Easter crown cake

8
1 hour 15 minutes

Ingredients

Cake

  • 1 tsp baking powder
  • 1 lemon, juiced and zested
  • 150g of caster sugar
  • 150g of butter, at room temperature
  • 2 tbsp of brandy
  • 200g of plain flour
  • 50g of cornflour
  • 4 large eggs, at room temperature, separated
  • 1 pinch of salt

For the filling

  • 125g of icing sugar
  • 250g of unsalted butter, at room temperature
  • mini chocolate eggs, crushed, or almonds (optional)

For the glaze

  • 1 tsp caster sugar
  • 1 tsp unsalted butter, at room temperature
  • 3 tbsp of ground almonds

To decorate

  • mini chocolate eggs

Method

1
Preheat an oven to 180°C/gas mark 4 and grease a 26cm plain bundt tin or ring pan
2
Begin by making the cake batter. In a large clean bowl, whisk the butter until fluffy and add the egg yolks one-by-one. Mix in the sugar, flour and cornflour with a spoon
3
Transfer to a food mixer fitted with a paddle attachment and work the batter for at least 8 minutes. Add the lemon juice, lemon zest, brandy, salt and baking powder
4
Meanwhile, whisk the egg whites in a medium bowl until stiff
5
Once stiff, turn off the food mixer and carefully the egg whites into the batter. Pour the batter into the tin and bake in the oven for 40 minutes
6
Meanwhile, make the cake filling. Add the butter to a food mixer and beat until light and fluffy. Gradually add the icing sugar, then fold in the Easter eggs or ground almonds (if using)
7
Remove the cake from the tin, allow to cool and cut horizontally with a bread knife. Spread half of the filling onto the bottom sponge and top with the remaining sponge half
8
Combine the ground almonds, butter and sugar in a pan and heat until lightly browned and caramelised
9
Mix with the reserved filling until well-combined then use to ice the cake. Alternatively, you can ice the cake with the filling and drizzle the almond, butter and sugar mix over the cake to descorate
10
Place the cake on a serving platter, fill the hole with Easter eggs and serve