Set your
table to match the occasion with spring flowers, pastel-hued crockery and all
things eggy – from chocolates to decorations.
Easter passion cake
Carrots and pineapple make this cake incredibly
moist – a real teatime treat!
Preparation
time: 45 minutes
Cooking
time: 30 minutes
Serves 16
Easy/prepare
ahead/freeze (cake only)
Easter passion cake
300g (10oz)
golden caster sugar
3
free-range eggs
300ml
(1/2pt) sunflower oil
1tsp
vanilla extract
300g (10oz)
self-raising flour
2tsp ground
cinnamon
50g (2oz)
desiccated coconut
150g (5oz)
carrots, peeled and grated
225g can
crushed pineapple, drained
For the filling and decoration
500g tub
mascarpone cheese
1tbsp
vanilla extract
50g (2oz)
caster sugar
8tbsp lemon
curd
Handful
mini eggs
You will need
2 x 20cm
(8in) round cake tins, lined with baking parchment
- Heat the oven to 190 C, 170 C fan, 375 F, gas 5. Put the sugar,
eggs, oil and vanilla into a bowl and whisk with an electric mixer for a
few minutes, until pale and well combined. - Sift in the flour and cinnamon. Add the coconut, carrots and
pineapple and gently fold everything together. Divide the mixture between
the tins. Bake for 30 minutes, until well risen, golden and shrinking away
from the sides of the tin. Turn out on to a wire rack to cool. - To make the filling, put the mascarpone, vanilla and sugar in a
bowl and mix together until smooth. - Slice each cake in half, horizontally. Put the base of 1 cake on to
a cake stand or serving plate, spread with 4tbsp lemon curd. Top with another
cake and spread with half the flavored mascarpone. Repeat with the other 2
layers of cake and arrange the eggs on top.
Per
serving: 482 calories, 32g fat (13g saturated), 47g carbohydrate
Malted hot cross buns
A new take on a favorite still has dried fruit
to help towards your 5 a day.
Preparation
time: 30 minutes, plus rising
Cooking
time; 20 minutes
Makes 12
Prepare
ahead
Malted hot cross buns
500g (1lb
2oz) strong white bread flour
250g (9oz)
malted strong brown flour
85g (31/2oz)
butter, cubed
1tsp each
cinnamon and mixed spice
50g (2oz)
light muscovado sugar
150g (5oz)
mixed dried fruit
85g (31/2oz)
dried apricots, chopped
7g sachet
easy-bake dried yeast
300ml
(1/2pt) warm milk
2tbsp malt
extract (we used Rayner’s)
2
free-range eggs
For the crosses
85g (31/2oz)
plain white flour
2tbsp
golden caster sugar, to glaze
You will need
Large
baking sheet, greased
Piping bag
fitted with 1cm (1/2in) nozzle
- Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Sift the flours
and 1tsp salt in a bowl. Rub in the butter, until mixture resembles
breadcrumbs. Stir in the spices, sugar, dried fruit and yeast. Make a well
in the center. Beat the milk, malt and eggs together; add to the flour and
mix to a soft dough. Turn out on to a floured surface; knead for 10
minutes until smooth and elastic. Place in an oiled bowl, cover with
clingfilm. Leave in a warm place for 45 minutes or until doubled in size. - Knock back the dough and knead lightly for a few minutes until
smooth and elastic. Divide the dough into 12 pieces and shape into buns.
Place on the baking sheet, cover loosely with oiled clingfilm; leave in a
warm place for 45 minutes, until doubled in size. - Cut a cross in the top of each bun. Mix the flour and 3 to 4tbsp
cold water to form a paste. Pipe a cross on each bun. Bake for 15 to 20
minutes. Stir the sugar into 1tbsp boiling water until syrupy. Remove from
the oven; brush with the glaze. Cool on a rack.
Per bun:
400 calories, 9g fat (5g saturated), 75g carbohydrate