A Perfect Pantry
Green Velvet Pot-o-gold Cake
- PREP TIME
- - COOK TIME
20 min - READY TIME
- - SERVINGS
Makes 30 x 20cm rectangle
Ingredients
Cake
- 160g unsalted butter, room temperature
- 1 ¼ cups caster sugar
- 2 tsp vanilla paste
- 3 eggs
- 1 2/3 plain flour
- 3 ½ tsp baking powder
- 1/3 cup cocoa powder
- Pinch bi-carbonate soda
- 1/3 cup milk
- 1/3 cup ricotta
- 50ml green food colouring
Cream cheese icing
- 500g cream cheese, room temperature
- 30g unsalted butter, softened
- ¾ cup icing sugar
- 2 tsp vanilla paste
Cake decoration
- Smarties
- Chocolate egg, cut in half
- 1 marshmallow
- Edible gold glitter
Directions
- Grease and line with greaseproof paper 4 x 20cm cake tins.
- Pre-heat the oven to 170°C.
- Using your bench mixer, cream the butter, sugar and vanilla together until pale and fluffy.
- Add the eggs one at a time.
- Mix together the ricotta and milk.
- Sift the plain flour, baking powder, cocoa powder and bi-carb together.
- Add the milk mixture and the flour mixture alternately to the creamed butter sugar mixture and fold through until incorporated.
- Place the cake batter into the prepared baking tin.
- Bake in the oven for 20 – 25 minutes or until cooked through.
- Remove from the oven and let cool completely.
- To make the icing – Beat the cream cheese, butter, icing sugar and vanilla together until light and fluffy.
- Spread on top of the cake and smooth with a warm palette knife.
- Arrange the smarties on the cake to resemble a rainbow.
- Cut the marshmallow in half across ways. Dip the sticky side of the marshmallow into the edible gold glitter and squeeze it into the Easter egg half.
- Put the marshmallow pot of gold at the bottom of the rainbow.
This recipe was developed using a Kambrook Appliance.
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