Cake topped with royal icing

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…

Cake topped with royal icing | Food From Portugal

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


  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:
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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