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Easter nest cake


Serves: 12-16
timePrep time: 30 mins
timeTotal time:
Easter nest cake
Photograph by Toby Scott
Our Easter nest cake is the perfect spring showstopper! Decorate with chocolate eggs of various sizes, or pick your favourite brand to finish

Serves: 12-16
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
428Kcal
Fat
21gr
Saturates
13gr
Carbs
53gr
Sugars
36gr
Fibre
3gr
Protein
4gr
Salt
0.5gr

Katy Greenwood

Katy Greenwood

Food stylist and recipe writer Katy has been in the industry for over 10 years. When not working she can usually be found in her own kitchen baking sweet treats. 
See more of Katy Greenwood’s recipes
Katy Greenwood

Katy Greenwood

Food stylist and recipe writer Katy has been in the industry for over 10 years. When not working she can usually be found in her own kitchen baking sweet treats. 
See more of Katy Greenwood’s recipes

Ingredients

For the nest walls
  • 1 tsp groundnut oil, for greasing
  • 200g milk chocolate, chopped
  • 100g dark chocolate, chopped
  • 100g butter
  • 150g golden syrup
  • 7 shredded wheat biscuits, crushed
For the middle of the nest
  • 100g milk chocolate, chopped
  • 50g dark chocolate, chopped
  • 50g butter
  • 75g golden syrup
  • 75g glacé cherries, halved
  • 75g sultanas
  • 100g digestive biscuits

Step by step

Get ahead
The nest keeps for 3-4 days in the fridge. Remove from the fridge 45 minutes before serving. Decorate with eggs and serve.
  1. Grease and line the base and sides of a 20cm springform tin with the groundnut oil and baking paper. In a saucepan over a low heat, melt together the milk chocolate, dark chocolate, butter and golden syrup for the nest walls. Once fully melted, add the crushed shredded wheat and stir to coat completely. Press the shredded wheat mixture around the sides of the lined tin, to a thickness of 1-1.5cm. It doesn’t have to be even in height.
  2. Now make the middle of the nest. Wipe the pan to remove any pieces of the shredded wheat then add the 2 kinds of chocolate, butter and golden syrup and melt on a low heat. Once melted, add the cherries and sultanas and break in the biscuits, keeping the pieces chunky.
  3. Pour this mixture into the middle of the nest and spread to make a slight dip in the middle. Smooth over the top of the nest walls to join the filling. Leave to set firm in the fridge, which will take about 2 hours. Once set, decorate with chocolate eggs and slice to serve.

    More Easter baking ideas

    Mini Egg cake

    Creme Egg fondants 

     

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