Easter Bundt Cake
Bundt style cakes hail from Austria, Germany and Eastern Europe. Kaffeeklatsch means coffee chatter or coffee gossip in German; this was the term used for informal gatherings that began taking place in the 1800s over cake and coffee.
SERVES
10
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
40
MINUTES
Ingredients
180g soft butter
220g golden caster sugar
3 eggs
Zest 2 oranges
1 tbsp orange juice
2 tsp baking powder, sieved
180g plain flour, sieved
75g ground almonds
100g mini coated chocolate eggs, roughly chopped
To decorate
75g icing sugar
Orange juice
Sprinkles
Mini coated chocolate eggs
Method
Grease your bundt tin very well with butter. Add a tablespoon of plain flour and swirl it around so it coats all of the butter. Set aside in a cool place.
Preheat your oven to 180ºC/gas mark 4.
Beat the butter and sugar until light and fluffy.
Lightly whisk the eggs, zest and juice together. Stir the sieved flour, baking powder and the ground almonds together.
Add the egg mixture, a third at a time, to the butter mixture until combined.
Stir in the flour and almond mixture and the chopped chocolate eggs until it forms a smooth batter.
Scoop the batter into your prepared bundt tin.
Place into the centre of the oven.
Bake for 40 minutes until the cake is golden and risen in the tin. Use a skewer to make sure it is baked through.
Allow to cool in the tin for 15 minutes and turn it out onto a plate.
