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LILY VANILLI'S EASTER CAKE

If you’re after a showstopping cake this Easter, look no further than Lily Vanilli’s hand-crafted cakes of dreams. Since starting out in 2008 Lily Vanilli has been renowned for her pioneering designs, quality baking and market leading innovation. Her Sunday cafe on Columbia road in East London has been packed with queues since it opened in 2010. Lily has been baking bold, customised designs for a roster of icons from the late Vivienne Westwood to Amelia Dimoldenberg, Eiza Gonzalez and Kate Moss.

 

Enjoy 15% off when you buy any Cake Tin with our Cake Stand this Easter weekend, offer valid from 28th March - 1st April when you use the code EASTER24 at checkout.

Easter Chocolate Coffee Cake

INGREDIENTS

 


•​​ 250g light brown sugar

•​​ 1 cup olive oil

•​​ pinch vanilla

•​​ 110g cocoa powder

•​​ 2 eggs

•​​ 250ml whole milk

•​​ 240g plain flour

•​​ 2 tsp bicarbonate of soda

•​​ pinch sea salt

•​​ 1 cup espresso- cooled

Make up the coffee & leave it to cool

Beat together the olive oil, sugar & vanilla

Add the eggs & milk & beat gently until well combined

Sift together the cocoa, bicarb, flour & salt. Stir until evenly combined, then beat into the batter until smooth.

Slowly add the cooled coffee until just combined evenly.

Pour into a well greased Falcon Enamelware Decorative Cake Tin

Bake 40-45 mins or until a toothpick inserted into the centre comes out clean

We decorated using Swiss meringue buttercream, but you can use any icing you like, or a ganache or even just serve warm with ice cream

USEFUL FOR THE RECIPE

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