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Speckled Egg Easter Cake

Egg’cellent Easter Baking 

This is nothing better then spending a leisurely Easter bank holiday in the kitchen – cooking up sweet treats for family and friends.  This time of year the shops are adorned with perfectly processed chocolate eggs and easter cakes, but for me its all about the homemade.

Why not try this easy-peasy lemon and berry layer cake to add a refreshing twist to this chocolate-filled time of year.  A true show-stopper, this bake is sure to be the eye-turner on the family’s easter buffet table!

Speckled Egg Easter Cake
  1. 200g unsalted butter
  2. 200g caster sugar
  3. 1 tsp vanilla extract
  4. Zest of 1 lemon
  5. 3 eggs
  6. 200g self raising flour
  7. 1 tsp baking powder
  8. 200g mixed berries (I used blueberries and raspberries)
  9. 2 tbsp milk
  10. Lemon curd
  11. Icing
  12. 140g butter, softened
  13. 280g icing sugar
  14. 2 tbsp milk
  15. Few drops blue food colouring
  16. 2 tsp cocoa
  17. Dash of water
  18. Mini chocolate eggs
  1. Pre-heat the oven to 180C/gas 5. Place the butter, sugar, vanilla and lemon in a bowl and whisk together until pale, light and fluffy. Whisk in one egg at a time with a sprinkling of flour at each addition. Once all eggs have been added, whisk at high speed for 30 seconds before folding in the remaining flour, baking powder, berries and milk using a metal spoon.
  2. Split the mixture between 4 small greased and lined cake tins and place in the pre-heated oven. Cook for 15 minutes, or until golden, remove and cool in the tin for 10 mins. Once the tins are cool enough to touch, release the sponges from the tins, remove the greaseproof paper and allow to completely cool.
  3. Place one sponge on a piece of greaseproof paper on a plate or board and spread generously with the lemon curd. Top with a second sponge and more lemon curd. Repeat for a third time and then top with the final sponge.
  4. In a bowl, blend together the butter, icing and milk until smooth. Gradually add the colour until a pastel blue colour is achieved. Spoon a little icing into a separate bowl and give the cake a crumb coat – thinly cover the whole cake with the icing before placing in the freezer for 20 – 30 minutes to set.
  5. Once the first coating of icing has set, using the remaining icing, cover the cake and smooth to finish before placing back into the freezer to a further 10 minutes. Remove the cake from the freezer and apply the finishing touches – combine the cocoa and water and speckle the cake using a paintbrush. Top with mini chocolate eggs.
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