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Easter mini egg traybake
Great fun to make with young ones over Easter, this bright and beautiful cake features dried cranberries, hazelnuts and mini eggs – everyone’s favourite seasonal treat.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
220g Essential Unsalted Butter, melted, plus extra for greasing
100g hazelnuts
2 x 80g Cadbury Mini Eggs
200g golden caster sugar
2 British Blacktail Medium Free Range Eggs
200g Essential Plain Flour
1 tsp salt
100g dried cranberries
Method
Preheat the oven to 180ºC, gas mark 4, then grease and line a 23cm square baking tin with baking parchment. Roast the hazelnuts for 8-10 minutes until golden. Allow them to cool then very roughly chop. Meanwhile, leave ⅓ of the mini eggs whole for the topping and roughly chop the rest (or put in a food bag and bash with a rolling pin to roughly crush).
In a large mixing bowl, whisk together the butter and sugar. Whisk in the eggs one at a time, then whisk in the flour and salt until combined. Stir through the nuts, cranberries and chopped (or crushed) mini eggs.
Pour the mixture into the tin and level out, then scatter over the reserved mini eggs. Bake for 25 minutes until golden at the edges. Allow the cake to cool to room temperature in the tin, then cut into 16 squares. For a chewier texture, try it chilled – the traybake will keep in the fridge for up to five days.
Cook’s tip
Not nuts on hazelnuts? Pecans work just as well. You could also switch the cranberries for sour cherries.
Nutritional
Typical values per item when made using specific products in recipe
Energy
1,132kJ/ 271kcals
Fat
16g
Saturated Fat
8.1g
Carbohydrates
27g
Sugars
17g
Fibre
1.3g
Protein
3.4g
Salt
0.4g
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