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Catalan Easter Cake
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Prep Time:
50 minutes
Cook Time:
35 minutes
Total Time:
85 minutes
Share a festive international cake with loved ones.
Ingredients:
  • 7 eggs (6 separated, 1 whole)
  • 430.00 gm caster sugar
  • 1 lemon, zested
  • 165.00 ml plain flour
  • 20.00 gm cornflour
  • 20.00 gm ground almonds
  • 4.00 gm baking powder
  • 42.00 gm lemon juice
  • 20.00 ml brandy
  • 4 egg yolks
  • 250g unsalted butter, softened, chopped
  • 5.00 gm orange-blossom water
  • 180g apricot conserve
  • 60g flaked almonds, roasted
  • Chocolate eggs, to decorate
Instructions:
  • Preheat your oven to 180C and prepare two 23cm shallow, round cake pans by greasing and lining their bases with baking paper.
  • With an electric mixer, beat yolks, whole egg, 1/3 cup of sugar, and zest on high speed for 6 minutes until thick and tripled in volume. In a separate bowl, whisk egg whites to soft peaks, gradually add 1/3 cup of sugar, and continue whisking until stiff peaks form.
  • Gently fold the sifted flour, cornflour, ground almonds, and baking powder into the egg yolk mixture.
  • Pour the batter evenly into the pans, smooth the tops, and bake for 20 minutes or until they spring back when lightly touched. Allow the cakes to cool in the pans for approximately 5 minutes, then gently flip them onto a wire rack lined with parchment paper.
  • Make the syrup by combining 1/3 cup of sugar, lemon juice, brandy, and 100ml of water in a small pan. Stir over medium heat until the sugar dissolves. Bring to a boil and cook for approximately 3 minutes. Allow to cool.
  • In a small pan over medium heat, whisk sugar and 1/4 cup water until sugar dissolves. Boil for 3 minutes.
  • In an electric mixer, whisk yolks for 2 minutes until lightly aerated. While the mixer is running, slowly pour in the hot syrup down the side of the bowl. Continue to whisk for 5 minutes until very thick, white, and almost cool.
  • Gradually incorporate the butter, followed by the orange-blossom water. For assembly: Brush cake layers with syrup and stack with crust-side down on a plate.
  • Spread a layer of conserve on top, then place the remaining cake on top, keeping the crust side facing up.
  • Smooth the buttercream over the entire cake, chilling briefly if it’s too soft. Sprinkle almonds on top, followed by chocolate eggs. Chill the cake for 30 minutes before serving.

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