Can you believe it's almost Easter again? It's amazing how fast time flies by and you don't even realize it.
To me, this Easter season brings a lot of excitement, childhood memories, and a bit of nostalgia.But it is also a season of making friends and meeting new people.
That's something to celebrate!
Yesterday, while planning my post for today, my mind went into a dilemma - trying to decide between savory and sweet recipes.
So, after hours of browsing many of my beloved recipes- I finally chose a cake recipe!Something sweet and special to celebrate this Easter Season.
This homemade cake is easy, quick and absolutely tasty -it can be made in less than twenty minutes. Yes! and It's very easy to decorate too { and it looks gorgeous too :)}
But that's not the only reason why this cake is so special to me...It's also hubby J. favorite. And of course my weakness for anything sweet :)
Happy Easter!
And a big THANK YOU to all of you, my lovely readers, for all your great support, comments, emails, friendship and love throughout every post. You're the ones that make Al Dente Gourmet prettier every day. Much appreciated :)
I supposed that you have already planned wonderful-delicious sweet treats and mouth-watering meals for this Easter. If so, what is your favorite Easter Cake, sweet treat or savory dish?
I would absolutely love to hear about it!
Easter Nest Sweet Cake Recipe
1 1/2 C. All-purpose flour / Plain flour 110 g / 4 oz. Unsalted butter *at room temperature 2 Large eggs 2/3 C. Soft brown sugar 1 1/4 tsp. Baking powder 1/2 C. Sour Cream
Royal Icing- *recipe below Unshelled Pistachios,chopped (optional)
Flowers and Eggs to decorate the cake
Preparation: Preheat oven to 190 C/ 375 F. And Lightly grease a ring cake pan.Set aside.
In a medium bowl--and using an electric mixer-- beat sugar, eggs and butter until creamy. Add sour cream and flour and mix for a couple of minutes. Pour mixture into cake pan. And bake for 20 minutes or until golden brown and cooked through when tested with a skewer.
Let cool on a wire rack for about 10 minutes. Then pour the royal icing/glaze onto the cake, pistachios and decorate as desired.
Royal Icing
1 Medium Egg White
¾ C. Icing Sugar/ confectioner’s sugar
1 tsp. Lemon juice Few drops of green food coloring
Preparation:
Using a standard mixer, beat egg white until soft stiff peaks is form. Add lemon juice and sugar and food coloring. Beat for a couple of seconds more. Use as soon as it is made.
