The Best Easter Cake
Here's a lovely and simple recipe for a delicious, crowd-pleasing Easter cake.
We've used our favourite local raw honey from Australian High Country honey to give a lovely golden depth of flavour. We've also used Easter eggs from our collection to decorate, but you could also decorate the cake for any other occasion of course!
Cake Ingredients:
2 tablespoons raw honey
Icing Ingredients:
200 grams softened, unsalted butter
250 grams cream cheese
200mL condensed milk
2 tablespoons raw honey
Instructions:
Preheat oven to 180°C and grease a deep 22cm round cake pan; line base and sides with baking paper. You could also make two smaller round cakes for a taller cake.
In an electric mixer, beat, butter, vanilla and sugar in a medium bowl for two minutes or light and fluffy.
Add eggs one at a time and beat in, still using the electric mixer.
Stir in sifted flours and milk, in two or three batches. It's important to be very light-handed here, as heavy beating will make the cake crumb heavier and tougher!
Spread the mixture into the pan and bake for 50 minutes. Once cake is out of the oven, drizzle approximately 1 tablepoon of water using a pastry brush. This helps to keep the cake nice and moist.
To make the icing, simply beat all ingredients in an electric mixer until light and fluffy. This should take about 5 minutes.
Once cake has cooled, ice and decorate with your preferred mix of Easter eggs.
We used a combination of hollow and solid Easter eggs from our mini egg bag and our Easter egg cube. These items are available here:
You could cut this cake in layers and sandwich a layer of jam or extra icing if you like.
We love the subtle flavour enhancement of using honey in cakes. We've used our favourite, local raw honey from Australian High Country honey, found here: Australian High Country Honey – Sweet Pea & Poppy
