Easter Primrose Cake

Add some sugared Wild Primroses to your Easter Primrose Cake for a delicious and beautiful Easter treat.

Easter Primrose Cake

175g light brown caster sugar
175g butter, room temperature
175g self raising flour
3 large eggs
25g ground almonds
2 tbsp milk
300g mixed dried fruit
1 tsp mixed spice
2 tsp ground ginger
450g marzipan
3 tbsp apricot jam
Sugared primroses to decorate

<a href="http://theedibleflowershop vente de pilule viagra.co.uk/wp-content/uploads/2013/03/055.jpg”>Easter Primrose Cake

Preheat oven to 160C/320F/Gas 3. Line a 20cm round cake tin with baking parchment (roughly greasing the inside of the tin will help the parchment stay in place). Cream together the sugar and butter until light and fluffy. Gradually mix in the eggs until well combined and then stir in flour, almonds, fruit, spice, ginger and milk. Pour half of the mixture in to the lined cake tin and smooth surface to ensure it is level. Using about one-third of the marzipan, roll out a circle the same size as the cake tin and place over the cake mixture. Pour in the remaining cake mixture. Put in the oven and cook for 2 hours. If the cake is browning too quickly, loosely cover with foil. Cake is cooked when it is browned and a knife comes out cleanly when inserted in the middle. Allow to cool and remove from tin.

Gently warm the apricot jam and brush over the top of the cake, on top of which place half the remaining marzipan which has been rolled out to the size of the top of the cake. Using the remaining marzipan, make 11 equally sized balls and arrange around the edge of the cake. Finally, decorate the cake with sugared primroses for a unique and delicious Easter Cake.

Sugared primroses