Speckled Egg Protein Easter Cake

Servings:

Author:

Dessert

Baking

gluten free cake Easter cake lemon cake protein cake

Instructions

1 Preheat your oven to 175c and line two loose bottom cake tins with parchment
paper. (18cm)
2 In a mixing bowl, cream together the sugar and olive oil to fully combine.
3 Beat in both of your eggs, greek yoghurt and lemon extract.
4 Fold through the dry ingredients to create a smooth batter. Then, divide this
evenly between your two tins and pop into the oven for around 20-25 minutes.
Allow to cool on a wire wrack.
5 For your buttercream, beat the butter until pale, then gradually incoorporate
your icing sugar. Mix through the blue spirulina and then add the chopped
chocolate to create that speckled effect.
6 Once your cake has fully cooled, add a layer of jam to one of the cakes and a
layer of frosting to the other. Sandwich these together and wipe away any
overspill of jam and frosting.
7 Lightly frost the entire cake to create a crumb coating. Then evenly spread over
the remaining icing. Decorate with easter eggs and fresh berries!