Mini egg bundt cake

Thanks to Jo for the photo!

This cake looks more complicated than it is - it’s an all-in-one cake, so you just mix all the ingredients together. I have to admit that I didn’t get round to icing my cake (too impatient!) but can say that the cake still tastes great without it. My friend Jo, who made the cake at the same time via Zoom, says the icing is lovely too.

(Recipe from BBC Good Food, Sophie Godwin)

You will need for the cake:

• Bundt tin (at least 2.5 litre capacity)

• Large bowl

• Citrus zester

• Measuring spoons

• Table spoons

• Palette knife or spoon for smoothing the mixture

• Electric whisk

• Large bowls

• Skewer

• Citrus press

• Small saucepan

• Wire rack

Cake ingredients:

• 250g butter, softened (plus a little extra for greasing the tin)

• 250g self-raising flour (plus about a tablespoon extra for dusting)

• 225g caster sugar

• 2 oranges, zested (save the oranges for the drizzle)

• 5 large free-range eggs

• 1 teaspoon baking powder

Drizzle ingredients:

• 2 oranges, juiced

• 2 tablespoons of caster sugar

To make the cake:

1. Heat the oven to 180C/ 160C/ Gas 4.

2. Butter the bundt tin, then dust the tin with a little flour and shake off the excess.

3. Put all the ingredients in a large bowl and beat them with an electric whisk until the batter is smooth.

4. Pour and spoon the mixture into the bundt tin, smoothing the top with a palette knife or spoon.

5. Bake for 35 minutes, until a skewer inserted into the centre comes out mostly clean.

6. Leave to one side whilst you make the drizzle.

For the drizzle:

1. Combine the 2 tablespoons of sugar with the orange juice in a saucepan.

2. Stir over a medium heat for about 3 to 5 minutes, until the mixture has reduced a little.

3. Prick the base of your cake all over with a skewer.

4. Pour over half the syrup, adding the rest once it has been absorbed.

5. Leave the cake to cool in the tin for 15 minutes.

6. Turn the cake out onto a wire rack to cool completely.

For the icing (optional):

• 100g butter

• 320g icing sugar

• A half teaspoon of vanilla extract

• 120g full fat cream cheese

For decoration:

Mini-eggs (however many you like!)

Make the icing:

1. Beat the butter with half (160g) icing sugar and the vanilla extract until smooth and fluffy.

2. Add the remaining icing sugar and cream cheese and beat again until well combined, but don’t over-beat or the icing will become runny.

3. Spread a thin layer of the icing all over the cake, getting into the crevices.

4. Pop in the fridge for 20 minutes to set ( or in the freezer for less time if you are in a rush).

5. Take the cake out and spread the remaining icing onto the cake in an even layer.

6. Bring to room temperature before decorating with mini-eggs and serving.

   (The cake will keep in the fridge for 3 days, once iced.)

   Happy Easter holidays!