Easter Cake

Cakes and sweet things for Easter are tradition in Scandinavia. Most common is chocolate Easter eggs and bunnies. To me, cakes for Easter should be with apricot, marzipan, and citrus fruit. I have therefore developed this cakes recipe to honour our family Easter tradition because I really enjoy that. In a way tradition shapes the time and the year we live through again and again. Easter is the gateway to spring, and an important part of it is eating Easter lunch with herrings, boiled egg, and drinking Easter beer. I like to bake this cake while hoping somebody will bring me a sweet Easter egg.

Serves
Makes 10 pieces

Ingredients

300 g butter, plus more for the tin
250 g caster sugar
finely grated zest of 1 organic lemon
4 eggs
100 g skin-on almonds
150 wholegrain spelt flour
2 tsp baking powder
100 ml freshly squeezed lemon juice
100 ml double cream
100 g dried organic apricot, finely chopped

DOUGH
50 g fresh yeast
500–550 g plain flour, TIPO 00
100 g butter
50 g caster sugar
½ tsp salt
½ tsp ground ginger
1 tsp ground cardamom
2 eggs, beaten
150 g raisins
100 g mixed peel, orange and lemon
1 egg to brush

LEMON SYRUP
100 ml freshly squeezed lemon juice
50 g caster sugar

TOPPING
400 g marzipan (60% almonds)
100 g icing sugar
Yellow food colour
Eatable white or coloured flower sprinkles

Method

PREHEAT THE OVEN to 180 degrees C/350 degrees F/gas mark 4. Lightly butter a 22 cm diameter springform tin and line the base with baking parchment.

USING AN ELECTRIC MIXER cream the butter with the sugar and the zest until light and fluffy. Add the eggs one by one, beating well after each addition.

BLEND THE ALMONDS into almond flour in a food processor. Mix the spelt flour, the almond flour and baking powder and fold it into the batter, then fold in the lemon juice and the cream. Pour the mixture into the prepared tin and bake for 1 hour.

MEANWHILE POUR THE LEMON JUICE and sugar for the syrup into a little saucepan and boil until it starts thickening. As soon as the cake comes out of the oven, prick it all over with a skewer and pour over the lemon syrup. Let it be in the tin for at least 10 minutes, to absorb the syrup.

KNEAD THE MARZIPAN with the icing sugar and roll the mixture into a circle, big enough to cover the cake. Place the marzipan as a circle around the cake to gently cover the sides of the cake. Cut off the remaining marzipan with a sharp knife.

KNEAD THE REMAINING MARZIPAN with the yellow food colour you prefer. Roll out the marzipan and cut out little leaves with a little sharp knife and place them on the cake. At last place the eatable or icing flower decoration.

PHOTO BY Columbus Leth

Trine Hahnemann