Mini egg cake

Mini egg cake

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(1 ratings)

Prep: 1 hr, 15 mins Cook: 45 mins

More effort

Serves 16

A great bake to make with kids, this all-in-one orange flavoured mini egg bundt is the perfect dessert for an Easter celebration with friends and family

Nutrition and extra info

  • sponge only after baking

Nutrition: per serving

  • kcal600
  • fat30g
  • saturates18g
  • carbs75g
  • sugars63g
  • fibre1g
  • protein6g
  • salt0.8g
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Ingredients

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

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 250g self-raising flour, plus extra for dusting
  • 225g golden caster sugar
  • 2 oranges, zested
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 5 large eggs
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

For the drizzle

  • 2 oranges, juiced (use the ones you've zested)
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 2 tbsp golden caster sugar

For the icing

  • 150g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 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 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.

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Comments, questions and tips

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beth_hughes19
21st Apr, 2017
5.05
My daughter made this and it was delicious.
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