www.odlums.ie /recipes/novelty-easter-cake/

What you need:

  • 225g/8oz Odlums Cream Plain Flour
  • 225g/8oz Butter (room temperature)
  • 225g/8oz Shamrock Golden Caster Sugar
  • 4 Eggs, beaten
  • 1 teaspoon Odlums Baking Powder
  • 1 tablespoon Sqeez Orange Juice

Orange Filling

  • 225g/8oz Icing Sugar, sieved
  • 125g/4oz Butter (room temperature)
  • Rind of 1 Orange
  • 1 tablespoon Sqeez Orange Juice

Glacé Icing

  • 275g/10oz Icing Sugar
  • 3 tablespoons Sqeez Orange Juice
  • Few drops of Goodall's Yellow Colouring (optional)

 

Chocolate Nest

  • 125g/4oz Chocolate, melted
  • Shredded Wheat
  • Candy coated chocolate eggs or Mini Eggs

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Grease and base line 2 x 20cms/8" sandwich tins.
  2. Put butter and sugar into a mixing bowl and beat until soft and light. Gradually beat in the eggs, adding a little of the flour.
  3. Sieve the remaining flour with the baking powder and add to the creamed mixture. Mix well. Finally, stir in the orange juice.
  4. Divide the mixture evenly between the two tins, hollowing it slightly in the centre. Bake for 35 minutes or until golden brown and feels firm when gently touched. Turn onto a wire tray to cool.
  5. Make the chocolate nest by adding broken shredded wheat into the melted chocolate, shape into a nest, leaving a hollow centre. Allow to cool. When cold put some mini eggs into the nest.
  6. Meanwhile, make the filling by beating all the ingredients together until smooth and creamy.
  7. Next, make the icing by adding enough orange juice to the icing sugar to make a spreadable icing. Add colouring, if using. 
  8. When cakes are cold, slice each one in two halves, spread with a little of the filling, then sandwich the layers together. Spread icing over the top and sides of cake. Decorate the top with a chocolate nest. Happy Easter!
novelty easter cake

Novelty Easter Cake

Category

Cakes

Cook Time

35 mins

What you need:

  • 225g/8oz Odlums Cream Plain Flour
  • 225g/8oz Butter (room temperature)
  • 225g/8oz Shamrock Golden Caster Sugar
  • 4 Eggs, beaten
  • 1 teaspoon Odlums Baking Powder
  • 1 tablespoon Sqeez Orange Juice

Orange Filling

  • 225g/8oz Icing Sugar, sieved
  • 125g/4oz Butter (room temperature)
  • Rind of 1 Orange
  • 1 tablespoon Sqeez Orange Juice

Glacé Icing

  • 275g/10oz Icing Sugar
  • 3 tablespoons Sqeez Orange Juice
  • Few drops of Goodall's Yellow Colouring (optional)

 

Chocolate Nest

  • 125g/4oz Chocolate, melted
  • Shredded Wheat
  • Candy coated chocolate eggs or Mini Eggs

How to:

  1. Preheat oven to 180°C/350°F/Gas 4. Grease and base line 2 x 20cms/8" sandwich tins.
  2. Put butter and sugar into a mixing bowl and beat until soft and light. Gradually beat in the eggs, adding a little of the flour.
  3. Sieve the remaining flour with the baking powder and add to the creamed mixture. Mix well. Finally, stir in the orange juice.
  4. Divide the mixture evenly between the two tins, hollowing it slightly in the centre. Bake for 35 minutes or until golden brown and feels firm when gently touched. Turn onto a wire tray to cool.
  5. Make the chocolate nest by adding broken shredded wheat into the melted chocolate, shape into a nest, leaving a hollow centre. Allow to cool. When cold put some mini eggs into the nest.
  6. Meanwhile, make the filling by beating all the ingredients together until smooth and creamy.
  7. Next, make the icing by adding enough orange juice to the icing sugar to make a spreadable icing. Add colouring, if using. 
  8. When cakes are cold, slice each one in two halves, spread with a little of the filling, then sandwich the layers together. Spread icing over the top and sides of cake. Decorate the top with a chocolate nest. Happy Easter!
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