Easter Traybake Recipes

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EASTER TRAYBAKE



Easter traybake image

Make this easy Easter-themed traybake with the kids. It features a chocolate sponge covered in fudge icing then decorated with Easter sweets and treats

Provided by Anna Glover

Categories     Afternoon tea, Dessert

Time 55m

Number Of Ingredients 11

150ml sunflower oil, plus extra for the tin
165g golden caster sugar
2 eggs
150ml milk
165g self-raising flour
3 tbsp cocoa powder
1 tsp bicarbonate of soda
100g milk or dark chocolate, chopped (either a chocolate bar or Easter egg, broken up)
100g butter, softened
100g icing sugar
100g Easter treats (chocolate eggs, sweets, chocolate bar pieces)

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Oil and line a traybake tin, about 20 x 30cm, and 5cm deep. Put the oil, sugar, eggs and milk in a bowl and whisk until well combined. Sieve over the flour, cocoa and bicarb, and stir briefly until combined. Pour the mixture into the tin, and bake for 20-25 mins until the cake is well risen and springs back when pressed. Transfer to a wire rack and leave to cool completely.
  • Melt the chocolate in a bowl set over a pan of simmering water, ensuring the bowl doesn't touch the water, or in short blasts in the microwave until melted. Leave to cool for a few minutes.
  • Beat the butter and icing sugar together until pale and fluffy, then drizzle in the chocolate and beat again until smooth and uniform in colour. Swirl the icing over the top of the cake, with a few peaks and swirls to decorate. Scatter with the Easter treats to serve.

Nutrition Facts : Calories 439 calories, Fat 27 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.59 milligram of sodium

MALTED MILK & CHOCOLATE TRAYBAKE



Malted milk & chocolate traybake image

Bake an indulgent chocolate cake, then decorate with malted milk and vanilla buttercream along with seasonal chocolate toppings. This showstopping chocolate sponge makes a tasty centrepiece

Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com

Time 55m

Yield cuts into 30 squares

Number Of Ingredients 15

225ml sunflower oil, plus extra for the tin
250g caster sugar
3 eggs
225ml milk
250g self-raising flour
4 tbsp cocoa powder
2 tbsp malted milk powder
1½ tsp bicarbonate of soda
15 chocolate balls bashed with a rolling pin to a coarse rubble
4 chocolate bunnies
10 chocolate mini eggs halved
100g butter, softened
200g icing sugar
2 tbsp malted milk powder
1 tsp vanilla bean paste

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Oil a 20 x 30cm traybake tin and line with baking parchment. Whisk the oil, sugar, eggs and milk together in a large bowl. Sieve over the flour, cocoa, malted milk powder and bicarbonate of soda, then fold the dry ingredients into the wet until well-combined. Pour the batter into the prepared tin and bake for 30-35 mins until the sponge has risen and springs back when gently pressed - a skewer inserted into the middle should come out clean. Set the tin on a wire rack and leave to cool completely.
  • While the sponge cools, make the buttercream. Beat the butter, icing sugar, malted milk powder, vanilla and 1 tbsp boiling water from the kettle together using an electric whisk until pale and fluffy. Spoon the buttercream over the cooled cake and gently spread to the edges using a spatula or palette knife. Scatter over the bashed chocolate balls, then decorate with the chocolate bunnies and halved chocolate eggs before serving. Will keep in an airtight container for up to three days.

Nutrition Facts : Calories 241 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 20 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.35 milligram of sodium

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