Raspberry & Lemon Spring / Easter Cake

Ingredients

• 300 g caster sugar
• 350 g butter, softened
• 2 teaspoons almond essence
• 6 medium eggs, beaten
• 150 g ground almonds
• 300 g self raising flour
• 4 lemons, zest of, grated (optional)

For the Drizzle

• 150 g icing sugar
• 4 tablespoons lemon juice

For the Filling

• 300 ml double cream
• 150 g lemon curd
• 200 raspberries

For the Icing

• 300 g royal icing sugar
• 3 tablespoons lemon juice
• yellow food coloring

For the Decoration

• mini chocolate eggs (optional)
• fresh edible flowers (optional)
• raspberries (optional)
• strawberries (optional)
• rose petals (optional)

Directions

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.