Speckled egg white chocolate Bundt cake with mini eggs
I think the Bundt cake was made for Easter… with its nest-like shape and hollow in the middle for filling with chocolate eggs or other goodies, it couldn’t be more perfect.
The Bundt isn’t actually a traditional Easter cake at all but for the sake of dramatic effect let’s say it is. This cake is a very simple, clean and light white chocolate cake with a little bit of lemon zest to lift it away from being overtly sweet. It’s a breeze to make and is the perfect antidote to too much dark and rich chocolate. But who are we kidding? Lent is over, spring is here. Let’s eat as much chocolate as we can!
METHOD
Grease your Bundt tin well – one of those special release sprays should do it – and pre-heat your oven to 160C fan.
Place the butter and white chocolate into a pan and gently warm it through. It will need stirring regularly, but you should be okay if you keep the temperature low. Once it’s entirely melted, set aside till cool.
In a large bowl beat the eggs and the sugar with an electric whisk for at least 3 minutes until it’s light and fluffy, then pour the cooled chocolate and butter into the bowl and beat again for another 30 seconds.
Fold in the flour and lemon zest until fully combined and then pour the batter into your Bundt tin.
Bake for 20-25 min until it is golden and risen and a skewer inserted comes out clean – set aside to cool on a wire rack for 5 min, then turn out and let it cool completely.
To make the white chocolate ganache speckled egg icing, simply heat the cream in a pan then take it off the heat and add the chocolate and butter and let it gently melt.
Add a teeny amount of blue food colouring gel until you get the desired ‘duck egg blue’ shell colour and then set aside to cool until it reaches a thickish consistency for pouring.
Gently pour over the Bundt and let it drip down the side, then place the cake in the fridge or a cool place to allow the ganache to set with a firm coating. Using a little cocoa powder and water to make a thin paste (the consistency of single cream), and a paintbrush, tap the brush around the cake to create a speckled effect
Fill the hole with eggs and you’re done – eat and of course, enjoy!
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Food waste collections are coming to parts of Lincolnshire in early 2026 ♻️![]()
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Here are the key things residents need to know:![]()
• New household food waste collections will start rolling out in phases from January and February 2026![]()
• If you’re in one of the first areas, you’ll receive food waste caddies and a guidance leaflet delivered to your home![]()
• The leaflet explains how the service works, what can go in your caddies, and when collections will start![]()
• All food items that are edible and inedible are accepted this includes items such as egg shells, meat bones, tea bags and so much more![]()
• The service is part of the Government’s Simpler Recycling changes![]()
• Not all areas will start at the same time – check your local district or borough council news channels for confirmed start dates![]()
• Food waste should be placed in the kitchen caddy using the supplied liners, then transferred to the outdoor caddy for collection![]()
• Collected food waste will be taken to an anaerobic digestion plant, where it will be turned into energy and fertiliser.![]()
Look out for your caddy delivery and make sure to keep an eye on local council updates so you know when the service goes live in your area.![]()
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