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Published March 24th 2013
Is it a bun? Is it an egg? No, it's a forgotten taste treat
This Traditional Easter Cake was hand-written into my personal notebook of recipes when I first moved out of home. The original source has been forgotten, and as with many recipes it has been adapted over time.
Almond paste 250g ground almonds
250g castor sugar
small trickle of almond essence
Set oven at 150 degrees.
Line cake tin of choice using butter and/or baking paper.
Beat butter and sugar in electric mixer until creamy.
Add 4 well-beaten eggs, combining well, then stir in currants and peel.
Sift flour and baking powder and mix in thoroughly.
In a separate bowl blend together all almond paste ingredients.
(This will firm up after being mixed, so do not prepare beforehand.)
Pour half the cake mix into prepared cake tin, pressing to the edges and smoothing over with the back of a wet spoon.
Spread the almond paste over the cake, and then cover with the remaining cake mixture. Once again smooth the cake over with the wet spoon. Tap the filled cake tin firmly on your bench several times to remove air pockets.
Sprinkle top of cake with flaked almonds if desired.
Bake for 90 minutes in the centre of the oven. Allow to cool for 15 minutes before turning cake out.