A delicious recipe for Easter coffee or tea. A turban where Easter eggs are hidden inside. Therefor this turban is a very special treat.
Easter egg hunting. When the children were small it was a party in itself. And every year it was a surprise what the weather was going to do. Because Easter can fall very early but also a month later.
So we've hidden Easter eggs in the pouring rain. Soaking wet we came into the house. It was so cold that day. And I also can remember once again that we had an Easter egg hunt with friends and their children. It was lovely weather and we sat on the terrace while the children were going to hunt. They were of course not put down too easily, because then they would be back very quickly. So an hour before all the kids were there, it was expertly done by the Easter Bunny. But if you can sit on the terrace in the sun, like on that day, then that also has an effect on the hidden Easter eggs. The kids returned with a basket of chocolate fondue instead of recognizable eggs. And the chocolate was everywhere. On hands, faces and clothes. But what a wonderful day we had. We'll talk about it now and again.
And because you, whether you're sitting on the terrace or drying up nicely by the stove, you want something tasty with your coffee or tea, this simple but very tasty recipe is the answer. A turban in which you hide chocolate eggs. Because they have been in the oven, they are wonderfully soft and therefore you won't break your teeth on them. Together with the creamy cake a real treat. In the recipe I used milk chocolate eggs, but you can vary deliciously. Consider caramel sea salt eggs, white chocolate or hazelnut. I am curious what filling you will use?
- Make sure all ingredients are at room temperature. Therefor your cake will become airy.
- If your oven got two heating options (convection and top and bottom heat) you will get the best result by top and bottom heat at 190 degrees Celsius.
- Make sure you mix the butter and sugar airy, certainly don’t mix too short. Once you add the flour your batter will loose air. Flour makes the batter heavier and less airy. So mix too long after adding the flour and you get a compact cake. That’s something you don’t want isn’t it?
- Brush your cake tin with butter and dust with flour. The excess flour have to be knocked off (otherwise you get flour spots on your cake and that is not nice and not tasty). And after baking let the cake rest for five minutes before you remove the cake tin. In this way your cake will loose easily and won’t break.
- Check if the cake is done by stabbing a skewer in the middle of the cake. When it comes out dry, you can remove the cake from the oven.
- Substitute flour and baking powder with 150 grams self raising flour
- Use instead of normal chocolate Easter eggs Chocolate Eater eggs with hazelnuts.
- Substitute butter with margarine
- Substitute vanilla extract with vanilla sugar
This budget friendly version will cost €0.25 per slice (8 slices)
- Wrap the cake in aluminium foil. You can store it 3 days at room temperature.
- You can freeze the cake. First wrap it in aluminium foil and afterwards in a plastic bag. You can store the cake for 3 months.
- Don’t store this cake in the refrigerator.
- blueberry cake, delicious with fresh blueberries
- Cranberry cake, a refreshing cake recipe
- raspberry chocolate cake, delicious until the last bite
- lactose free carrot cake, if you want or need to bake lactose free
It's a good taste!
Recipe Easter egg
Easter egg turban
- Turban form
- convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
- butter and flour to grease the mold.
- 150 grams butter unsalted, room temperature
- 150 grams sugar
- pinch salt
- 3 eggs size M
- 150 grams flour
- 8 chocolate eggs without foil
- Preheat the oven to 150 degrees Celsius.
- Brush the turban shape with butter and then dust with flour. You do this by scooping a tablespoon of flour into the shape and then turning it around and beating, so that the flour is everywhere. Then you shake the remaining flour out of the form.
- Mix the butter with the sugar and a pinch of salt, about 5 minutes.
- Mix in the eggs 1 by Only add the next egg when the first one is incorporated.
- Mix for 3 more minutes.
- Sift the flour over the bowl and mix everything lightly.
- Spoon the batter into the turban shape and smooth the top.
- Divide the Easter eggs over the batter.
- Place the turban in the oven and bake for 55 minutes.
- Remove from the oven and let it cool slightly on a rack for 5 minutes.
- Then remove the cake from the tin and let it cool further.
- TIP: For an even more Easter decoration, fill the inside of the cake with chocolate eggs.
What did I use to prepare this
Kitchen utensils I’ve used to prepare this recipe. When you follow the link you will go to another page with a short explanation of each item. It’s also possible to order directly if you’re in need.