Ingredients
- 100 g soft butter80 g light raw cane sugar1 vanilla pod, pulp2eggs1 pinch of salt100 g flour type 4051 tsp baking powder2 tbsp milkMaterial bunny tin (or other figure-shaped baking tin)
Instructions
- Preheat the oven to 180°C top/bottom heat.
- Cream the butter with the sugar, vanilla and salt for 5 minutes until white and creamy.
- Add the milk, then the eggs one by one, stirring for a minute at a time.
- Mix and sift the flour and baking powder and add both slowly while stirring.
- Butter the bunny tin well and dust with a little flour.
- Bake the cake in the preheated oven for approx. 30 minutes. Test with a wooden stick before removing from the oven.
Recipe : Heike Meyers
Notes
Decorated with a beautiful bow and a little bell around the neck, it is sure to be the star on the Easter table and always a welcome present.
