Easter Egg Cake
Easter Egg Cake
serves 12 cooks in 50 difficulty two

Easter for me is a holiday to bring  family together; A long weekend to relax, eat and enjoy each others company. As part of this, like most families I know, there’s a lot of cooking, baking and chocolate eating that goes down. It’s a fundamental part of easter, right?!

Every year we have an easter hunt, which continues in my adult years for my little nephew. We receive mountain loads of chocolate from Cadbury’s to Ombar, with all of us racking up a collection to last a life time. Our other yearly tradition is a big Sunday lunch which always ends with a big chocolatey dessert, this in the past few years has been my double chocolate cake, which I’m often in charge of making! This year I thought I’d try something a little bit different and make it into a giant easter egg instead. It’s a really twee, homemade idea perfect for Easter.

 

 

The Ingredients

1 x 400g Black Beans

25g of Cacao Powder

225g of Dates

3/4 cup coconut flour

3  eggs

150ml dairy free milk

40ml maple syrup (how sweet you like it)

 

Icing:

1 cup blanched almonds (soaked in water for 2 hours prior)

1/2 cup coconut oil, melted

1/3 cup pure maple syrup

 

Method

Preheat the oven to 180 degrees Celsius. Line a round cake tin with parchment paper.

Start by draining the black beans and adding to a saucepan along with the pitted dates. Fill with water, boil to the boil and simmer for 3-5 minutes until the dates are as soft as can be without falling apart.

Drain the beans and dates and add to a blender along with the dairy free milk, agave and cacao powder. Blend until smooth and pour into a large mixing bowl.

Add the whole eggs to a bowl and beat. Slowly fold it into the mixture stirring well. Add the coconut flour and mix really well.

Pour into a round cake tin and pop in the oven to bake for 40-50 minutes (or until you can insert a knife and it comes out clean).

Now to make the icing, drain the soaked almonds and add them to a food processor with the liquid coconut oil and maple. Process until completely smooth.

When the cakes done, let cool before cutting the sides to resemble an egg shape.

Once the cake is cut, spread the icing across in lines. Decorate with smashed raspberries, chopped blueberries and edible flowers.

 

 

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