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Easter orange cake with lemon icing
- Prep time:
- 15 mins
- Cook time:
- 30 mins
- Serves:
- 8
Instead of an overload of chocolate or crème eggs, try Tana Ramsay’s light cake for afternoon tea this Easter, complete with adorable shredded wheat birds’ nests
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Ingredients
For the sponge
- 150g unsalted Butter
- 150g caster sugar
- 200g self-raising flour
- 3 Eggs
- 1 large Orange, zest and juice only
For the icing
- 175g icing sugar
- 1 large Lemon, zest and juice only
For the shredded wheat nests
- 2 tbsp golden syrup
- knob of Butter
- 3 pieces shredded wheat
- mini sugar Eggs, to fill the nests
Method
1. Preheat the oven to 180C/350F.2. For the sponge: beat together the butter, caster sugar, flour and eggs until fluffy.
3. Stir in the orange zest and juice and spoon into a 20 x 20 cm greased and lined cake tin. Bake for 20-25 minutes, cool slightly and then leave to cool on a wire rack.
4. For the icing: beat the icing sugar, lemon zest (reserving some to decorate the cake) and juice together until smooth. Using a palette knife, spread over the top of the cake and leave to set.
5. For the shredded wheat nests: melt the golden syrup and butter in a saucepan over a medium heat, then take off the heat.
6. Crumble the shredded wheat into the golden syrup and butter and mix well.
7. Mould the shredded wheat mix into little nests and allow to cool to maintain shape. Fill each one with a couple of mini eggs.
8. Sprinkle the lemon zest over the cake and top with the nests.
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Latest Comment
This is a lovely cake. I made it in a round cake tin 8". Had to cook it for longer - 45 mins in the end, but it was lovely and moist. Went down well with everyone!
very easy to make, nice tasting but didn't rise very much.
very easy to make and went down well with the kids lasted just over an hour and not a crumb was left just made cake and iceing not nests