Easter crown cake

Easter crown cake

This fantastic Easter cake recipe from Rosana McPhee is the perfect Easter baking idea. Filled with golden chocolate eggs, this beautifully light ring cake is flavoured with almond and a touch of brandy.
  • Total:



  1. Step 1

    Preheat an oven to 180°C/gas mark 4 and grease a 26cm plain bundt tin or ring pan
  2. Step 2

    Begin by making the cake batter. In a large clean bowl, whisk the butter until fluffy and add the egg yolks one-by-one. Mix in the sugar, flour and cornflour with a spoon
  3. Step 3

    Transfer to a food mixer fitted with a paddle attachment and work the batter for at least 8 minutes. Add the lemon juice, lemon zest, brandy, salt and baking powder
  4. Step 4

    Meanwhile, whisk the egg whites in a medium bowl until stiff
  5. Step 5

    Once stiff, turn off the food mixer and carefully the egg whites into the batter. Pour the batter into the tin and bake in the oven for 40 minutes
  6. Step 6

    Meanwhile, make the cake filling. Add the butter to a food mixer and beat until light and fluffy. Gradually add the icing sugar, then fold in the Easter eggs or ground almonds (if using)
  7. Step 7

    Remove the cake from the tin, allow to cool and cut horizontally with a bread knife. Spread half of the filling onto the bottom sponge and top with the remaining sponge half
  8. Step 8

    Combine the ground almonds, butter and sugar in a pan and heat until lightly browned and caramelised
  9. Step 9

    Mix with the reserved filling until well-combined then use to ice the cake. Alternatively, you can ice the cake with the filling and drizzle the almond, butter and sugar mix over the cake to descorate
  10. Step 10

    Place the cake on a serving platter, fill the hole with Easter eggs and serve