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        Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

        British

        Easter Cake

        About

        Celebrate the season by whipping up this traditional sugar-iced Easter cake

        Ingredients

        Order Ingredients

        Method

        1. Preheat the oven to 180°C and grease and line a 20cm (8 inch) loose-based cake tin.
        2. Sift together the flour, salt, and baking powder. Stir in the currants, glace cherries and organic muesli.
        3. Cream together the butter, lemon zest and sugar until light and fluffy like clouds, then beat in the egg yolks.
        4. Whisk the egg whites until they are stiff and look like mini mountains. Add a spoonful to the creamed mixture to loosen it, then fold in the fruit mixture. Fold in the rest of the egg whites.
        5. Spoon half the mixture into the base of the prepared cake tin. Roll out a third of the marzipan into a 20cm disc, and lay over the cake mix. Spoon the remaining cake mixture over the top and level the surface. Cover loosely with a disc of baking paper. Bake for about 1 hour 20 minutes, or until a skewer comes out clean. Leave to cool for 30 minutes, and then remove from the tin.
        6. Mix the icing sugar and water until runny and drizzle over the cooled cake. Decorate with sprinkles and ribbon. Yellow Easter chicks are optional!
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