We had a goo at making a Creme Egg drizzle cake. It wasn’t a looker but tasted awesome. Here’s a recipe for you to try yourself!
Serves 10| Prep time: 25 mins | Baking time: 35 mins
Ingredients:
For the Sponge:
• 160g caster sugar
• 60ml sunflower oil (any unflavoured oil will do)
• 1 egg
• 100g plain flour
• 35g cocoa powder
• 1/2 tsp bicarbonate of soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 100ml milk
For the Icing:
• 1 Cadbury Creme Egg
• 100g icing sugar
• Orange food colouring
Method:
1. Preheat the oven to 180oC/160oC/gas mark 4 and grease and line a loaf tin with a strip of baking parchment
2. Whisk together the oil, caster sugar and egg in a large bowl until the mixture looks smooth and well combined
3. In a separate bowl, sieve together the flour, cocoa powder, bicarbonate of soda, baking powder and salt. Add half of the dry mix to the wet mix and whisk to combine, and then add all the milk. Mix in the remaining dry ingredients and stir until the batter is smooth
4. Pour the batter into the prepared tin, and then bake for 30-35 minutes until the cake has risen and a skewer inserted comes out clean. Leave to cool briefly in the tin before transferring to a cooling rack to cool completely
5. To make the icing, divide the icing sugar between two small bowls and add 1-2 teaspoons of water to each. You might need to add a little more water – you want a thick paste to drizzle. Add enough orange food colouring to one of the bowls to make a pale orange icing
6. Use a piping bag to drizzle the icing over the cool cake, allowing it to drip down the edges. Cut the Cadbury Creme Egg in half and pull it apart to encourage the inside to seep out – then place it on top of the cake!
Recipe credit:
This recipe was created by egg-spert baker Martha Collison using the delicious Cadbury Creme Egg.
If your baking skills aren’t up to scratch either then head over to the Creme Egg Cafe on Greek Street, Soho and grab yourself some sweet treats (including Creme egg toasties!!) until the 27th March.
Don’t forget – the Cadbury Creme Egg is back on shelf until March 27th – so get them before it’s goo-ne!
