Caramel Easter Loaf with White Chocolate Frosting

½ cup The Good Oil extra virgin rapeseed oil

75g caramelised white chocolate, roughly chopped

2 large eggs

¼ cup milk

2 tbsp golden syrup

90g brown sugar

1 tsp vanilla extract

150g plain flour

1 tsp baking powder

½ tsp salt

150g cream cheese, softened

60g unsalted butter, softened

120g icing sugar, sifted

100g caramelised white chocolate, roughly chopped

Pinch of salt

Assorted Easter eggs – e.g marshmallow, caramel, creme eggs and mini eggs

Preheat your oven to 180°c. Grease and line a loaf tin with baking paper. Gently melt the white chocolate in short bursts in the microwave, stirring between each burst until smooth. Set aside to cool slightly.

In a large mixing bowl, whisk together the cooled melted chocolate, eggs, oil, milk, golden syrup, brown sugar and vanilla extract until smooth and glossy.

In a separate bowl, stir together the flour, baking powder and salt. Add the dry mixture to the wet ingredients and fold through with a spatula until just combined — be careful not to overmix.

Pour the batter into the prepared loaf tin and bake for 35–40 minutes, or until a skewer inserted into the centre comes out clean. Let the loaf cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, beat the butter and icing sugar together until light and fluffy. Melt the second portion of white chocolate, then set aside to cool. Once cooled, add it to the butter mixture along with the cream cheese, and beat until just combined and smooth.

Once the loaf is completely cool, spread the frosting generously over the top in soft swirls. Decorate with assorted Easter eggs, then slice and serve.