Easter Leftovers: Cake with chocolate Easter eggs
Picture this: Huge chocolate Easter eggs with a hidden surprise, smaller ones wrapped in colorful wrapping paper with delicious gooey centers, hollow eggs, colorful eggs. Every Easter we get all sorts of chocolate eggs left over from the holiday season, especially if there are children at home. Here’s an idea for what to do with all those chocolate eggs! Fluffy vanilla cake with chunks of chocolate Easter eggs!
Little Anna had the most fun of all! She dipped her little fingers in the batter, throwing in broken up Easter eggs with such delight and wonderment while bursting out with giggles!
This recipe is a piece a cake! Its a cake that smells like sweet vanilla, so fluffy that at times I thought it would spill over the baking pan while it was baking. Little chocolate chunky surprises in each bite. The flour we used, Farin Up from Agiou Georgiou Mills, did all the work for us, since we didn’t need to add any extra thickeners and the rising of the cake was the last thing to worry about.
Break up all your leftover Easter eggs in tiny pieces, take the kids in the kitchen with you and make a cake the whole family will enjoy making and eating!
Portions: 8-10, Prep time: 30’, Baking time: 1 hour, Waiting time: 30-45’
- 1 packet of FARIN from AGIOU GEORGIOU MILLS
- 250gr of butter ( from cow’s milk ) at room temperature
- 150gr milk
- 100gr fresh orange juice
- 1 lobe of vanilla or 8–10 drops of vanilla extract
- Orange zest from 1 whole orange
- 400gr of sugar ( 2 cups )
- 4 eggs
- Broken up leftover Easter eggs
1. In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and oil and beat on high speed for 4-5 minutes until the mixture turns white and fluffy.
2. Lower the speed to medium and add eggs, one at a time, Beat until all is well combined.
3. Add the milk in, slowly, the orange juice, the orange zest and the vanilla.
4. Turn off your mixer and pour in half the flour. Beat on low speed until flour is completely blended into the mixture.
5. Remove the mixing bowl from the mixer and add the Easter eggs that you’ve broken up into little pieces. Give it a good stir with a spatula.
6. Butter your cake pan, sprinkle with flour, and tap out the excess. Now add the batter into the buttered pan.
7. Bake for about 1 hour in a preheated oven on 180oC circulating air
8. As soon as your cake is ready, let it cool for about 10-15 minutes and remove from pan. Let it cool for another 30 minutes on an oven rack.
– At the part where you’re adding all the liquids in the batter, the batter will “break apart”.Just continue the procedure.
– If you are using a silicone pan you don’t need to butter it, nor add the flour to the pan.
– In order to make sure the cake is ready before removing from the oven, dip a knife in the highest part of the cake. If the knife comes out clean, your cake is ready.