Easter cake recipes
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Easter Loaf
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Annie Bell's Layered Easter Gateau
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Traditional Easter Simnel Cake
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Ingredients
- 150g sunflower spread
- 100g unrefined caster sugar
- 1 egg, beaten
- 75ml milk
- 200g plain flour
- 1 tbsp cornflour
- 1 tsp baking powder
- 150g Jordan's Country Crisp Chocolate
- 125g marzipan, diced
- 50g 70% dark chocolate
- 50g unrefined caster sugar
- 2 tbsp boiling water
Method
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,1. Preheat the oven to 180 C/ 170 C fan oven/ Mk 5. Line a 2lb/ 900g loaf tin with baking parchment.
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- 2. Beat together sunflower spread and sugar until light and creamy. Stir in egg and milk gradually, alternating with a spoonful of flour.
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- 3. Fold in remaining flour, the cornflour and the baking powder. Fold in Jordan’s Country Crisp Chocolate.
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- 4. Spoon half of the mix into the prepared loaf tin. Add the marzipan, then the remaining cake mix. Bake for 50 minutes, or until a skewer comes out clean when inserted.
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- 5. Leave in the tin to cool slightly while you melt the chocolate for the topping. Melt the chocolate over a pan of simmering water, or in the microwave.
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- 6. Stir the boiling water into the sugar, and then stir all into the chocolate. Set the cake on a rack, and spoon over the chocolate icing. Spoon over the Jordan’s Country Crisp Chocolate, and press into the chocolate icing.
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- 7. Leave to cool completely – about 2 hours, before slicing.
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Ingredients
- FOR THE FILLING
- 150g dark chocolate, about 50 per cent cocoa solids
- 1 x 300ml tub sour cream
- FOR THE CAKE
- Butter for greasing
- 5 medium eggs, separated
- 200g caster sugar
- 1½ tsp baking powder, sifted
- 1 tsp almond essence, optional
- 100g ground pistachios
- 200g ground almonds
- FOR THE ICING
- 150g milk chocolate
- 25g unsalted butter
- 50g cocoa sifted
- 1 generous tbsp golden syrup
- FOR DECORATION
- Mini eggs or other Easter decorations of your choice
Method
- You will need two 20cm x 5cm deep loose-bottom cake tins or sandwich tins. For the filling, break up the chocolate and gently melt it in a bowl set over a pan containing a little simmering water.
- Beat this into the sour cream in a medium-size bowl, cover and chill for 2 hours. Preheat the oven to 200C/180C fan/ 400F/gas 6. Butter the cake tins. In a large bowl, whisk the egg whites until stiff using an electric hand whisk.
- Whisk the egg yolks with the sugar in another large bowl, without letting the mixture become too pale and thick. Gently fold the egg whites into the yolk and sugar mixture in two goes, then fold in the baking powder and the almond essence, if including.
- Transfer a third of the mixture to another bowl (you may want to weigh the mixtures) and fold the pistachios into this. Fold the ground almonds into the remaining two thirds of the mixture.
- Pour the mixtures into separate tins and bake the smaller cake for 20 minutes and the larger one for 25 minutes or until the top feels springy, the sides are shrinking away from the tin and a skewer inserted into the centre comes out clean. Remove from the tins and leave to cool on a rack.
- Using a bread knife, slit the larger cake in half horizontally, and slice the brown surface off the pistachio cake. Spread half the chocolate filling over the bottom almond layer, sit the pistachio layer on top, then spread the remaining filling over it and top with the final almond cake.
- For the icing, break up the chocolate and gently melt it with the butter in a bowl set over a pan containing a little simmering water, stirring until smooth. At the same time, combine the cocoa, golden syrup and 75ml water in a small pan and heat to just under boiling, whisking until smooth.
- Add this to the melted chocolate and blend until thick. Smooth two thirds over the top of the cake and a third around the side. Set aside for 30 minutes. Finish to your liking with Easter-themed decorations, then set aside in a cool place for 2 hours to set fully.
Ingredients
- FOR THE ROASTED MAPLE GLAZED CARROTS
- 175g (6oz) unsalted butter. at room temperature. with a little extra for greasing
- 75g (6oz) brown sugar
- Zest of 2 lemons
- Zest of 2 oranges
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- 1 tsp baking powder
- 25g (1oz) ground almonds
- 75g (2½oz) toasted flaked almonds
- 225g (8oz) plain flour
- Few drops of vanilla extract
- 3 large eggs
- 2 tbsp milk
- 150g(5½oz) currants
- 150g(5½oz) raisins
- 150g(5½oz) glace cherries. roughly chopped
- Icing sugar for rolling
- 1kg (2lb 4oz) golden marzipan
- 4 tbsp Apricot Jam
Method
- Preheat the oven to 180C/160C fan/gas 4. Grease a 20cm (8in) spring-form cake tin and line with parchment paper. Whisk together the butter, sugar, and lemon and orange zest in a bowl, until smooth and creamy.
- In another bowl, mix together the spices, baking powder and almonds, and sieve in the flour. Add 1 egg and 3tbsp of the dry mixture to the creamed butter and sugar. Slowly beat in the remaining eggs, dry mixture and vanilla, and mix well. Then add the milk, dried fruit and cherries.
- Sprinkle a little icing sugar on your work surface and roll 400g (14oz) of marzipan into a neat ball. Roll out a 20cm (8in) circle. Scoop half of the cake mixture into the tin and flatten, then place the marzipan circle on top of the cake mixture and add the remaining cake mix.
- Bake for 30 minutes and then turn the oven down to 150C/130C fan/gas 2 and leave to bake for 1½ hours, or until the cake is golden and firm on top. Leave to cool completely before releasing from the cake tin.
- Spread 3tbsp of apricot jam on top of the cake. Take another 400g (14oz) of marzipan and roll into a neat ball.
- Cover your work surface with icing sugar and roll out the marzipan to make a 20cm (8in) circle and place it on top of the jammed cake. With the remaining marzipan, roll out 11 equal-sized balls, then, using small amounts of jam, stick them around the top of the cake. Place the cake under a high grill for 2-3 minutes. Leave to cool and decorate with ribbon.
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