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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!

  • Cook: 30 mins
    Prep: 10 mins
  • 6-8 portions
  • Easy
  • Suitable for home freezing
Go back

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!

  • Cook: 30 mins
    Prep: 10 mins
  • 6-8 portions
  • Easy
  • Suitable for home freezing

Ingredients

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!

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