Cake topped with royal icing

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

Cake topped with royal icing on a plate

INGREDIENTS FOR THIS RECIPE

Here you'll find all the ingredients needed to make this recipe:

Eggs
All-purpose flour
Granulated sugar
Lemon zest
Baking powder
Candied fruit
Dried fruits
Port wine
Egg whites
Powdered sugar
Lemon juice
Vanilla extract

Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.

HOW TO MAKE CAKE TOPPED WITH ROYAL ICING

Step 1:
For the cake: Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan with margarine and dust with flour.

Step 2: Beat the eggs, lemon zest and the sugar until a homogeneous mixture. Pour the Port wine and beat for 1 to 2 minutes. 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: Pour the mixture into the prepared pan and bake about 30 to 35 minutes.

Step 4:
For the topping: 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: 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

TIPS FOR CAKE TOPPED WITH ROYAL ICING

1. When preheating the oven, make sure you have all ingredients ready to start making the cake.

2. Place the oven rack in the middle. This allows the hot air to circulate evenly around the cake, resulting in even cooking.

3. When placing the cake in the oven, the oven should not be too hot, if it is, the cake will rise too quickly and there will be no time for the inside of the cake to cook at the same speed (what often happens is the cake sinks in the middle). If the oven is too hot, leave the oven door open until the temperature drops a little.

4. Never open the oven door while the cake is baking. The kitchen temperature is always lower than the oven temperature, what will happen is that the oven temperature will drop and the risk of the cake sinks in the middle increases.

5. The first thing to do before taking the cake out of the oven, is to stick a toothpick in the center of the cake. If it's dry, it's cooked. Turn off the oven and leave the cake in the oven for another 5 minutes.

6. Do not open the oven door all the way, leave the door open about 10 to 15 centimeters (4 inches to 6 inches) and wait another 5 or 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the cake to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).

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Cake topped with royal icing

By
Cake topped with royal icing on a plate

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

5.00 from 1 reviews


    Category: Breakfast, Cakes, Desserts, Recipes
    Cuisine:
    Difficulty:
    Servings:: 12 slices
    Prep Time: 25 m
    Cook Time: 35 m
    Total Time: 60 m

    Ingredients

      For the cake:

    • 5 medium 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

    Directions

    1. For the cake:
      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.
    2. 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.
    3. 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).
    4. For the topping:
      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.
    5. Remove the cake from oven and cover with the previous mixture. Garnish with candied fruit, let cool and serve.
    Cake topped with royal icing
    Nutrition facts
    Serves 12 slices
    Per Serving:
    % DAILY VALUE
    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
     

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