I know it is a hard place to reach, but it is possible to have too much chocolate, especially at Easter time, so this year my Easter cakes are chocolate free, and instead are flavoured with a rich toffee caramel which comes from using finely milled Demerara sugar. The fine Demerara is currently one of my favourite ingredients; it has a fantastic taste of molasses without being too overpowering, and pairs perfectly with carob.
Mini cakes are super quick to make, and just as easy as one large one. I baked these in my mini muffin pan and sliced each one in half, filled with buttercream and topped with Speculoos, or Biscoff caramelised spread and some pretty sprinkles. Alternatively you could fill with whipped cream and top with peanut butter.
My carob syrup was bought on last year’s trip to Cyprus, where it is a very common ingredient in both sweet and savoury dishes. I would describe the flavour as an earthy chocolate, which is not really that chocolately. I think it is delicious, and it is time carob shook off its hippy, lentil sandal wearing, health food shopping image. If you do not have carob syrup try a spoon of treacle or molasses in its place.
- 100 g softened butter or baking margarine
- 100 g Fine Demerara sugar
- 2 medium free range eggs
- 100 g self raising flour
- 1 dsp Carob syrup or treacle
- Buttercream or whipped cream to fill
- Caramel spread or peanut butter to top
- Sprinkles to decorate
With an electric mixer cream the butter and sugar together in a mixing bowl until pale and fluffy.
Slowly mix in the eggs with a spoon of the flour to prevent the mixture curdling.
Fold in the flour and carob syrup.
Prepare a mini muffin pan by greasing of with cake release spray and fill about 2/3 full with the cake batter.
Bake at GM5/190C/375F for 12 – 15 mins, depending on the size of your muffin tin until risen and springy to the touch.
Turn out and allow to cool, slice in half crossways, fill and decorate. Happy Easter!
This recipe for toffee caramel cakes was originally commissioned by Whitworths. All opinions our own. Photography & recipe updated March 2016.