Easter Cake

Easter Cake
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    • 180 g plain flour
    • 3 g baking powder
    • 100 g butter or margarine
    • 50 g Siúcra/McKinney's Granulated Sugar


    • 150 g almonds
    • 75 g butter or margarine
    • 3 eggs
    • 150 g Siúcra/McKinney's Granulated Sugar
    • 1/2 tsp vanilla extract

    To decorate:

    • 240 g Siúcra/McKinney's Icing Sugar
    • Water
    • Yellow food colouring
    • Easter sweets

    Work together the ingredients for the pastry. Put the pastry in a plastic bag and refrigerate for 1 hour. Roll out the pastry and use it to line a springform tin measuring about 25 cm in diameter.

    Grind the almonds finely. Melt the butter or margarine. Beat the eggs and Siúcra/McKinney's Granulated Sugar until fluffy. Add the vanilla extract. Mix in the almonds and fat. Pour the mixture into the pastry case.

    Bake at the centre of the oven at 175°C for approx. 20 minutes. Set aside to cool.

    Remove the cake from the tin.

    Mix the Siúcra/McKinney's Icing Sugar, water and food colouring to make a smooth icing. Decorate with Easter sweets.