You should receive a text message shortly.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
A modern-twist on the classic simnel cake which is traditionally eaten at Easter. This gorgeous, colourful cake combines a subtle blend of lemon and ginger, which perfectly complements the creamy, smooth white chocolate icing, making this deliciously moist cake all the more impressive. A brilliant way to round off your Easter feast! See method
of the reference intake
Freezing and defrosting guidelines
Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 mins in a moderate oven.
If you wish to add icing or decoration, add them after the baked goods have fully defrosted and are at room temperature.
See more Easter cake recipes
As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.