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Mini egg cake

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

  • Prep: 1 hrs 15 mins
    Cook: 45 mins
  • Serves 16
  • More effort
  • Serves 16
  • More effort
  • Calories 600
  • Carbohydrates 75
  • Saturated Fat 18
  • Sugar 63
  • Protein 6
  • Fat 30
  • Fibre 1
  • Salt 0.8

Nutrition per serving

  • Calories 600
  • Carbohydrates 75
  • Saturated Fat 18
  • Sugar 63
  • Protein 6
  • Fat 30
  • Fibre 1
  • Salt 0.8

Ingredients

  • 250g butter, softened, plus a little extra, melted, for the tin
  • 250g self-raising flour, plus extra for dusting
  • 225g golden caster sugar
  • 2 oranges, zested
  • 5 large eggs
  • 1 tsp baking powder
  • 2 oranges, juiced (use the ones you've zested)
  • 2 tbsp golden caster sugar
  • 150g butter, softened
  • 500g icing sugar
  • 1 tsp vanilla extract
  • 180g tub full-fat cream cheese
  • 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.