Easter egg cakes - Easter Calendar 2019

Today it is Easter Sunday, which is the fourth day in the Danish Easter vacation.

Today it is time to make some Easter eggs in form of a baked cake version using the latest addition equipment in form of a silicone form in egg shape. I have used a Tupperware recipe, which I have got from my cousin with a few flavour modifications in form using lemon zest and liquorice powder as flavouring ingredients.

The amount of liquorice powder should be increased from 1/4 teaspoon to min ½ teaspoon, as it was impossible to the liquorice in these cakes.

Easter egg cakes: - 8 cakes

• 100 g soft butter
• 100 g sugar
• 2 eggs
• 100 g (cake) flour
• ½ teaspoon baking powder
• 50 g dakr milk chocolate -melted
• 1/4 teaspoon liquorice powder
• ½ organic lemon - only the zest

1. Heat up the fan oven to 180'C.
2. Whip the soft butter and the sugar together into a foamy white mass.
3. Add in the eggs one by one, whip between each addition of egg.
4. Add in the (cake) wheat flour and baking powder.
5. Divide the cake dough into two portions, approx. 200 g per portion.
6. Add lemon zest into one pf the cake dough portions.
7. Melt the chocolate using the micro wave oven.
8. Stir in the melted chocolate and liquorice powder into the second cake dough portion.
9. Fill half the egg silicone form with the chocolate cake dough. And fill the remaining part with the lemon cake dough.
10. Bake the cake in fan oven at 180'C for 20 minutes.
11. Cold down the cakes prior to serving them.
12. Store in airtight container.