Spring Easter Cake Food

OUR FAMILY FAVOURITE LEMON SPRING / EASTER CAKE

Steps:

• Cream the margarine & sugar until it's light & creamy. Beat in the eggs & lemon zest. Slowly add the sifted flour & baking powder & mix well but gently. Add the water & mix.
• Pour into a lined & greased baking tin. I use either a tall 5" round tin or a shallow 12" round tin (if having a plain- unfilled but iced cake) - both work very well & I've also seen others using square pans & bundt tins -- Bake in a preheated oven at 180C for 40-45 minutes; test to see if it is done - it may need a few extra minutes. If cooked, turn off oven & allow cake to rest in it for around 3 minutes.
• Filling:.
• Beat the margarine / butter until creamy. Slowly add enough icing sugar to reach a consistency you like. Tint yellow if desired. When the cake has cooled completely, use a bread knife to cut the cake into 3 layers. Divide the filling in half & spread onto bottom & middle layers using a pallet knife or similar.
• Icing.
• After filling the cake, put the top layer back in place. Trim off any edges or bumps etc. Mix the sifted icing sugar with the lemon juice & enough water to get a very thick but spoonable consistency. Tint with colouring if desired & carefully spoon over the top of the cake. The icing will slowly begin to drip down the sides of the cake - take a pallet knife & carefully run it around the sides of the cake to ensure & even covering.
• When the icing is almost set, run a clean damp finger or knife handle around the rim of the plate (if serving on it) & top with chocolate mini eggs or other decorations of your choice.

RASPBERRY & LEMON SPRING / EASTER CAKE

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.