Have you heard? The ghastly, horrifying news that there is a national shortage of Easter Eggs? I'm not joking; we need to start a petition to ensure the Chief Logistics Officer of Britain's major supermarkets receives a formal written warning for gross misconduct. The minute I heard this, I sped in my slippers to perform what can only be described as a 'supermarket sweep' of the aisles at my local store of all remaining Easter Eggs. Yes, the national shortage has been made considerably worse by my greed.
Anyway, to the cake. This cake should have had roughly double the number of chocolate eggs that have been artistically (ahem) placed as decoration. But there was absolutely no way a pack of chocolate eggs could lay, untouched and undisturbed, at our place for more than about seven and a half minutes.
This is a rather decadent centrepiece for the Easter table: a light, fluffy sponge sandwiched together with a zesty lemon curd and smothered in a sweet white chocolate icing.
White Chocolate and Lemon Easter Cake
For the cake:
200g softened butter
200g caster sugar
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
Zest of 1 lemon
For the filling and icing:
3 tbsps lemon curd
100g melted white chocolate
175g softened butter
175g sifted icing sugar
A dozen chocolate eggs
1. Preheat the oven to 190C/170C fan/Gas Mark 5. Grease and line two 20cm sandwich tines.
2. In a large bowl beat the butter and sugar until light and fluffy. Gradually add the eggs, continuing to beat until fully combined. Fold in the flour, baking powder and lemon zest until you have a smooth and soft batter
3. Divide the mixture between the two tins, smooth over the top and bake for twenty minutes or until golden and springy to touch. Allow to cool in the tins for five minutes then turn out to a cooling rack.
4. To make the icing: beat together the chocolate, butter and icing sugar until you have a nice smooth icing.
5. Sandwich together the two cakes with the lemon curd and three tbsps of the icing. Use the rest of the icing to cover the cake and decorate with however many chocolate eggs you have leftover
- The cakes themselves can be frozen for up to six months. Freeze separately in either a well sealed polythene bag or rigid airtight container.
- For a fool proof homemade lemon curd recipe try Delia's or Nigel's recipe
- These Mini Eggs are from M&S. The best mini eggs on the market. Believe me, I've tasted the lot.