Easter crown cake

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This fantastic Easter cake recipe from Rosana McPhee is a superbly elegant elegant take on Easter baking. The beautifully light sponge is delicately flavoured with brandy, while the icing is laced with almonds and brown butter.

First published in 2016

Surprise the family with this delicious cake stuffed with Easter eggs and glazed with a luxurious almond icing. Presenting this cake at the end of your meal is a fantastic way to finish a special Easter menu.

This recipe is a great alternative to the chocolate treats, fruity hot cross buns, Simnel cake and Chelsea buns that are traditionally eaten at Easter time.

The tradition of Easter eggs, a Christian symbol of fertility dating back to the 19th century is, however, still very much alive in the decoration of this masterpiece. This recipe is a real crowd pleaser. Happy Easter!





  • 1 tsp baking powder
  • 1 lemon, juiced and zested
  • 150g of caster sugar
  • 150g of butter, at room temperature
  • 2 tbsp of brandy
  • 200g of plain flour
  • 50g of cornflour
  • 4 large eggs, at room temperature, separated
  • 1 pinch of salt

For the filling

  • 125g of icing sugar
  • 250g of unsalted butter, at room temperature
  • mini chocolate eggs, crushed, or almonds (optional)

For the glaze

To decorate

  • mini chocolate eggs


Preheat an oven to 180°C/gas mark 4 and grease a 26cm plain bundt tin or ring pan
Begin by making the cake batter. In a large clean bowl, whisk the butter until fluffy and add the egg yolks one-by-one. Mix in the sugar, flour and cornflour with a spoon
Transfer to a food mixer fitted with a paddle attachment and work the batter for at least 8 minutes. Add the lemon juice, lemon zest, brandy, salt and baking powder
Meanwhile, whisk the egg whites in a medium bowl until stiff
Once stiff, turn off the food mixer and carefully the egg whites into the batter. Pour the batter into the tin and bake in the oven for 40 minutes
Meanwhile, make the cake filling. Add the butter to a food mixer and beat until light and fluffy. Gradually add the icing sugar, then fold in the Easter eggs or ground almonds (if using)
Remove the cake from the tin, allow to cool and cut horizontally with a bread knife. Spread half of the filling onto the bottom sponge and top with the remaining sponge half
Combine the ground almonds, butter and sugar in a pan and heat until lightly browned and caramelised
Mix with the reserved filling until well-combined then use to ice the cake. Alternatively, you can ice the cake with the filling and drizzle the almond, butter and sugar mix over the cake to descorate
Place the cake on a serving platter, fill the hole with Easter eggs and serve
First published in 2016

Brazilian food and travel blogger, living in London.

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