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Easter Lemon Fruit Madeira Loaf – As Seen on RTE

60 mins Cook
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This Easter Lemon Currant Loaf Cake is a cheerful spring bake that’s as lovely to look at as it is to eat. Lightly scented with fresh lemon zest and studded with juicy currants, the cake is finished with green buttercream, colourful mini eggs and a playful fondant bunny butt for a fun Easter twist.

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Easter Lemon Fruit Madeira Loaf

Easter Lemon Fruit Madeira Loaf

agnesgempackfoods-ie
prep time
15 mins
cooking time
60 mins
servings
8
total time
1 hr 15 mins

Equipment

  • Mixing bowl

  • Mixing spoon

  • 2lb loaf tin

  • Hand mixer

  • Rolling pin

  • Piping bag

Ingredients

  • For the Cake:

  • 150g butter, soft

  • 150g Gem caster sugar

  • 3 medium eggs

  • 1 lemon, zest and juice

  • 150g Gem self raising flour,

  • 130g Gem Gourmet currants

  • 75g Gem ground almonds

  • For the Buttercream:

  • 150g butter, soft

  • 150g Gem icing sugar

  • ½ tsp vanilla extract

  • ¼ tsp green food colouring paste

  • For the Bunny Butt:

  • 100g white fondant

  • Pink food colouring

  • For the Decoration:

  • Mini chocolate eggs

Instructions

1
Preheat the oven to 180°C (160°C fan) and line a 2lb loaf tin with a paper liner.
2
In a bowl, beat together the butter and sugar until light and soft.
3
Gradually add the eggs, mixing well after each addition.
4
Add the lemon zest and mix to combine.
5
Fold in the flour and ground almonds, mixing until smooth. Finally, stir in the currants.
6
Spoon the batter into the prepared tin and bake for 1 hour.
7
Remove from the oven and allow the cake to rest in the tin for 10 minutes before turning out onto a wire rack to cool completely.
8
To make the bunny butt, roll a ball of white fondant for the body. Shape two small oval pieces for the feet, flatten them slightly, and attach them to the body using a small dab of water. Add a tiny ball of fondant for the tail.
9
Colour a small piece of fondant with a touch of pink colouring and use it to create the pads on the bunny’s feet.
10
For the buttercream, beat together the butter, icing sugar, vanilla and green colouring until smooth. Spoon into a piping bag fitted with a medium star nozzle.
11
Pipe the green buttercream over the cooled cake, then decorate with the bunny butt and mini eggs before serving.
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