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Strawberry Dream
Strawberry Dream





Print This Delicious and Healthy Easter Celebration Cake Recipe

Easter Celebration Cake Recipe

The eleven balls of marzipan on top represent the twelve apostles (excluding Judas).

1/2 cup Unsalted butter, softened
1/2 cup Fine sugar
1 tsp Vanilla extract
pinch Ground cinnamon
3 Eggs, room temperature
1 cup Self-raising flour
1 cup Ground almonds
Milk, if necessary
1/2 cup Heavy cream
1 cup Strawberries, cut in half
1 cup Marzipan
2 Tablespoons Apricot jam

Oven Temp ~ 375°
Baking Time ~
Pan Type ~ two 8 inch round cake pans
Preheat the oven, lightly oil and line pans with parchment paper.

Place the butter in a large mixing bowl and whip with an electric mixer for one minute; then add the sugar, continuing to whip until the mixture is smooth and pale. Beat eggs. Slowly add in the vanilla and beat until well incorporated; adding a teaspoon of flour if the mixture begins to curdle.
Sift in the flour and ground almonds, fold through until well combined. If the mixture is a bit too thick, add a little milk until you have dropping consistency. Spoon evenly between the pans and carefully smooth the tops.
Bake Easter Celebration Cake until risen and golden brown. The cake on the top rack may cook slightly quicker than the one on the bottom - you can either swap them halfway through baking or take them out separately. When cool enough to handle, turn out, remove the paper and finish cooling on a wire rack.
Whip the heavy cream until just thick enough to hold a peak.
When the cake is cool, place one of the cakes upside down onto a serving plate and spread with the cream. Press the strawberries, cut side down, into the cream, then place the other cake on top.
Divide the marzipan in half and roll one half into a circle, the size of the cake.
Warm apricot jam in the microwave or over a pan of simmering water Brush the tops of cakes with jam, then lay the circle of marzipan on top.
Form 11 balls with the remaining marzipan and use the apricot glaze to stick them evenly around the rim of the cake. Dust with icing sugar, then quickly toast under a hot grill to lightly brown the top and Marzipan balls.
Decorate the center of the cake with edible fresh flowers, if desired.

12 Servings
Nutrition facts:
Serving Size 86 g
Calories 307
Calories from Fat 155
Total Fat 17.2g 27%
Saturated Fat 6.7g 33%
Cholesterol 68mg 23%
Sodium 73mg 3%
Total Carbohydrates 33.8g 11%
Dietary Fiber 1.6g 6%
Sugars 10.9g
Protein 5.3g
Vitamin A 7% • Vitamin C 14% • Calcium 4% • Iron 6%


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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!