• 200g/7oz Odlums Self Raising Flour
  • 175g/6oz Butter (room temperature)
  • 175g/6oz Shamrock Light Muscovado Sugar
  • 2 Eggs
  • 125g Carton Melon & Orange Yogurt
  • Rind of 1 Orange


  • 50g/2oz Soft Butter or Margarine
  • 150g/5oz Icing Sugar
  • 2 Tablespoons fine cut Marmalade


  • 175g/6oz Chocolate
  • 170 ml Carton Cream


  • Mini Easter Eggs and Easter decorations of choice.


  1. Preheat oven to 180°C/350°F/Gas 4. Grease and base line 2 x 18cms/7 inch sandwich tins.
  2. Make the cake by putting all the cake ingredients into a bowl and beat well for a few minutes until smooth. Divide between the two sandwich tins. Bake for about 25 minutes until risen and springs back when lightly pressed with the finger.
  3. Turn cakes onto wire tray to cool.
  4. Meanwhile beat all the filling ingredients together until smooth. Cover until cakes are cold.
  5. Make the icing by putting the chocolate and cream into a bowl over a pan of simmering water until chocolate is melted. Stir occasionally. Remove from the heat.
  6. Slice each cake in half horizontally. Sandwich each layer with filling and layer on top of each other.
  7. When icing is starting to ‘set’ cover the cake with it and decorate as liked!