Spring Easter cake, a traditional sweet bread popular during the Easter season, holds a special place in many cultures. Its rich flavors and symbolic significance make it a delectable treat enjoyed by people of all ages. Whether you prefer the classic version with its citrus zest and spices, or a more contemporary interpretation infused with modern flavors, there's a recipe out there to satisfy every palate. In this comprehensive guide, we'll explore various recipes for spring Easter cake, providing step-by-step instructions, ingredient lists, and helpful tips to ensure your baking endeavor is a resounding success.
Check out the recipes below so you can choose the best recipe for yourself!
RASPBERRY & LEMON SPRING / EASTER CAKE
This is a perfect Easter or spring time cake! Found in the Morrisons magazine - this cake looks so pretty!
Provided by Um Safia
Categories Dessert
Time 45m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 180C/350°F Grease & flour two 20cm / 8" cake tins.
- Beat the sugar, butter & almond extract until pale & fluffy. Gradually the egg, then fold in the ground almonds, flour, lemon zest & juice.
- 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.
- 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/.
- 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.
- 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.
- Top with your choice of decorations - chocolate mini eggs, fresh fruit, flowers etc.
Nutrition Facts : Calories 1166.3, Fat 63, SaturatedFat 33, Cholesterol 285.5, Sodium 313.6, Carbohydrate 141.3, Fiber 6.6, Sugar 96.4, Protein 14.8
VICTORIAN SPRING POSY CAKE FOR EASTER OR MOTHER'S DAY
One of my recent cake inventions - a standard Victoria Sandwich Sponge with a few delicious additions! Fresh oranges and lemons, lemon curd, crystallised violets and mascarpone cheese make this basic sponge cake moist and special enough for the Easter Sunday tea-time table, or for Mum on Mother's Day! I used lemon curd for the icing, but orange curd would also work if you wanted a mellow flavour. I have a recipe for crystallised violets on Zaar, Recipe #216296, and if you don't have any fresh violets, use any sugar paste flowers or cake decorations that work for you - the object is to make a Posy of flowers! This makes a big cake with one layer, you can cut the cakes again and make a three layer gateau if you wish. This cake disappeared quite quickly, but if you have any left, it keeps EXTREMELY well in a tin for up to one week. The sponge cakes can be frozen before icing, cutting back on time if you are going to be busy for the special event.
Provided by French Tart
Categories Breads
Time 55m
Yield 1 Large Cake, 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 150C or 300°F.
- Grease and line two 8" sandwich tins/sponge cake tins.
- Beat the sugar and butter together until light, fluffy, and almost white in colour; this can take up to 5 minutes, and is crucial for a light sponge cake.
- Gently add the grated zest of two oranges.
- Add the beaten eggs and then GENTLY fold the flour in with a metal spoon.
- Divide the mixture between the two cake tins and bake for 25 to 35 minutes, until light golden brown and risen. To check whether the cakes are cooked - insert a skewer in the middle of the cake, it should come away clean if it is cooked.
- Pour a little of orange juice over the cakes slowly, allowing them to absorb the juice. (Save the rest of the juice for other cooking or to add to drinks!) Allow to cool in the tins for 5 minutes before turning out onto a rack to cool; allow to cool completely before decorating and icing.
- Meanwhile, fold the lemon or orange curd into the mascarpone cream and mix well. (Add more to taste, I sometimes add at least half a big jar!).
- When the cakes are cool, spread some lemon or orange curd on to one side of both cakes, this stops the mascarpone cream from making the cakes too soggy. Place one cake on to a cake plate, curd side up and swirl some of the mascarpone cream over the cake, place the other cake, curd side down on top of the other cake, making a sandwich!
- Finish decorating the top of the cake with the remaining mascarpone cream, swirling it over the top of the cake. Just before serving, decorate with crystallised violets or other preserved/sugar flowers. Grate some orange curls, sprinkle them over the top, and serve.
- Keeps for up to one week in a tin, in a cool place.
- Sponges can be frozen for up to 2 months - allow to defrost for 4 to 6 hours on a cooling rack, before icing and decorating.
SPRING EASTER CAKE
I made this cake for my family Easter party! It was an awesome Easter dessert and everyone enjoyed it! Because it was delightful moist vanilla cake with fresh Raspberry Filling !
Provided by DANIELA CIRILLO
Categories Chocolate
Time 1h40m
Number Of Ingredients 17
Steps:
- 1. 1. Preheat oven to 350° F (moderate). Grease and flour a cake pan. 2. In a medium bowl, mix the sugar and butter until a smooth cream. Incorporate eggs and then the vanilla. 3. Mix the flour and baking powder, add to creamed mixture and mix well. Finally, add the milk until mixture is smooth. Place on prepared pan. 4. Bake 30 to 40 minutes. If making muffins, bake 20 to 25 minutes. Remove from heat and set aside to cool completely.
- 2. In a small bowl, place 1/2 cup of fresh raspberries and set aside (if using frozen berries, skip this step). In a large saucepan, place the remaining raspberries along with 1 1/4 cup of water, sugar and lemon juice. Bring it to a boil and allow to cook, stirring the berries occasionally. They'll eventually break down in about 10-15 minutes. Remove from heat and strain the berry mixture through a fine mesh strainer to remove the seeds. Place the mixture back into the saucepan over medium low heat. In a small bowl, prepare a slurry by combining the remaining 1/2 cup of water and the vanilla with the cornstarch. Pour this slurry into the saucepan with the strained raspberry mixture. Mix well over medium low heat until it starts to thicken. Remove from heat and set aside to cool completely. Place in cake layers, bottom side up; spread with raspberry mixture, leaving a 1-inch border.
- 3. Chocolate Ganache: Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in rum if desired. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.
- 4. HELPFUL TIPS: When the cake is ready put in the refrigerator for 3 to 4 hours , then everyone is ready for dessert , cut the slices of cake with a hot knife. Put the knife in very hot water ,dry the knife and cut the cake ... and enjoy =D
Tips:
- For a light and fluffy cake, make sure to beat the egg whites and sugar until stiff peaks form. - For a moist cake, add a cup of sour cream or yogurt to the batter. - To prevent the cake from sticking to the pan, grease and flour the pan before adding the batter. - Bake the cake at the temperature specified in the recipe. Over-baking will dry out the cake. - Let the cake cool completely before frosting it. This will help the frosting set properly. - If you want to decorate the cake with sprinkles, add them immediately after frosting the cake. This will help them stick to the frosting.Conclusion:
With these tips in mind, you're sure to make a delicious and beautiful Easter cake that everyone will love. Whether you choose a simple cake or a more elaborate one, be sure to have fun and enjoy the process. After all, baking is all about creating something special for the people you love.
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