with cute easter bunnies.
I was out to impress so I wanted a little surprise for the inside of the cake so I chose to bake a zebra cake. The cake mix uses oil instead of butter to make a more runny batter which keeps the cake really moist. To make your own you’ll need:
- 4 eggs
- 250g/9oz golden caster sugar
- 100ml/3½fl oz milk
- 250ml/9fl oz sunflower oil
- 1 tsp vanilla extract
- 475g/1lb 1oz self-raising flour
- 25g/1oz cocoa powder
- 1 tsp baking powder
Preheat the oven to 180C/350F/Gas 4 and grease a 23cm/9in cake tin.
Put the eggs and sugar into a large bowl with the milk, oil, vanilla extract and 175g/6oz of the flour. Whisk with a hand held electric whisk for a minute or two, until smooth. Then separate the mixture in half into separate bowls and stir in ½ tsp baking powder and 175g/6oz flour and set aside. In the other bowl, mix the cocoa, 125g/5oz flour and ½ tsp baking powder.
Spoon two tablespoons of the plain mixture into the centre of the cake tin. Straight away spoon two tablespoons of the chocolate mixture on top. Continue doing this until all the mixture has been used up. Cook for 40-50 minutes, until the cake is cooked through.
Now to get the maltesers to stick to the outside of the cake. I’m not really a fan of pure unadulterated buttercream; it’s far too sweet and sickly so I added a special ingredient to it. Usually I add cream cheese but this time I used a 70s favourite, Angel Delight. I whisked the dessert powder with half the recommended milk and stirred this into chocolate buttercream. This is a great little tip for improving frosting. To cover one 9in cake you’ll need to stir together:
- 150g unsalted butter
- 250g icing sugar
- 50g cocoa powder
- 1 packet angel delight
- 150ml of milk
A big cake is not really ideal for a bake sale so I also baked a few shortbread jammie red nosed biscuits.
Plus a clementine cake a la Nigella. Perfect for when you want something less indulgent and grown up.