Page 30 - Oundle Life April 2022

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EASTER MACARON CAKE WITH PEANUT BUTTER FROSTING
A simply sponge made special with delicious peanut butter frosting and decorated with French-style macarons.
INGREDIENTS
250g butter, softened
250g caster sugar
4 large eggs
1tsp almond or vanilla extract 200g self-raising flour
50g ground almonds
50ml milk
For the icing
200g butter, softened
100g smooth peanut butter 100g milk chocolate
200g icing sugar
1-2tbsp milk
To decorate
8-12 French-style macarons 8-12 mini eggs
Sprinkles
METHOD
1. In a large bowl, cream together the butter and sugar until pale. Whisk in the eggs one at a time, then fold in the flour and ground almonds if using and finally stir in the milk and almond or vanilla extract.
2. Divide the mixture between the prepared 20cm sandwich tins and bake in the AGA baking oven, on the grid shelf on the floor, for 20-25 mins until evenly coloured and firm to touch. Swap the tins over after 15 mins to help them colour evenly. Cool in the tins for a moment or two then turn out on to a wire cooling rack to cool completely.
3. Make the icing by creaming together the butter, peanut butter and icing sugar until smooth. Add the melted cooled chocolate and mix well. If the icing is quite stiff, add a little milk to give a smooth consistency.
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4. Fill the cakes with a quarter of the icing and sandwich together. Spread another quarter of the icing round the sides, smoothing as you go. Finish by smoothing another quarter of the icing over the top, then finally decorate the top with the remaining quarter of the icing, either spooned in little ‘blobs’ or piped using a large star nozzle or similar.
5. Work out how many slices you need the cake to cut into and pipe on that number of swirls. Press a macaron into each swirl of icing, and finish with the mini eggs and sprinkles. Store in an airtight container until needed. Keeps well in a cool place for 4-5 days. Suitable for freezing, either just the sponges or fully iced, adding the macarons, mini eggs and sprinkles after defrosting.
Recipe from: Naomi Hansell
www.agaliving.com