The delicious Easter cake

Name: The delicious Easter cake
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Yield: Serves 8-10
Cuisine: British recipes
Ingredients: 375g softened, unsalted butter, plus extra to grease; 375g golden caster sugar; Finely grated zest of 2 oranges; 375g ground almonds; 1 tsp ground mixed spice; 5 large organic eggs; 200g hazelnuts, toasted and finely chopped; 100g plain flour; ½ tsp baking powder; 8 tbsp Frangelico (hazelnut liqueur); 300g good-quality white chocolate; 50g unsalted butter; 250g white marzipan; Icing sugar, for dusting; Mini chocolate eggs, to decorate

Easy
April 2004

90_1

Easy
April 2004

Serves 8-10
Hands-on time 1 hour, plus 2 hours baking time

Try this recipe for our delicious Easter cake adorned with hazelnuts and marzipan. It’s perfect with a cup of tea or serve as an Easter dessert.

Looking for something more traditional? How about our simnel cake recipe?

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Ingredients

375g softened, unsalted butter, plus extra to grease
375g golden caster sugar
Finely grated zest of 2 oranges
375g ground almonds
1 tsp ground mixed spice
5 large organic eggs
200g hazelnuts, toasted and finely chopped
100g plain flour
½ tsp baking powder
8 tbsp Frangelico (hazelnut liqueur)
300g good-quality white chocolate
50g unsalted butter
250g white marzipan
Icing sugar, for dusting
Mini chocolate eggs, to decorate

Method

Preheat the oven to 160°C/fan140°C/gas 3. Grease and line a 23cm round cake tin with non-stick baking paper. In a large bowl beat the butter, sugar and orange zest together until light and fluffy. Stir in the ground almonds and mixed spice. Beat in the eggs one at a time. Fold in the hazelnuts, flour, baking powder and the hazelnut liqueur until smooth. Spoon into the prepared tin and bake for 1 hour, then cover with foil and bake for a further 50 minutes or until a metal skewer inserted into the centre comes out clean. Leave to cool for 10 minutes in the tin, then turn out on to a wire rack to cool completely.
Melt the chocolate and butter in a bowl set over a pan of simmering water. Stir until just smooth, but don’t overbeat. Spread all over the top and sides of the cake with a palette knife and leave to set.
Roll out the marzipan on a surface lightly dusted with icing sugar large enough to cover the whole cake. Roll up on a rolling pin, then unroll over the cake and press lightly into the sides and trim neatly. Decorate with sugar-coated chocolate eggs in pretty colours and a big ribbon.