Raspberry Lemon Spring Easter Cake
Ingredients
- 300 g caster sugar
- 350 g butter, softened
- 2 teaspoons almond essence
- 6 medium eggs, beaten
- 150 g ground almonds
- 300 g self raising flour
- 4 lemons, zest of, grated (optional)
- For the Drizzle
- 150 g icing sugar
- 4 tablespoons lemon juice
- For the Filling
- 300 ml double cream
- 150 g lemon curd
- 200 raspberries
- For the Icing
- 300 g royal icing sugar
- 3 tablespoons lemon juice
- yellow food coloring
- For the Decoration
- mini chocolate egg (optional)
- fresh edible flower (optional)
- raspberries (optional)
- strawberry (optional)
- rose petal (optional)
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