6 oz Soft Margarine
6 oz Caster Sugar
3 Eggs, Beaten
6 oz Self-Raising Flour
Grated Rind and juice of 1 lemon
2 oz Plain Chocolate
The Decoration:
4 oz Slightly Salted Butter
8 oz Icing sugar, Sifted
4 oz Plain chocolate
3 tb Apricot Jam
4 lg Cadbury's Flake Bars
8 oz Cadbury's Mini-eggs
Preheat oven to 375 degrees F.
Put margarine, caster sugar, eggs and self-raising
flour in a bowl. Combine ingredients, then beat well
until mixture is light in colour and texture. Stir in orange
rind and half of the juice.
Break up chocolate for cake. Place on a plate over a
pan of simmering water until completely melted. Stir
chocolate through cake mixture so that it is streaked. turn
mixture into a greased 9 inch ring tin and spread level.
Bake cake in preheated oven for 30 minutes until
spongy to touch. Turn on to a wire tray and leave to
cool. Beat butter until soft, then gradually beat in icing
sugar and remaining orange juice.
Melt chocolate for decoration, as before, and beat into
buttercream to make a smooth mixture. Split cake in half.
Spread both halves with jam and sandwich back together.
Place cake on a plate and, using a small palette knife,
spread chocolate buttercream over surface, leaving it rough
in appearance.
Using a sharp knife, cut flake bars into long pieces and arrange
over cake to give a nest effect. Fill center of cake with Mini-eggs.
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