‘Really egg’ version

According to the shops we should have been buying Easter bunnies, eggs, sheep, lions (yes, in Paris they sell chocolate Easter sheep and lions) months ago. Well personally I’m one to buy them a week before.
I tried baking the cakes in whole egg shells but it turned out to be a disaster (success rate 4 out 20) so here’s the easier version using an oval shape cake tray. If you can get hold of an egg shape tray, the cakes will look even more ‘eggier’. I did some googling and came across one. You may have to change the cooking time though.
‘A slice of cherry pie’ is holding the food blog ‘Easter cake bake’ competition. Take a look to see the Easter

 

Honey easter egg cakes

3 eggs
130g sugar
30g honey
60ml milk
200g butter melted
200g flour
10g baking powder
1 tsp vanilla essence

100g honey (the runny sort)
few drops of red and yellow food colouring optional

Small shape oval cake tray. I used a silicone tray, if you’re using a tin one, make sure you butter the tray with softened butter and then flour. This is essential.

Makes 32

Beat together sugar, honey, eggs and vanilla. Add flour and baking powder, mix well and then add milk and butter. Refridgerate for at least several hours, really it’s better to do so overnight. Preheat oven to 160°c. Fill the moulds about 2/3 full. Bake about 20 minutes or until the cakes bounce bake when touched. Leave to cool. Meanwhile mix the food colouring with the honey. Pour the honey into a piping bag with the smallest nozzle (if you can get hold of syringe even better). Inject honey into the centre of the cake from the bottom. Leave the cake to soak up the honey the first time and then inject a second amount.