It’s Easter Sunday and that means one thing only… CAKE!

Who doesn’t love a mouth-watering cake on their relaxing Easter Sunday afternoon? 😉 We can already smell the delicious aromas streaming through the kitchen…

Don’t worry Mum and Dad, we’ve kept the recipe as simple as possible to avoid any collateral damage in the kitchen… today of all days! So, whether you choose to whip up this delightful Easter cake with the family, your other half or just on your own (because it’s that tasty!!), make sure to tag us on Insta, Facebook or Twitter with your crazy creations!

Let’s crack on with this 6 egg cake recipe!

good quality jam
6 Clarence Court eggs and the equivalent weight of:
self-raising flour
600g icing sugar
300g unsalted butter, softened
2 caps of vanilla


Pre-heat the oven to 170C and line the base of two 20cm cake tins.

Beat the butter and sugar together until light and fluffy – this takes some time and is best done in a Magimix.
Gradually beat in the eggs.
Add the flour to the mixture and mix until just combined.
Divide between the two tins and cook in the centre of the oven for approximately 35/40 minutes.

Remove from the oven and leave to stand for a minute or two then turn out onto a cooling rack, peel off the paper and cool.

Place one cake on a plate and spread it with jam and place the second cake on top. Bum to Bum.

For the icing; simply beat the icing sugar, butter and vanilla together until smooth (here you can add a food colouring of your choice).
Smother the icing evenly over the surface of the cake and top with whatever chocolate eggs/treats you decide are the most delicious…

Voila! The tastiest Easter cake you’ve ever set your taste buds on! 😍

We’ve had a lovely Easter break and can’t wait to kick-start our 1-week courses on Tuesday! I’m sure the students will be whipping up some Easter-inspired foodie creations. We’ll keep you posted!

Lots of spring hugs,

The Avenue x