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  1. Home
  2. kids easter

Mini Egg Cake

Try baking something new this Easter with your kids - by Barbara Northwood
  • 03 Apr 2019
Mini Egg Cake
Prep: 75 Minutes - Cook: 45 Minutes - MORE EFFORT - Serves 16
Proudly supported by

A great one to make with kids, as the cake is all-in-one and uses a simple buttercream. Get ahead by making it and icing a day in advance, keeping it well wrapped in the fridge before decorating.

Ingredients

250g butter, softened, plus a little extra, melted, for the tin

250g self-raising flour, plus extra for dusting

225g golden caster sugar

2 oranges, zested

5 large eggs

1 tsp baking powder

For the drizzle

2 oranges, juiced (use the ones you’ve zested)

2 tbsp golden caster sugar

For the icing

150g butter, softened

500g icing sugar

1 tsp vanilla extract

180g tub full-fat cream cheese

For the decoration

4 x 90g bags Mini Eggs

Method

  1. Heat oven to 180C/160C fan/gas 4. Butter a bundt tin (see our offer on p42) or fluted cake ring (at least 2.5-litre capacity), then dust the tin with a little flour, shaking off the excess. Beat all the cake ingredients with a pinch of salt using an electric whisk until you have a smooth batter. Spoon into the prepared tin, smoothing the top with a palette knife, then bake for 35 mins until a skewer inserted into the centre comes out mostly clean with a few dry crumbs attached.  

  2. For the drizzle, combine the sugar with the orange juice in a saucepan, then reduce over a medium heat to a loose syrupy consistency. Prick the base of the cake all over with a skewer, then pour over half the syrup, adding the rest once it has been absorbed, Leave the cake to cool in the tin for 15 mins, then turn out onto a wire rack to cool completely.

  3. While the cake is cooling, make the icing. Beat the butter with half the icing sugar and the vanilla extract until smooth and fluffy. Add the remaining icing sugar and the cream cheese and beat again until well combined – don’t overbeat or the icing will become runny.

  4. Spread a thin layer of the icing over the entire cake, taking care to get into all the crevices, then pop in the fridge for 20 mins to set. If you are short of time, you can always put it in the freezer. Spread the remaining icing onto the cake in an even layer. Once iced, the cake will keep in the fridge for three days. Bring to room temperature before decorating and serving.

  5. Sort the Mini Eggs into different colours (a possibly therapeutic exercise, depending on your organisational tendencies). Stick the Mini Eggs all over the top of the cake.

PER SERVING 

600 kcals • fat 30g • saturates 18g • carbs 75g • sugars 63g • fibre 1g • protein 6g • salt 0.8g

  • kids easter
  • easter egg recipe
  • easter cake recipe
  • easter baking
  • Easter
Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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