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Mother΄s Day
.jpg "Mother΄s Day")
Ingredients
375 g (13 oz) self-raising flour
1 teaspoon baking powder
5 eggs
325 g (12 oz) soft margarine
275 g (10 oz) caster sugar
75 g (3 oz) ground almonds
½ teaspoon almond essence
Grated rind and juice of 3 lemons
1 tablespoon (15 ml) milk
250 g (9 oz) icing sugar, sifted
1.6 kg (3 ½ lb) ready-to-roll fondant icing
Cream, green and yellow food colouring
1 egg white
YOU WILL ALSO NEED
25 cm (10 inch) petal-shaped or round cake tin
30 cm (12 inch) round silver cake board
Piping gun or bag set
Selection of frosted spring flowers
Rice paper
Details
Serves: 12
Method
1 Grease and line the cake tin. Sift the flour and baking powder into a bowl. Add the eggs, soft margarine, caster sugar, almonds, almond essence, all the lemon rind and the milk. Beat well for 2 minutes, until the mixture is smooth.
2 Turn the mixture into the tin and cook at 160˚C (325˚F), Gas Mark 3, for 1 hour-1 hour 10 minutes, until the cake feels firm to the touch. Thrn out on to a wire rack and leave to cool completely.
3 Place the cake on the board. Mix the lemon juice with 6 tablespoons of the icing sugar. Brush this mixture over the cake and leave until completely absorbed.
4 Colour 1.4 kg (3 lb) of the fondant pale cream and roll out until it is large enough to cover the top and sides of the cake. Lift the fondant over the cake and smooth the sides. Trim around the base.
5 Colour the remaining fondant green and roll a long thin rope to fit around the base of the cake. Roll the remaining green fondant into tiny balls, shaping one side of each ball to form a 'teardrop'.
6 Beat 1 egg white with the remaining icing sugar until smooth. Beat in a few drops of yellow food colouring. Spoon into a piping gun or bag fitted with a plain nozzle and use to secure the 'teardrops' and frosted flowers on top of the cake.
7 Cut out butterfly shapes from rice paper. Secure to the cake with yellow royal icing and pipe an outline around the edges of the wings.
PREPARATION TIME: 45 MINUTES, PLUS OVERNIGHT DRYING
COOKING TIME: 1 HOUR-1 HOUR 10 MINUTES
OVEN TEMPERATURE: 160˚C (325˚F), GAS MARK 3
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