Easter baking - Orange & Mini Egg Cake

Original Recipe from BBC Good Food
(we halved the amounts because the original recipe said "serves 16")


  • 125g butter , softened, plus a little extra, melted, for the tin
  • 125g self-raising flour, plus extra for dusting
  • 113g golden caster sugar
  • orange , zested
  • 3 small eggs
  • 1/2 tsp baking powder

For the drizzle

  • orange , juiced (use the one you've zested)
  • 1 tbsp golden caster sugar

For the icing

  • 75g butter , softened
  • 250g icing sugar
  • 1/2 tsp vanilla extract
  • 90g tub full-fat cream cheese

For the decoration

  • 180g bags mini eggs


  1. Heat oven to 180C/160C fan/gas 4. Butter a tin (or bundt tin/fluted cake ring), then grease and line the tin. 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 the icing over the entire cake.
  5. Stick the Mini Eggs all over the top of the cake.

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