Hidden Creme Egg Loaf Cake
A tasty, light loaf cake with a creme egg surprise as you cut into it! A perfect Easter cake to serve to (or gift to) family and friends.
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Ingredients
- 140 grams butter softened
- 140 grams caster sugar
- 3 eggs
- 225 grams self raising flour
- 5 creme eggs approx 200 grams
Instructions
- Preheat the oven to 170 degrees Celsius. Line a 2lb loaf tin with a loaf tin liner or baking parchment.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Crack the eggs in one at a time, beating the mixture between each one.
- Fold in the flour, being careful not to over mix.
- Spread approximately one third of the mixture over the bottom of the loaf tin. Place the creme eggs (pointing upwards, with the widest part of the egg at the bottom) on top of the mixture.
- Gently spoon the rest of the batter over the creme eggs, being careful to ensure that all of the creme eggs are covered in batter (including the ends).
- Put the cake in the oven for 45 minutes. Test with a skewer after this time - if it comes out clean, the cake is cooked. If not, leave in the oven for another 10 minutes before testing again. Leave to cool for 30 minutes before slicing.
Video
Notes
- This cake can be frozen. Leave to cool completely, then wrap in baking paper and transfer to the freezer for up to three months. Defrost thoroughly before serving.
