Easter treat: Mini Egg Cake square

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By: Emma Little

Ingredients

Yields two nine inch cakes

• 2 sticks unsalted butter, at room temperature, plus more for the pans

• 3 cups all-purpose flour, plus more for the pans

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1 1/2 cups sugar

• 4 large eggs, at room temperature

• 1 tablespoon vanilla extract

• 3/4 cup heavy cream

• 1 cup of Mini Eggs

Step one: The batter

Preheat oven to 350 degrees F.

Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)

Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.

To jazz it up, add sprinkles to the cake batter to make your own homemade funfetti mix.

Step two: The eggs

Place mini eggs into a sealed bag, smash them into smaller pieces, and add the pieces into the batter.

Step three: Get baked

Grease a 7 x 11 baking tin, or line with parchment paper.

Pour the mixture into a baking tin, making sure the batter is spread evenly.

Bake for 18-20 minutes, or until golden coloured. If unsure whether the cake is finished, stick a toothpick or fork into the center; if it comes out clean, it is finished.

Cool before cutting into squares.