How do you like your eggs in the morning? We prefer with a sweet twist – this playful and quirky cake resembles a sunny side up egg, complete with fresh cracked pepper - what better treat to impress the family this Easter?
How do you like your eggs in the morning? We prefer with a sweet twist – this playful and quirky cake resembles a sunny side up egg, complete with fresh cracked pepper - what better treat to impress the family this Easter?
Preheat the oven to 180°C/160°C fan
and line a 20cm x 30cm baking tin with greaseproof baking paper.
Cream together the caster sugar
and baking spread in a bowl until light and fluffy.
Add the eggs, along with half the
flour and beat together to combine.
Mix in the milk and vanilla
extract.
Fold in the custard powder and remaining
flour until fully incorporated.
Add the mixture to the baking tin
and bake in the oven for approximately 25 mins.
Leave to cool in the tin for 10
mins then transfer to a wired cooling rack.
Cream Topping
Add the cream and icing sugar to
a bowl and whip together until it starts to hold its shape.
Spread the whipped cream on top
of the cooled sponge and smooth the top with an angled palette knife.
Place the apricot halves on top
and sprinkle with poppy seeds.
Slice into 12 portions and serve.
Tips
To create a smooth layer of
cream, use a warm angled palette knife. You can do this by using a kitchen blow
torch or by running the knife under hot water.
Using a sharp knife, score the
top of the cake to outline your portions. This will make it easier to know
where to place the apricot halves.
