Name: Easter Tree Cake
Cuisine: United Kingdom
Ingredients: 2 tablespoons apricot jam for brushing the cake; 500 g (1lb) yellow marzipan; 125 g (4oz) small chocolate eggs; 115 g packet of white chocolate drops; 1 teaspoon vanilla extract; 1 level teaspoon bicarbonate of soda; 150 ml (5fl oz) soured cream; 2 eggs; 75 g (3oz) butter; 75 g (3oz) self raising ‘cake’ flour; 75 g (3oz) plain flour; 125 g (4oz) caster sugar; 50 g (2oz) ground almonds

Preparation info

Difficulty
Easy

Appears in

A Year in a Scots Kitchen

By Catherine Brown

Published 1996

About

A ring-mould shape is used to make this dense, richly-flavoured sponge cake which can become a base for the Easter Tree, or it can be simply decorated with spring flowers. It’s made using a quick-and-easy sponge method which dispenses with lengthy creaming and produces as good, if not a better, result.