Cook Time: 35 Minutes
What you need
- 225g/8oz Odlums Cream Plain Flour
- 225g/8oz Butter (room temperature)
- 225g/8oz Shamrock Golden Caster Sugar
- 4 Eggs, beaten
- 1 teaspoon Odlums Baking Powder
- 1 tablespoon Sqeez Orange Juice
Orange Filling
- 225g/8oz Icing Sugar, sieved
- 125g/4oz Butter (room temperature)
- Rind of 1 Orange
- 1 tablespoon Sqeez Orange Juice
Glacé Icing
- 275g/10oz Icing Sugar
- 3 tablespoons Sqeez Orange Juice
- Few drops of Goodall’s Yellow Colouring (optional)
Chocolate Nest
- 125g/4oz Chocolate, melted
- Shredded Wheat
- Candy coated chocolate eggs or Mini Eggs
Recipe Steps
- Preheat oven to 180°C/350°F/Gas 4. Grease and base line 2 x 20cms/8″ sandwich tins.
- Put butter and sugar into a mixing bowl and beat until soft and light. Gradually beat in the eggs, adding a little of the flour.
- Sieve the remaining flour with the baking powder and add to the creamed mixture. Mix well. Finally, stir in the orange juice.
- Divide the mixture evenly between the two tins, hollowing it slightly in the centre. Bake for 35 minutes or until golden brown and feels firm when gently touched. Turn onto a wire tray to cool.
- Make the chocolate nest by adding broken shredded wheat into the melted chocolate, shape into a nest, leaving a hollow centre. Allow to cool. When cold put some mini eggs into the nest.
- Meanwhile, make the filling by beating all the ingredients together until smooth and creamy.
- Next, make the icing by adding enough orange juice to the icing sugar to make a spreadable icing. Add colouring, if using.
- When cakes are cold, slice each one in two halves, spread with a little of the filling, then sandwich the layers together. Spread icing over the top and sides of cake. Decorate the top with a chocolate nest. Happy Easter!
