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Easter Cake

 
Easter Cake
Image ©
 
One serving costs about $28.24 One serving costs about $28.24 One serving costs about $28.24

$28.24 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 easter dessert
spoonacular Score:8%

Spoonacular Score: 8%

 

You can never have too many dessert recipes, so give Easter Cake a try. This recipe serves 4 and costs $28.24 per serving. One serving contains 1967 calories, 12g of protein, and 96g of fat. It is perfect for Easter. This recipe from Foodista has 1 fans. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up waitrose ground almonds, waitrose golden caster sugar, waitrose self raising flour, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 22%, which is not so awesome. Carrot Cake for Easter, Easter Bunny Cake, and Easter Bunny Cake are very similar to this recipe.

Cream Sherry, Port Wine, and Moscato d'Asti are great choices for Dessert. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
some
some sieved apricot jam
sieved apricot jam
some
some sieved apricot jam
sieved apricot jam
7 oz
7 oz waitrose butter
waitrose butter
2
2 cadbury's chocolate flakes
cadbury's chocolate flakes
2
2 eggs
eggs
1.1 lb
1.1 lb multipack regalice colours
multipack regalice colours
7 oz
7 oz waitrose golden caster sugar
waitrose golden caster sugar
7 oz
7 oz waitrose golden caster sugar
waitrose golden caster sugar
3.5 oz
3.5 oz waitrose ground almonds
waitrose ground almonds
2.21 lb
2.21 lb white pack regalice inspirations icing
white pack regalice inspirations icing
0.5 cup
0.5 cup icing sugar
icing sugar
3.5 oz
3.5 oz waitrose self raising flour
waitrose self raising flour
1
1 m
m
23
23 cm
cm
1
1 m
m
1 small
1 small paintbrush
paintbrush
23
23 cm
cm
1 small
1 small paintbrush
paintbrush
some sieved apricot jam
some
sieved apricot jam
some sieved apricot jam
some
sieved apricot jam
7 oz waitrose butter
7 oz
waitrose butter
2 cadbury's chocolate flakes
2
cadbury's chocolate flakes
2 eggs
2
eggs
1.1 lb multipack regalice colours
1.1 lb
multipack regalice colours
7 oz waitrose golden caster sugar
7 oz
waitrose golden caster sugar
7 oz waitrose golden caster sugar
7 oz
waitrose golden caster sugar
3.5 oz waitrose ground almonds
3.5 oz
waitrose ground almonds
2.21 lb white pack regalice inspirations icing
2.21 lb
white pack regalice inspirations icing
0.5 cup icing sugar
0.5 cup
icing sugar
3.5 oz waitrose self raising flour
3.5 oz
waitrose self raising flour
1 m
1
m
23 cm
23
cm
1 m
1
m
1 small paintbrush
1 small
paintbrush
23 cm
23
cm
1 small paintbrush
1 small
paintbrush

Equipment

cake form
cake form
skewers
skewers
knife
knife
oven
oven
cake form
cake form
skewers
skewers
knife
knife
oven
oven


Instructions

  1. To make the cake:Cream together the butter and sugar until light and fluffy. Gradually add the eggs, beating well after each addition.
  2. Fold in the flour and ground almonds. Stir in the chocolate flakes.
  3. Spoon the mixture into a greased and lined 18cm (7") square cake tin. Level off the top of the cake mixture.
  4. Place in a preheated oven on the centre shelf at 150 C, 300 F, gas mark 2 for 2 hours or until a wooden skewer or a small knife inserted into the cake comes out clean. Leave for 10 minutes, then remove from the tin and place on a rack to cool.
  5. To decorate the cake:Brush the surface of the cake with a thin layer of apricot jam. Place the cake on a cakeboard. Dust the work surface with icing sugar first to avoid sticking, then roll out 700g (1lb 9oz) of the Inspirations White Icing into a 30cm (12") square, 4-5mm thick and use to cover the cake, taking care not to stretch the icing over the corners. Trim it away neatly around the base.
  6. To make the icing rope, clear your work surface of all icing sugar. Divide 100g (3 1/2 oz) of white icing into two, roll each piece into a long sausage shape, then twist them together to form a rope and stick it around the base of the cake.
  7. To decorate the top, mix 25g (1oz) of the green icing with 50g (1 3/4 oz)
  8. Of the white icing to form a pale green colour. Roll it out into a 12cm
  9. (5") square and stick to the top of the cake with a little apricot jam.
  10. Mark with diagonal lines to form a trellis effect using the back of a knife.
  11. Roll out 50g (1 3/4 oz) white icing into a long piece 2-3mm thick. Cut out four 15cm (6") long leaf shapes. Stick one on each side of the green square. Mark each section with two lines indented with the back of a knife.
  12. To make the daffodil petals, shape 5 small balls of white icing into a squashed teardrop. Pinch the pointed end slightly. Arrange them overlapping one another with the points directed outwards.
  13. Mix all the remaining white icing with the pack of yellow icing. Squash a large ball of yellow icing flat. Frill and thin the edges by rolling them with the end of a paintbrush, using icing sugar to prevent it sticking.
  14. Fold this frilled disc in half then half again to form the daffodil centre and place on the back part of the flower. Place the daffodil in the centre of the frame.
  15. Leave the cake 24 hours for the surface to dry then position the ribbon around the side and tie a big bow at the front. Use the remaining icing to decorate muffins or biscuits, shape into ducks or make Easter bunnies.
  16. NOTES : A moist almond cake with excellent keeping qualities that makes a delicious alternative to the traditional simnel cake.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $28.64
Ingredient
some sieved apricot jam
some sieved apricot jam
7 ounces waitrose butter
2 cadbury's chocolate flakes
2 eggs
500 grams multipack regalice colours
7 ounces waitrose golden caster sugar
7 ounces waitrose golden caster sugar
3.5 ounces waitrose ground almonds
1 kg white pack regalice inspirations icing
½ cups icing sugar
3.5 ounces waitrose self raising flour
1 m
Price
$1.00
$0.97
$1.70
$0.08
$0.48
$78.39
$0.64
$0.64
$1.98
$27.86
$0.19
$0.14
$0.50
$114.58

Nutritional Information

Quickview
2204 Calories
12g Protein
95g Total Fat
334g Carbs
3% Health Score
Limit These
Calories
2204k
110%

Fat
95g
147%

  Saturated Fat
34g
216%

Carbohydrates
334g
111%

  Sugar
288g
320%

Cholesterol
188mg
63%

Sodium
855mg
37%

Get Enough Of These
Protein
12g
24%

Vitamin B2
0.9mg
53%

Vitamin E
5mg
36%

Vitamin K
36µg
34%

Vitamin A
1447IU
29%

Selenium
19µg
28%

Vitamin C
17mg
22%

Calcium
185mg
19%

Iron
3mg
17%

Fiber
4g
16%

Manganese
0.29mg
15%

Phosphorus
134mg
13%

Folate
44µg
11%

Potassium
352mg
10%

Vitamin B5
0.83mg
8%

Copper
0.16mg
8%

Magnesium
25mg
6%

Vitamin B6
0.12mg
6%

Zinc
0.79mg
5%

Vitamin B3
0.99mg
5%

Vitamin B12
0.28µg
5%

Vitamin B1
0.07mg
4%

Vitamin D
0.44µg
3%

covered percent of daily need

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