Happy Good Friday everyone!
Ever since my Facebook was bombarded with pictures of these beautiful looking chocolate treats last Easter, I’ve been dreaming about getting my hands on one. I hunted high and low for these in cafes and shops last year but I still couldn’t find one.
This year I’ve finally made them and OMG were they absolute heaven!! A little sickly to eat a whole one at once but they were absolutely delicious as an afternoon treat with a cuppa tea and also heated up topped with ice cream for a yummy dessert.
Here is my recipe so you can try for yourself at home.
Scotch Creme Egg recipe
- 6 Crème eggs
- 300g milk chocolate
- 175g caster sugar
- 4 eggs
- 120g self-raising flour
- 1 tsp baking powder
- 60g cocoa powder
- 175g softened unsalted butter
- 120g softened unsalted butter
- 120g icing sugar
1. Preheat oven to 180 degrees and grease or line a cake or brownie tin.
2. Cream the butter and sugar together before adding the rest of the cake mix ingredients.
* Top tip: Remember to sieve the flour and cocoa powder to reduce clumps.
*Top top: If the batter is too thick, add a splash of milk.
3. Pour the mixture into the cake tin and bake in the oven for around 25 minutes, until the cake is firm and springy.
* Top tip: Use a skewer to test if the sponge fully baked in the middle. The skewer will come out clean if it’s ready.
4. Take the cake out of the oven and allow to cool for 15 minutes.
5. Once the cake is fully cooled, crumble in a food processor until it resembles breadcrumbs.
6. Add the remainder of your softened butter, icing sugar and cocoa, mixing until a firm dough is formed. It should be similar to shortcrust pastry.
7. This is where it gets messy! Take handfuls of the dough, mould around the Creme Egg and roll into fist-sized balls.
8. Place each cake-covered egg onto a baking tray layered with baking paper and pop in the fridge to chill.
Need some inspiration for Mother’s Day brunch, dessert idea or even as a homemade gift?
This healthy yet delicious cake is perfect for impressing all the lovely mum’s who have already tried and tasted everything.
I really surprised myself with this recipe… who would’ve thought a green vegetable I’ve only ever eaten with chicken for dinner actually tastes super delicious in a cake. I can’t think of a better way to sneak greens into my diet than inside my favourite kind of treat – cake and it’s just the type of dessert my mum would be intrigued to taste but never ever make herself.
What’s even more good news about this cake is that not only does it have nourishing goodness from the green veg but it is also packed full of protein and fibre from the flour I’ve chosen to use.
I found loads of pistachios leftover from making granola and I saw this recipe in Stylist magazine a while ago and decided to take on the challenge. I definitely recommend anyone to give this recipe a go to really impress you friends with something a bit different and sure to please with its healthy goodness and tastiness.
Courgette, orange and pistachio loaf recipe
- 200g crushed pistachios
- 1/2 tsp cinnamon
- 150g unsalted butter
- 225g spelt flour
- 185g caster sugar
- 3 eggs
- Zest of an orange
- Juice of half an orange
- 2 tbsp icing sugar
Step 1: Preheat the oven to 180°C and grease a loaf tin with butter.
Step 2: Crush the pistachios as best you can- I finely chopped them. Just be careful to watch your fingers and keep some for the topping!
Step 3: Cream together the butter (make sure it’s softened) , sugar and orange zest. Then combine with the cinnamon and flour, gently stiring in one egg at a time.
Step 4: Pour the mixture into the cake tin and bake in the oven for one hour. Cover the cake with foil halfway through cooking then allow to cool on a rack.
Step 3: To make the topping, just mix icing sugar and the orange juice for a sweet and citrus sauce.
Step 4: Serve the cake with the sauce poured over and some pretty crushed pistachio on top. Then enjoy!
I hope you enjoy this recipe as much as my mum has and it encourages you to be a bit more brave and experimental with your ingredients in the kitchen!
Love Leeanna xo
For lent I have decided to give up all gluten. I didn’t realise quite how hard it would be to resist the urge for things like noodles, crackers, cakes, biscuits… and all the rest! But I’ve felt so much better already since doing it. I’ve stopped suffering from bloating and nausea after eating what felt like every meals!
But now that I have found a way to eat chocolate cake on a budget AND with no baking skills I think I will survive!!
I couldn’t believe how well this recipe turned out. Honestly it tasted like the best chocolate cake I’d ever eaten and it was completely flour free. While giving up eating gluten, I wanted to avoid spending a lot of money of gluten-free alternatives like flour because they can be pretty pricey. But with this recipe you use exactly the same ingredients as you usually would for baking- you just don’t add any flour into the mix!
So you won’t feel guilty on your budget or bloated on your tummy! YAY.
Read more: Gluten free raw snickers cheesecake recipe
How to make the flourless cake?
- 120g dark chocolate
- 120g butter (You can use a dairy free alternative too)
- 150g caster sugar
- 50g cocoa powder (I used the dark cadbury Bournville one)
- 3 beaten eggs
- 1 tsp vanilla extract
Read more: Baking with veggies: Courgette, orange and pistachio loaf
- Preheat the oven to 150 C / Gas 2. Grease a cake tin of your choice and dust with cocoa powder. They texture is very much like a brownie consistency so will also work as a tray bake.
- In a heatproof bowl gently simmering over boiling water, melt the chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs and vanilla.
- Pour into the dish and bake in for 30 minutes. Let it cool in the tin for 10 minutes, before turning it out onto a wire rack and leaving it cool completely.
Read more: Guilt-free Summer Berry Cake
- Re-heat leftovers in microwave for 20 seconds
- Top with vanilla ice cream, strawberries and toffee sauce for the tastiest dessert ever!
Mmm. Just writing this blog post makes me want another slice! I hope you have just as a success with this recipe as I have.
Love Leeanna xo