Ingredients
Serves: 8
Prep: 15 mins
Bake: 60 mins
Cake
· 150g butter, soft
· 150g caster sugar
· 3 medium eggs
· 1 lemon, zest and juice
· 150g self-raising flour,
· 130g Gem Gourmet currants
· 75g ground almonds
Buttercream
· 150g butter, soft
· 150g icing sugar
· ½ tsp vanilla extract
· ¼ tsp green food colouring paste
Bunny Butt
· 100g white fondant
· Pink food colouring
Decoration
· Mini chocolate eggs
Method
- Preheat the oven to 180°C (160°C fan) and line a 2lb loaf tin with a paper liner.
- In a bowl, beat together the butter and sugar until light and soft.
- Gradually add the eggs, mixing well after each addition.
- Add the lemon zest and mix to combine.
- Fold in the flour and ground almonds, mixing until smooth. Finally, stir in the currants.
- Spoon the batter into the prepared tin and bake for 1 hour.
- Remove from the oven and allow the cake to rest in the tin for 10 minutes before turning out onto a wire rack to cool completely.
- To make the bunny butt, roll a ball of white fondant for the body. Shape two small oval pieces for the feet, flatten them slightly, and attach them to the body using a small dab of water. Add a tiny ball of fondant for the tail.
- Colour a small piece of fondant with a touch of pink colouring and use it to create the pads on the bunny's feet.
- For the buttercream, beat together the butter, icing sugar, vanilla and green colouring until smooth. Spoon into a piping bag fitted with a medium star nozzle.
- Pipe the green buttercream over the cooled cake, then decorate with the bunny butt and mini eggs before serving.
