.6 g
    Sugars 96.4 g
    Protein 14.7 g

    The following items or measurements are not included:

    lemon curd

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