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Spider cakes

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Origin of dish:  Europe
Type of cooking:  Oven
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients (serves 6):

    Makes 12 small cakes (3cm diameter cake tins)

    125g flour
    110g sugar
    1 egg
    100ml milk
    50ml oil (peanut or sunflower oil)
    8g vanilla-flavoured sugar
    1 teaspoon baking powder
    1 teaspoon vanilla extract

    1 egg white
    250g icing sugar
    A few drops of lemon juice
    6 soft liquorice rolls
    12 red and 12 black jelly beans


Mix the flour, sugar, vanilla-flavoured sugar and baking powder in a bowl.
Mix together the egg, milk and oil, add to the dry ingredients and mix until you get a smooth paste. Grease the cake tins, dust them with flour, then pour in the mixture.

Bake for 20 minutes at 175°C (Gas Mark 6) then leave to cool.

Mix the egg white, icing sugar and lemon juice together.
Cover the cakes with the icing and stick 2 black or red sweets on to create the eyes before the icing dries. Unroll the liquorice rolls, cut into small chunks and stick in the cakes to make the legs.
Advice: These cakes will keep well for 24 hours, so you can make them in advance.

Make colourful spiders by adding a few drops of food colouring to the icing or by replacing the icing with melted dark chocolate.

User comments

another free recipe every day

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