Catalan Easter Cake

Rainy day sunday in the Blue Mountains and I decided to do some baking. Lots of easter recipes are starting to appear and so I chose a lovely decadent looking cake - a Catalan Easter Cake from this months Masterchef magazine. According to the magazine "in Spain this cake is given to godchildren and decorated with eggs to indicate their age" . With I thought was a smashingly lovely idea. A special ingredient used in the cake icing is orange-blossom water - a scented water made in the middle east made purely from Orange blossoms infused in water. I found a beautiful one at our local deli from Iran - brand Pariya (www.pariya.com).

Here's mine...