I am off to Nepal for the whole of the Easter holidays, crazy I know. I can hardly believe it myself. So, I decided to bake something in the spirit of Easter, which is bound to be celebrated in quite a different fashion in Nepal, if in fact at all. I have no idea!
What popped into my thoughts for my Easter bake was the Cadbury’s Caramel Easter bunny……. remember? A carton rabbit with one of those voices that never leave you, quite seductive, smooth and coquettish. I always wanted to run down to the sweet shop and buy a bar after watching the caramel pouring out of the chocolate in a most satisfying way.
That is how I arrived at my Easter toffee fudge caramel traybake. A toffee flavoured sponge spiked with nuggets of fudge. It is gloriously decked with toffee caramel buttercream, smashed mini eggs, chocolate shards, fudge chunks and caramel sauce. It is a cake that is so loaded up with goodies that I defy to you eat more than one slice.
I would like to wish you all a very Happy Easter, early I know, but this is likely to be my last post until mid April. I hope to tell you more about my travels as well as Nepali food on my return…………
Here are some more Easter bakes to inspire you:
Easy chocolate Easter cake – Amuse your bouche
Easter ombre piñata cake – Taming twins
Hazelnut Easter egg cake – Recipes from a pantry
Easter chocolate praline layer cake – Maison cupcake
Easter Toffee Fudge Caramel Traybake
Ingredients
- For the sponge:
- 175 g unsalted butter softened
- 175 g light brown muscovado sugar
- 3 eggs
- 175 g self raising flour
- 1 tsp baking powder
- 100 g fudge chunks chopped into small pieces
- 1/2 tsp vanilla extract
- a pinch of salt
- For the buttercream:
- 200 g icing sugar
- 100 g unsalted butter softened
- 2 tbsp dulce de leche/caramel in a jar
- For the decorations:
- 50 g fudge chunks chopped into small cubes
- 1 large packet of mini eggs smashed up with a rolling pin
- 2 tbsp dulce de leche/caramel in a jar thinned down with 2tbsp of water to drizzle over the cake thinned down with 2tbsp of water to drizzle over the cake
- 50 g dark chocolate finely chopped
Instructions
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For the sponge:
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Pre-heat the oven to 180 degrees and line a rectangular or square cake tin with baking parchment
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Place the butter, sugar, eggs, flour, baking powder, vanilla and salt into the bowl of a food processor/food mixer and beat until a smooth sponge mixture has formed
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Fold in the fudge chunks and pour the mixture into your cake tin
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Bake in the oven for 25-30 mins
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Remove from the oven and let the cake cool completely before decorating and icing it
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For the buttercream:
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Whip the softened butter with the icing sugar in a food mixer or with an electric whisk until the buttercream has been formed
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Fold in the dulce de leche/caramel and continue to whisk until all the caramel has been incorporated into the buttercream
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Spread onto the cooled cake with a small palette knife
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For the decorations:
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Once the cake has been iced, scatter over all of the toppings in the style of your choice
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Enjoy the cake with any of the leftover caramel sauce and some vanilla ice cream on the side
This looks like my ideal treat. It looks really easy to make too.
It really is Dannii!
Lovely recipe Paul the husband would love this! I don’t have a sweet tooth but it does look good! Have a great time in Nepal 🙂
Thanks Jan, this cake is only for the sweetest of teeth!
Oh my that looks amazing Laura. Will you deliver some?
Of course Helen ;))
Yummy! Can I have a slice now please?
Sure Jo!
Holy moly – now that’s what I call a loaded tray bake! Sheer decadence 🙂 Have a fabulous trip to Nepal and look forward to hearing all about it on your return.
Thanks Jeanne, it has everything but the kitchen sink on this cake!
That looks absolutely delicious.