Lemon Frosted Easter Cake

I'm sure when anyone has lost a loved one they feel similar to myself, when trying to deal with the whole grieving process. Events which where once pure joyous occasions, can be met with some bitter-sweet anticipation. My dad passed away before Christmas, and similar to the year when my Mam passed away, the first time to experience everything without them is rather heart-breaking. The first Christmas, the first birthday, the first family get-together and this week will be the first Easter. It's a holiday that, as a family, we always embraced and enjoyed celebrating. Each year my mother's Easter dinner was as impressive as the Christmas dinner. A wonderful spread was put on, with the roast spring lamb being the star of the show. Growing up I wasn't a fan of lamb, due to the many pet lambs occupying the back doorstep, however I did relish in the array of tasty accompaniments. 

Easter 2012 - Tiarnán, Fionn & Millie decorating eggs with their Grandad. 

In recent times I have really valued my Dad's input into my own children's Easter preparations. Each year he would tell tales of his Easter childhood memories, how there were no chocolate eggs in his home in the 1930's, but instead each child would pick their freshly laid egg, from their hen coop, and proceed to paint it. This was then boiled for breakfast on Easter Sunday morning and was always declared as the nicest egg of the year. For the last number of years, in our house, we would dedicate an afternoon of Easter week to egg painting. "Granddad" was always enlisted as the "expert helper" and he genuinely seemed to enjoy this as much as the children. Together they would decorate their fresh eggs and the children would listen intently to stories of old and were always amazed by how within one lifetime so much had changed. This Easter, even though it may sadden the children or me, my Dad's egg painting tradition will carry on. We'll decorate the eggs, tell his stories and most of all appreciate this wonderful man for sharing so much with us and being such an influential part of our lives. Whatever way you celebrate Easter this year I hope it is with the people you cherish and love. Enjoy the celebrations and have a Happy Easter!

Lemon Frosted Easter Cake

I always find that cake is well suited to every occasion. This lemon frosted cake makes a perfect Easter treat, as yellow themed goods seem to fit nicely with an Easter theme. It's basically a madeira cake which is smothered with a creamy lemon topping and filled with lemon curd; perfect to enjoy with a cup of tea anytime.

Ingredients

225g butter, softened

225g caster sugar

1tsp vanilla extract

3 free range eggs

280g self-raising flour, sieved

For Icing

150g full fat cream cheese (Philadelphia)

50g butter, softened

400g icing sugar, sieved

1 tsp lemon extract/essence

drop of yellow food colouring

To assemble/decorate

2/3 tbsp lemon curd

50g mini chocolate eggs

Method

1. Pre-heat the oven to 180°C(fan)/390°F/gas mark 6.

2. Prepare a two 8 inch tins, by greasing well with some butter.

3. Place the butter, caster sugar and vanilla extract into a bowl and cream together until it is a pale yellow colour, which takes about 5-7 minutes.

4. Add the eggs, one at a time with a little flour- to prevent the mixture from curdling. Mix well.

5. Add the remaining flour then combine well.

6. Divide the mixture between the prepared tins.

7. Bake in the oven for 30-35 mins or until golden brown in colour and a skewer comes out dry, when stuck into the centre of each cake. Cool on a wire tray.

8. To make the icing; Put the cream cheese, butter and icing sugar into a bowl and beat together until smooth and creamy. Stir in the lemon extract and add a drop of yellow food colouring.

9. When the cakes have completely cooled place one on a serving plate. Spread 1/3 of the icing over the cake and top with the lemon curd. Place the next cake on top and then add the remaining icing. Smooth using a palette knife and decorate with some mini chocolate eggs.

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In other news; The Midlands Gathering Festival is taking place in Moate this weekend. As a part of it I will be doing a cookery demonstration in The Grand Hotel, Moate on Easter Saturday from 4 - 5pm. All are welcome!