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our family favourite lemon spring easter cake

Desciption

this is a delicious cake which is perfect for celebrating spring or easter!.the base is an algerian sponge cake known as 'meskucho'. for an easter feel decorate with chocolate mini eggs, easter chicks etc. the cake is very easy to make & decorate so don't be put off by the long list of instructions & ingredients! this is my husbands favoruite kind of cake as it is light, fluffy & moist. you can eat it with just the icing on for a less heavy cake but the addition of the filling makes it a perfect dessert!

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Nutritions

  • Carbohydrates: 425.1
  • Fats: 32.0
  • Dietary Fiber: 175.0
  • Minerals: 11.0
  • Proteins: 6.0
  • Vitamins: 22.0
  • Water: 18.0

Steps

  1. "cream the margarine & sugar until its light & creamy"
  2. Beat in the eggs & lemon zest
  3. Slowly add the sifted flour & baking powder & mix well but gently
  4. Add the water & mix
  5. Pour into a lined & greased baking tin
  6. I use either a tall 5" round tin or a shallow 12" round tin - both work very well & i\ve also seen others using square pans & bundt tins -- bake in a preheated oven at 180c for 40-45 minutes
  7. Test to see if it is done - it may need a few extra minutes
  8. If cooked
  9. Turn off oven & allow cake to rest in it for around 3 minutes
  10. Filling:
  11. Beat the margarine / butter until creamy
  12. Slowly add enough icing sugar to reach a consistency you like
  13. Tint yellow if desired
  14. When the cake has cooled completely
  15. Use a bread knife to cut the cake into 3 layers
  16. Divide the filling in half & spread onto bottom & middle layers using a pallet knife or similar
  17. Icing
  18. After filling the cake
  19. Put the top layer back in place
  20. Trim off any edges or bumps etc
  21. Mix the sifted icing sugar with the lemon juice & enough water to get a very thick but spoonable consistency
  22. Tint with colouring if desired & carefully spoon over the top of the cake
  23. The icing will slowly begin to drip down the sides of the cake - take a pallet knife & carefully run it around the sides of the cake to ensure & even covering
  24. When the icing is almost set
  25. Run a clean damp finger or knife handle around the rim of the plate & top with chocolate mini eggs or other decorations of your choice

Step 21

Total Time in Minute 60

Ingredients Count 12

cooking our family favourite lemon spring   easter cake

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Ingredients

Margarine

Sugar

Self raising flour

Baking powder

Lemons

Zest of

Water

Eggs

Yellow food coloring

Icing sugar

Orange flower water

Lemons

Miniature chocolate eggs

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