What better way to pass the time while laying low at home than rolling up your sleeves and trying a bit of baking? This month, thoughts are turning to sweet Easter-inspired treats and this super-easy cake, made with easy-to-find ingredients, is at the top of our list.
- 250g softened unsalted butter, plus extra for greasing the bundt tin
- 250g plain flour
- 11⁄2 tsp baking powder
- 1⁄4 tsp fine salt
- 225g caster sugar
- 1 vanilla pod, split lengthways, seeds
- scraped out with the tip of a knife (you could also use 1 tsp of vanilla extract)
- 4 large free-range eggs, at room temperature
- Heat the oven to 180°C. Generously butter the inside of the bundt tin using your hands (or a brush) to get right into the corners of the tin. You need to be generous with the butter and take care over this stage, otherwise the cake won’t turn out of the tin.
- Sift the flour, baking powder and salt into a large bowl. In another large bowl, cream together the butter, sugar and vanilla until pale and fluffy. Add the eggs one at a time, whisking well after each one.
- Using a metal spoon, fold in the flour mixture, taking care not to knock out the air you’ve just whisked in.
- Dollop the mixture into the greased bundt tin and smooth the top, then bake for 35-40 minutes, or until a skewer inserted into the centre comes out clean.
- Leave the cake to cool in the tin for 15 minutes, then turn out on to a wire rack to cool completely. Sift icing sugar generously all over the cake and add mini
eggs to the middle.
- Tuck in and enjoy!
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