Cake topped with royal icing

  • Servings : 12 slices
  • Prep Time : 25m
  • Cook Time : 35m
  • Ready In : 60m

Try this cake aromatized with fruit topped with a delicious and creamy royal icing. A delicious mix of flavors, dare yourself…

Units: Metric (Units: US)


  • For the cake:
  • 5 eggs
  • 150 grams (1 cup) all-purpose flour
  • 100 grams (1/2 cup) granulated sugar
  • Zest of one lemon
  • 1 teaspoon baking powder
  • 125 grams (4 1/2 ounces) candied fruit
  • 75 grams (2 2/3 ounces) dried fruits
  • 25 ml (1 3/4 tablespoons) Port wine
  • For the topping:
  • 2 egg whites
  • 100 grams (3/4 cup) powdered sugar
  • A few drops of lemon juice
  • A few drops of vanilla extract


    Step 1

    1. For the cake:
    2. Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan (24 x 8 centimeters (9 1/2-inch diameter with 3 1/4-inch-high sides)) with margarine and dust with flour.

    Step 2

    1. In an electric mixer, beat on medium speed the eggs, lemon zest and the sugar until a homogeneous mixture. Pour the Port wine and beat for 1 to 2 minutes. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until obtain a creamy mixture. Add the candied fruit and the dried fruits and fold with a spatula.

    Step 3

    1. Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 30 to 35 minutes (the time depends on the oven).

    Step 4

    1. For the topping:
    2. In a bowl, beat the egg whites with the drops of lemon juice and vanilla extract until creamy. Add the powdered sugar gradually and mix until stiff peaks form.

    Step 5

    1. Remove the cake from oven and cover with the previous mixture. Garnish with candied fruit, let cool and serve.

Cake topped with royal icing | Food From Portugal

Cake topped with royal icing

Nutrition facts per serving (12 slices)

Calories: 200

Total Fat: 2 g(3%)

Saturated Fat: 0.5 g(3%)

Cholesterol: 90 mg(30%)

Sodium: 95 mg(4%)

Total Carbohydrate: 41 g(14%)

Protein: 5 g

Rate this recipe: 1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, 5.00 out of 5)


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