Origin of dish:
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Type of cooking:
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients (serves 6):
Makes 12 small cakes (3cm diameter cake tins)
Method: Mix the flour, sugar, vanilla-flavoured sugar and baking powder in a bowl.
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 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.