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Recipes from my Lincolnshire kitchen

creme egg chocolate loaf cake

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… the weather has been joyous in the UK these past few days and everyone seems to be in a good mood, it’s quite incredible how the sunshine can bring out the best in people although quite frankly i’ve never seen London so jam-packed with tourists meandering around, always going both somewhere and nowhere at the same time… to be honest, I wish it were me… but thank the lord (quite literally) for this four day week, both a blessing and a curse in equal measure. Of course it’s lovely to have an extended break but what it really means for us is that deadlines are squeezed and pressures boil over a little.  We are quite literally running around like lambs to slaughter this week and no doubt next… Easter pun fully intended…


creme egg chocolate loaf cake
just one last cheeky little creme egg post before Easter and this is really just a ‘left-over’ batter recipe but I got slightly over-eggcited when I thought about this loaf cake.  I was inspired by Karen from Lavender and Lovage who made a classic savoury pie with an egg in the middle, which should kind of look like this… i thought it would be fun to try a sweet version using creme eggs of course.  I simply used the remainder of the batter from the mini creme egg bundt cakes and then laid the mini eggs end to end inside.  It worked well although the white creme centre seemed to melt into the sponge mix but it’s a cute little simple cake with one last surprise for those still on an egg hunt…

for the cake
3 large free range eggs
225g sugar
225g butter
225g self-raising flour
1 tablespoon cocoa powder
1 teaspoon vanilla essence
1 regular creme egg – finely chopped
a little cococa powder for dusting
5 or six mini creme eggs
you will need a medium 1lt loaf tin, greased and lined
pre-heat the oven to 170C
in a large bowl, cream the butter and sugar until light and fluffy, then add the eggs and beat in followed by the flour and cocoa and beat in, then add the chopped creme egg, vanilla and a little milk to slacken and stir in
spoon 2/3rd of the batter into the tin and even out with a knife then lay the eggs end to end down the middle of the batter.  
bake for 20-25 mins until risen and a skewer inserted comes out clean – set aside to cool
dust with cocoa powder and then serve in thick slices with a cup of tea
eat and of course, enjoy!

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Comments

  16. Karen S Booth says

    What a GREAT idea Dom and thanks so much for preserving and linking to my pie images too! What we need is a Sweet and Savoury Cake and Pie supper one day – with all our eggs in one basket, in a manner of speaking! LOVELY cake and recipe! Karen xxx

  19. Choclette says

    Oh much prefer your sweeter version and I'm still very much up for hunting Easter eggs – especially if they are in cake. Fab idea. Hope you get to enjoy Easter and manage some down time.

  21. Jules says

    If you put your mini eggs into the freezer for a couple of hours, then add them to the cake mix frozen, they will not melt so much and the fondant creme will stay inside. I've tried it in cupcakes.
    Jules