Easter Cake

Here’s a really nice Danish style cake that I like to make in Spring. I honestly can’t remember where the recipe is from as I’ve had it for a long time! This is one I made earlier (a few years ago!) and it is decorated with primroses and apple blossoms!!!

250 g butter
4 eggs
250 g sugar
200 g flour
200 g almonds, finely blended
2 tsp baking powder
1 cup milk
Juice and zest of 1-2 lemons
Butter for the tin
Icing and Decoration:
Juice and peel of 1 lemon
Icing sugar
Edible flowers to decorate

Method: Melt the butter. Beat eggs and sugar until foamy. Add the cooled melted butter, flour, blended almonds, baking powder, milk, lemon juice and zest and combine. Grease and line a 23 cm diameter cake tin with butter and pour in the mixture. Bake in oven at Gas mark 3-4/170 ° C for approx. 1 hour. Turn the slightly cooled cake carefully onto a rack. Stir lemon glaze together and decorate the cake with lemon icing, grated lemon rind and edible flowers.

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