Recipe for Carrot Banana Vanilla Sponge Carrot Fruit Cake photos : Easter Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Tuesday, 15 December 2015

Easter Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Easter Cake Recipe Biography

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Today is my favourite Saturday of the year as tomorrow is Easter Sunday. I always aim to get up before the children in order to surprise them, but you might have to wish me luck on that!

Before I can begin on my Easter surprises, however, I’m heading down to the Ideal Home Show in London to demonstrate some great Italian fish dishes. Pop along and say hello.

If you want to get cracking on your own Easter treats, this week’s book is Amy’s Baking Year. Aged just 17, Amy-Beth Ellice is a baking sensation. Her lemon cake makes the perfect centrepiece to any Easter feast, decorated as it is by crystallised flowers. The cupcakes look (and taste) the part and can be packed away easily if you are planning a Bank Holiday outing with your family.

Preparation:

● 400g butter, plus extra for greasing

●400g caster sugar

●7 eggs

●3 tbsps lemon juice

● Zest of 3 lemons

●400g self-raising flour

For the buttercream:

●225g butter

●2 tbsps lemon juice

●450g icing sugar, sifted

You will also need:

●1 jar lemon curd

● Crystallised flowers

Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Grease 3 x 20cm (8in) cake tins and line the bases with baking parchment.

Put the butter, caster sugar, eggs, lemon juice and zest in the bowl of a free-standing mixer (or use a handheld electric whisk). Sift in the flour and mix until light and creamy.

Share the mixture equally among the tins and bake for about 50 minutes or until well risen and a skewer inserted into the centre of one comes out clean.

Remove from the oven and leave to cool in the tins before turning on to wire racks. Peel off the parchment and leave to cool completely.

Beat the butter until soft and creamy. Add the lemon juice and zest and beat again until smooth. Gradually beat in the icing sugar, starting on a low speed.

Spread a third of the buttercream on one cake, add a layer of lemon curd and top with the second sponge. Repeat the process.

Spread the remaining buttercream on the top cake and decorate with the crystallised flowers.

Whether you're after a spectacular Easter cake to impressive the family with over the bank holiday weekend or some little Easter-themed biscuits to make as gifts, we've got it covered with our Easter-themed treats.

Paska is an Easter bread eaten in the Assyrian world, Eastern European countries including Ukraine, south Russia, Romania, Poland, Slovakia, Georgia and parts of Bulgaria. It is also eaten in countries with immigrant populations from Eastern Europe, such as the United States, Canada and the United Kingdom.

The Christian faithful in many Eastern Christian countries eat this bread during Easter. Christian symbolism is associated with features of paska type breads. The inside of paska can be a swirl of yellow and white that is said to represent the risen Christ, while the white represents the Holy Spirit. Other versions include chocolate, rice, or even savoury mixtures based on cheese. A version is made with maraschino cherries added to symbolize royal jewels in honor of the resurrection of Jesus.

Paska is made with milk, butter, eggs, flour, and sugar, except in Romania, where the recipe most commonly includes sweet cream, cottage cheese, and/or sour cream along with eggs, sugar, raisins, and rum. An egg and water mixture is used as a glaze.

Easter Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos