Easter Ring Cake

16 March 2010

0Comments | Comment on this Article

Serves 6/8

Cake
6 x large happy eggs
250g Ground Almonds
280g Golden caster sugar
280g butter or margarine
125 g self raising flour
25g ground rice

Lemon Syrup
150g granulated sugar
Juice 1 x large lemon
50ml water

Little Chocolate eggs to decorate

1 x greased 9/10inch ring mould or a 9inch spring form cake tin

Preheat the oven to 180c/350f/gas 4

Method

Separate the eggs. Cream the butter with the butter/marg, till pale

Add the egg yolks one at a time. Stir in the ground almonds and rice. Beat the egg whites till light and fluffy

Fold them into the almond mixture slowly. Add the flour and mix well. Put the mixture into the prepared tin and bake for 40 minutes till firm and browned on top.

While the cake is cooling make the lemon syrup -

Put the granulated sugar in a small saucepan, stir in the lemon juice and water.

Heat the mixture slowly to begin, till the sugar has dissolved than bring to the boil, boil fiercely for a minute or so.

Spoon this syrup over the cake

Once cool, turn out the cake and decorate with chocolate eggs

0Comments | Be the first to comment!