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. And if you love toffee, then try my toffee caramel cake.
Looking for another Easter recipe? Then check out my Cadbury Creme Fondue!
Recipe: Toffee Caramel Mini Easter Cakes
- 100 g butter (softened or baking spread)
- 100 g 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.
Chris at Thinly Spread
Oh goodness they look yummy! I’m liking the sound of a sugar which doesn’t clump, that’s a particular bugbear of mine. I’m all for a carob revival, I love the stuff!
These cakes sound great. I must look out for this sugar as it is such a pain when they clump together!
These are so pretty Helen, perfect for an afternoon tea this Easter holiday.
thanks Katie, a nice change from chocolate too!
Dorothy at Shockingly Delicious
Hands down, my new favorite Easter dessert! I must prefer this over chocolate, and the individual cake idea is perfectly portioned.
Smaller cakes means you can have more right?
Ali @ Home & Plate
Helen…those mini cakes looks like they should be in a pastry shop…they are so darling and I bet delicious!
Thanks Ali, bite sized and oh so tempting.
These are adorable! I agree there can be too much chocolate at Easter. And here’s what may be a silly question – I am in the States and the only time I’ve heard of treacle is when reading Harry Potter books with my kids (they eat Treacle Tarts, LOL). What is it, exactly??
Our treacle is your molasses. And confusingly treacle tarts are made with golden syrup!
Holly @ 3 Yummy Tummies
These are so cute and sound delicious with toffee and caramel!
These are just too cute!! And it sounds like they taste just as good as they look!
Lovely looking mouthfuls. Toffee caramel and carob sounds like a tasty combination.
We did rather enjoy it!
This is my size of cake – just a couple of bites of indulgence ;) And I don’t plan to wait till next Easter to try them!
Small cakes means you can have more of them?
Lovely looking little cakes. What a delightful mouthful!