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Annabel Karmel
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Bunny Marble Cake

Have your family hopping to the table for a slice of this impressive Easter cake. This seasonal showstopper is deceptively simple, so little hands can help create it too.

Nut-free
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Prep Time: 20 minutes
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Cook Time: 35 minutes
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Makes: 1 cake (8 portions)
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Great for:  Quick Family Recipes and Meal Ideas
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Ingredients

Marble cake

175g softened unsalted butter
175g caster sugar
170g self-raising flour
3 large eggs
2 tbsp milk
½ tsp baking powder
Grated zest of 1 orange
2 tbsp cocoa powder

Icing and decoration

10g softened unsalted butter
175g icing sugar
2 tbsp cocoa powder
1 tbsp milk
30g plain dark chocolate, melted and cooled
15 chocolate Easter bunnies
Chocolate mini eggs, to decorate
Method
  1. Preheat the oven to 160°C/325°F/Gas Mark 3 and line a 23cm/9in deep cake tin with baking parchment.
  2. Put the butter, caster sugar, flour, eggs, milk and baking powder in a mixing bowl and whisk using an electric hand-held whisk until well combined (or use a stand mixer). Divide the mixture equally between 2 bowls.
  3. Add the orange zest to one bowl and the cocoa powder to the other and fold into each cake batter thoroughly.
  4. Put spoons of each of the cake batters into the lined tin in alternate-colour blobs, then create a marble effect by swirling a skewer through the mixtures.
  5. Bake in the oven for 35 minutes until the cake is well risen and coming away from the sides of the tin and a skewer inserted into the middle of the cake comes out clean.
  6. Remove from the oven and leave to cool on a wire rack.
  7. To make the icing, beat the butter, icing sugar, cocoa powder and milk together in a bowl until light and fluffy. Stir in the melted chocolate until well combined.
  8. Put the cooled cake on a cake stand. Spread the icing over the top and down the sides. Arrange the bunnies around the edge of the cake and the chocolate eggs on top. Tie a bow around the bunnies, if necessary, to help hold them in place.

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