Serves14 Prepare25 Cooks40-45 mins


Mini Egg Springtime Cake


  • 200g clear thyme honey  
  • 4 medium free-range eggs
  • 75ml light olive oil
  • grated zest and juice of 1 lemon
  • 2 tsp fresh thyme leaves
  • 1 tsp edible dried lavender
  • 200g plain flour  
  • 100g ground almonds  
  • 1 tsp baking powder
  • 14 Mini Eggs  
  • flowering sprigs of fresh thyme and lavender, to decorate (optional)

Lemon icing:

  • 100g icing sugar 
  • grated zest of 1 lemon
  • 1–2 tbsp lemon juice

1 Preheat the oven to 160°C/140°C fan/gas mark 4. Lightly oil a 23cm cake tin and line with baking parchment.

2 Using a food mixer or a hand-held electric whisk, beat the honey and eggs until well blended. Beat in the olive oil, lemon zest and juice with the thyme and lavender.

3 Sift in the flour and baking powder and beat well. Add the ground almonds and  beat again until well combined and you have a smooth mixture. If it’s too thick you can slacken it with a little milk or some more lemon juice.

4 Spoon the mixture into the lined cake tin and bake in the preheated oven for 40–45 minutes until well risen and golden brown. Test whether it’s cooked by inserted a thin skewer into the middle. If it’s clean, remove from the oven and leave to cool. 

5 Make the lemon icing: sift the icing sugar into the bowl and stir in the lemon juice.

6 Remove the cake from the tin and drizzle the icing over the top.  Place the Mini Eggs at regular intervals around the top of the cake. Just before serving arrange some flowering sprigs of lavender and thyme in the centre.

Per serving:

247 kcals
11g fat  
1.9g sat fat
19.8g sugar
0.1g salt

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