Celebration Cake

Celebration cake recipe
makes 25cm (10in) cake
time 4 hours
567 calories per slice
24.1g fat of which 8.8g is saturated
Suitable for vegetarians
Butter 350g (12oz)
Golden caster sugar 350g (12oz)
Eggs 6 large, beaten
Vanilla or almond essence 2 tsp
Self-raising flour 400g (14oz)
Finely ground hazelnuts 150g (5oz)
Ground almonds 150g (5oz)
Lemon curd 200g (7oz)
White marzipan 450g (1lb)
Clear honey 2 tbsp, warmed
Ready-to-roll fondant icing 1kg (2lb 4oz)
1 Preheat oven to 160ºC/325ºF/Gas 3. Line a
25cm (10in) round cake tin with baking paper.
2 Beat butter and sugar together until light
and fluffy. Gradually beat in eggs, add
flavouring, then gently fold in flour and nuts.
3 Spoon mixture into tin, alternating with
spoonfuls of lemon curd. Smooth top. Bake for
2 hours 20 minutes or until firm to touch. Cool
for 1 hour, then turn out onto a wire rack.
4 Roll out marzipan to cover top and sides of
cake. Brush cake with honey, cover with
marzipan, trim and smooth all over.
5 Roll out and cover cake with fondant icing.
Decorate with fresh flowers, or as in photo.
A Dairy Diary 2007 recipe

A simple yet reliable recipe for a beautiful cake that’s perfect for celebrations.

Celebration Cake

Celebration Cake

Makes 25cm (10in) cake
Time 4 hours
567 calories per slice
24.1g fat of which 8.8g is saturated
Suitable for vegetarians

Butter 350g (12oz)
Golden caster sugar 350g (12oz)
Eggs 6 large, beaten
Vanilla or almond essence 2 tsp
Self-raising flour 400g (14oz)
Finely ground hazelnuts 150g (5oz)
Ground almonds 150g (5oz)
Lemon curd 200g (7oz)
White marzipan 450g (1lb)
Clear honey 2 tbsp, warmed
Ready-to-roll fondant icing 1kg (2lb 4oz)

1 Preheat oven to 160ºC/325ºF/Gas 3. Line a 25cm (10in) round cake tin with baking paper.

2 Beat butter and sugar together until light and fluffy. Gradually beat in eggs, add flavouring, then gently fold in flour and nuts.

3 Spoon mixture into tin, alternating with spoonfuls of lemon curd. Smooth top. Bake for 2 hours 20 minutes or until firm to touch. Cool for 1 hour, then turn out onto a wire rack.

4 Roll out marzipan to cover top and sides of cake. Brush cake with honey, cover with marzipan, trim and smooth all over.

5 Roll out and cover cake with fondant icing.

Decorate with fresh flowers, or as in photo.

A Dairy Diary 2007 recipe

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