Easter Mini Eggs Cake

Easter Mini Eggs Cake

Easter feels like weeks ago…

Easter Cake - unwrapped

As we were invited to a friend’s for dinner over the Easter period, I debated on whether we should take the usual bottle or some flowers etc. Then I thought why not bake a cake (in keeping with my home-baking theme!) And since it’s Easter – let the mini eggs roll!! I decided to make a golden syrup sponge with vanilla frosting. It turned out to be a favourite with the kiddies and was lovely with a cuppa! πŸ™‚

Easter Cake - wrapped

Easter Mini Egg Recipe

Ingredients:

  • 150g butter
  • 150g caster sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 150g plain flour
  • 1 teaspoon baking powder
  • 200g golden syrup
  • vanilla frosting
  • 3 bags of mini eggs
  • 1 malteaser bunny

Method:

  1. Preheat the oven to 170 C / Gas 3. Grease aΒ 6″ cake tin
  2. In a large bowl, mix the butter and sugar until light and fluffy.
  3. Add the eggs and vanilla extract to the butter mixture.
  4. Add the flour and baking powder and fold together gently.
  5. Add 150g of the golden syrup.
  6. Pour into the prepared cake tin and swirl in the remaining syrup.
  7. Bake for 30 to 40 minutes. Remove from the oven and cool before icing and decorating with mini eggs etc.

It was a lovely Easter and this cake was a winner!!

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