Easter Cake

This showstopper makes a really pretty Easter bake and is very simple! You don’t have to buy a bundt tin – simply cut out a shallow circle in the middle of the cake for the eggs to sit in!

Makes 6-8 portions
Suitable for home freezing


  • For the sponge:
  • 250g butter
  • 250g Juvela Gluten Free White Mix
  • 225g golden caster sugar
  • 1tsp baking powder
  • Pinch of salt
  • Zest of an orange
  • 5 medium eggs, lightly beaten
  • For the icing and decoration:
  • 150g icing sugar
  • Juice of an orange
  • Chocolate eggs eg Cadbury’s mini eggs
  • Method

    1. Before you start, preheat the oven to 180°C/160°C Fan/350°F/Gas Mark 4 and lightly grease a bundt tin (if you have one), then dust with a little Mix.
    2. Place all cake ingredients in a large bowl and beat together until smooth and creamy. Transfer into the prepared tin and smooth the top.
    3. Bake in the oven for 30-35minutes, then remove from the tin and allow to cool on a wire rack.
    4. For the icing, mix together the icing sugar and orange juice until you have a smooth paste with a dropping consistency.
    5. Spoon the icing over the cake and allow to set.
    6. Decorate with chocolate eggs and any other Easter decorations you have!