14 Jun 2016

Father’s Day recipe by Jane Asher

Dad's Breakfast squareDad’s Breakfast… or is it?

This easy, silly cake looks like eggs on toast with bacon and ketchup, but is made of sponge cake, fruit, cream, marzipan and jam. Fun to make and fun to eat!

Love, Jane.


Makes at least two ‘breakfasts’ and feeds 6-8

  • 1 packet my Victoria Sandwich mix
  • 1 packet white marzipan
  • 1 can apricot halves
  • 1 small carton double cream
  • 1 bottle ‘squeezy’ strawberry jam
  • Pink food colouring
  • Icing sugar for dusting


1. Lightly grease two tray bake tins and line the bottoms with baking paper (or use one tin twice, but at £1 each it’s really useful to have two!). Make up the cake mix as directed on the packet, divide between the two tins and bake for 15-20 minutes instead of 25-30. Remove from the oven when golden on the top and firm to the touch. Allow to cool for a couple of minutes, then turn out to cool completely on a rack.

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2. Meanwhile, on a surface lightly dusted with icing sugar, roll out some marzipan thinly and cut pieces of bacon (I used some real bacon to copy). Leave to dry for a few minutes, before painting with pink food colour. Drain 2-4 apricot halves on kitchen paper (unless you’d like to soak the ‘toast’ with apricot juice, which can be very tasty). Keep the remaining apricots to serve separately. Lightly whip the double cream.

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3. Once the cakes are cold, trim to ‘toast’ shapes. Place two pieces on a large plate or serving dish and spread with a dollop of cream on each. Make a dip in the centre of each, and add an apricot half. Place the ‘bacon’ next to them.

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4. Put a spoonful of jam on one side, then put some more jam into a piping bag fitted with a medium plain nozzle and pipe a greeting onto the plate.

Dad's Breakfast square

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