Happy Easter Sunday Everyone!

It’s Easter Weekend, and I just had to bake. This is what I made and it was delicious, full of flavour with a crunch and very light!  Think of a slightly caramel sponge flavour with a super crunchy smarties frosting. Yummy!

Perfect with a lovely cuppa.

Makes 12 large slices (or 24 smaller ones)

60g Butter, softened

250g Brown Sugar

1 Tbsp Vanilla Essence

3 Eggs, 1 Egg Yolk

250g Self Raising Flour

Pinch of salt

1/2 Tsp Baking Powder

For the Frosting

60g Butter, softened

200g Icing Sugar

1 Tbsp Maple Syrup

1 Tsp Vanilla Essence

1 Tbsp Milk

1 Bag of Smarties Eggs

1. Preheat your oven to 175 deg fan. Line a 9 x 9 baking tin with baking paper.
2. Add the butter to a large bowl and add in the brown sugar, mix together with a hand mixer until light & creamy.
3. Crack in the eggs and vanilla and mix through. Add in the flour, salt & baking powder, gently fold in until everything is combined.
4. Spread into your baking tin. Bake for about 25 – 30 minutes or until a knife comes out clean.

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5. Meanwhile to make the frosting, cream the butter in a bowl and add the icing sugar. Add the milk, maple syrup, vanilla and mix until combined.

7. Using a rolling pin gently break down the smarties eggs until you have small pieces then add to the frosting mix and mix through. Refrigerate until needed, this helps thicken the frosting up

8. Once your cake has COMPLETELY cooled, top with frosting spreading evenly. Slice up & serve. Yummy

(These can be kept up to 4-5 days in fridge or 2 days at room temp in a air tight container.)