Celebrate the holiday with delicious treats, from this sumptuous cake to savoury breakfast muffins.
This impressive marbled chocolate & orange Easter cake can be decorated with Easter eggs and edible flowers
- 125g (4½oz) orange-flavoured dark chocolate (we used Lindt Excellence Dark Orange Intense)
- 175g (6oz) unsalted butter, softened
- 175g (6oz) caster sugar
- 3 medium eggs
- 175g (6oz) self-raising flour
- Finely grated zest and juice of 2 small oranges
- 100g (3½oz) icing sugar
- Small Easter eggs and pesticide-free edible flowers (optional), to decorate
Preheat the oven to 180°C/fan 160°C/ gas 4.Line the base and sides of an 18cm loose-bottomed cake tin with baking paper. Melt the chocolate in a bowl set over a pan of simmering water.
Allow to cool slightly until ready. In a bowl whisk together the butter, caster sugar, eggs, flour, 2tbsp of the orange juice and ¾ of the zest until the mixture is smooth.Spoon half the mixture into the cake tin. Drizzle with half the melted chocolate and, using a spoon, swirl twice until rippled.
Cover with the remaining cake mixture and ripple again with the remaining melted chocolate. Bake for 50 minutes to 1 hour, until a skewer pushed into the centre of the cake comes out clean.
Allow to stand for 10 minutes before transferring to a wire rack to cool.Discard the baking paper.
Mix the icing sugar with 1-2tbsp of the remaining orange juice, until thick and smooth. Drizzle over the cake and scatter over the remaining orange zest. Decorate with Easter eggs and توقعات سعر الريبل edible flowers, if using.