Hop, hop, hop…here comes my bunny cake. It’s easy to do – all you need are a bunny-shaped cookie cutter and a loaf tin – but the result is rather good, isn’t it? The rabbit is a green tea sponge while the rest is a carrot cake. You’ll find the recipe after the pictures!
To make a rabbit cake, you need:
For the green tea sponge
- 4 eggs
- 280 g sugar
- 100 ml double cream
- 3 tsps matcha green tea powder
- 220 g plain flour
- 6 g baking powder
- 80 g melted butter
For the carrot cake
- 225 g self-raising flour
- 6 g baking powder
- 1/2 tsp each ground cinnamon, ground nutmeg, ground ginger, and mixed spice
- A pinch of salt
- 200 g muscovado sugar
- Zest of one unwaxed lemon
- 3 eggs
- 150 ml sunflower oil
- 350 g grated carrots
To make the green tea sponge
- In a bowl, whisk together the eggs and sugar until pale.
- Add the double cream and the matcha green tea powder. Mix well before adding the flour and baking powder. Finally, pour in the melted butter and whisk well until your mixture is homogeneous and shiny.
- Preheat the oven to 200°C. Grease and line with baking paper a loaf tin.
- Pour the cake mixture in the tin and bake for 5 minutes. Turn the temperature down to 155°C and bake for another 1 hour and 10 minutes. A knife inserted into the cake must come out clean.
- When the cake is baked, remove from the tin and let it cool. Once cool, cut your cake into 10 thick slices and, with the cookie cutter, make a rabbit from each one.
- Clean the loaf tin. Grease and line with baking paper and place your pieces of rabbit cake in the tin, as seen in the second picture.
To make the carrot cake
- Preheat the oven to 180°C. In a bowl, mix together the flour, baking powder, spices, salt, sugar and lemon zest.
- In a separate bowl, beat the eggs with the oil until well mixed and add to the dry ingredients. Finally, add the grated carrots and mix well.
- Pour the carrot mixture into the loaf tin, all around and on top of the pieces of bunny cake, making sure that they do not fall over.
- Bake for 1 hour. A knife inserted in the middle must come out clean.
- Leave to rest for 5 minutes before removing from the tin. Let it cool further before cutting and...ta-da!