Ingredients:

• 6oz – soft margarine
• 6oz – caster Sugar
• 3 – eggs, beaten
• 6 oz – self-rising flour
• grated rind and juice of 1 Orange
• 2oz – plain chocolate
• The decoration :
• 4oz – slightly salted Butter
• 8oz – icing sugar, sifted
• 4oz – plain chocolate
• 3 tbsp – Apricot jam
•

Method:

1. Preheat oven to 375 degrees F. Put margarine, caster sugar, eggs, and self-rising flour in a bowl. Combine the ingredients and beat well until mixture is light in colour and texture.
2. Stir in orange rind and half of the juice.
3. Break up chocolate for cake.
4. Place on a plate over a pan of simmering water until completely melted.
5. Stir the chocolate through the cake mixture so that it is streaked.
6. Turn mixture into a greased 9-inch ring tin and spread level.
7. Bake the cake in a preheated oven for 30 minutes until spongy to touch.
8. Turn on to a wire tray and leave it to cool.
9. Beat butter until soft, and then gradually beat in icing sugar and the remaining orange juice.
10. 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.
11. Place cake on a plate and, using a small palette knife, spread chocolate buttercream over surface, leaving it rough in appearance.
12. Using a sharp knife, cut Flake bars into long pieces and arrange over cake to give a nest effect.
13. Fill the centre of the cake with Cadbury’s Mini Eggs.

Recipe courtesy of Sify Bawarchi