Orange & Chocolate Easter Nest Cake

easter nest cake 1I have a slight obsession with John Lewis.

No, not a random bloke but the department store on Oxford St. I can happily while away several hours here, picking up my Liz Earle beauty essentials, choosing a new OPI nail polish, ferreting in the fabric remnants and pouring over the super-cute ‘Kin’ baby clothes.

So when The Pink Whisk announced a baking/ blogging competition in conjunction with Two Little Fleas, the first prize being £500 in John Lewis vouchers, I leapt into the kitchen straight away.

The brief was to create an Easter Bake, so for me it had to be all about the chocolate eggs. And…drrrrrrrrr…..here is my entry! A three tiered zingy orange sponge, slathered in dark chocolate ganache and decorated with a chocolate ‘nest’ made from orange matchmakers ( I didn’t know they still made them! ) and as many choccy eggs as you can perch on top. Wish me luck!

easter nest cake 3Orange & Chocolate Easter Nest Cake ( adapted from Peggy Porchen ‘Boutique Baking’ )

Sponge
200g unsalted butter
200g caster sugar
zest of 3 oranges
4 medium eggs
200g self raising flour
2-3 tablespoons milk

Filling
3 tablespoons no-peel marmalade

Ganache
250ml whipping cream
300g chocolate ( 70% cocoa solids )
1 tablespoon glucose ( optional )

Decoration
Orange Matchmakers
Assorted chocolate eggs

Preheat the oven to 175C.

Grease and line 3×6″ sandwich tins.

Cream the butter, sugar and zest together until light and fluffy. Add the eggs one at a time beating continuously. Sift in the flour and mix gently. Add milk to loosen the batter a little.

Spoon batter evenly into prepared tins and bake for 15-20 mins. The cakes should be golden, springy to the touch and starting to shrink away from the tin.

Leave sponges to cool completely.

To make your ganache, place the cream in a saucepan and bring to a simmer. Break up the chocolate into small chunks and put into a bowl. Pour the hot cream over the chocolate and stir until melted. mix in the glucose if using.

Place one of the sponges on a 6″ cake board and slather with ganache. Place second sponge on top and spread with marmalade. Place final sponge on top and spread a thin layer of ganache all over the cake, filling in any gaps so that you have nice straight sides. Leave to harden.

If your remaining ganache has become stiff then warm it to get it back to a spreadable constancy. Sweep the ganache onto the cake to create a bark effect.

Use the matchmakers to make a nest and fill with your chocolate eggs. Feel free to use the ‘one for the cake, one for me’ method.

Happy Easter Baking!
Love Lemony x

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Comments

  1. Pauline C says:

    Wow that looks gorgeous!! I’m with you on the John Lewis thing and hence I have also entered, but good luck anyway!! :-)
    Pauline x

  2. This looks fantastic! I need a lot of practice to get cakes looking this good!

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