Easter Macaron Cake with Peanut Butter Frosting | Hoad & Taylor

Ingredients

• 250g butter, softened
• 250g caster sugar
• 4 large eggs
• 1 tsp almond extract.
• 200g self-raising flour
• 50g ground almonds (or 50g self raising flour).
• 50ml milk
• 2 x 20cm sandwich or springform cake tins, greased and lined on the bottom
• For the icing
• 200g butter, softened
• 100g smooth peanut butter
• 100g milk chocolate, melted and cooled.
• 200g icing sugar
• 1 – 2 tbsp milk or as much as needed
• To decorate
• 8 – 12 French-style macarons – ready made or see AGA recipe for passion fruit macarons here .
• 8 – 12 mini eggs
• 1 – 2 tbsp colourful sprinkles