Best 3 Spring Easter Cake Recipes

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.

VICTORIAN SPRING POSY CAKE FOR EASTER OR MOTHER'S DAY

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

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