Easter Treats by Chef Lauren

April 2019

Easter Cake – by Chef Lauren

Orange and Thyme Cake topped Marshmallow Icing and Easter Eggs

  • 4 eggs
  • 6TBL oil
  • 1 c water
  • 2 c flour
  • 1 ¾ c sugar
  • Pinch of salt
  • 1 tsp vanilla essence
  • 1 orange, zested
  • 1 sprig of thyme leaves
  • 2 tsp baking powder


  • 1 cup icing sugar
  • ¾ cup cream
  • ½  Tbsp Lemon Juice

Easter eggs for decorating, your choice

  • Fresh Thyme sprigs
  • Orange zest
  • Edible flowers

Spray and cook 2 round cake tins.  Boil the oil and water together.  Beat the eggs, Vanilla, Orange rind, Thyme leaves and sugar until pale and fluffy.  Add the dry ingredients, mix lightly, then add the oil mixture, mix well. Divide between the 2 cake tins.  Bake 180⁰C for 25 minutes.  Allow to cool.

For the icing:  Beat all the ingredients together.  Spread half of the icing between the 2 cakes and top, the remaining on top.  Decorate with Easter eggs, thyme sprigs and edible flowers.

Delicious Hot Cross Buns- Chef Lauren

Delicious Hot Cross Buns



For the topping



  1. Put the flour, sugar, spices and lemon zest into a large bowl and mix together. Then add the salt and yeast.
  2. Heat the milk with the butter. Add half the milk butter mixture to dry ingredients. Add the egg and use your hands to bring the mixture together. Gradually add the remaining milk, to form a soft pliable dough (you may not need all of the milk).
  3. Tip the dough out on to a lightly floured work surface. Knead by hand incorporating the sultanas and mixed peel into the dough. Lightly knead for 10 minutes until silky and elastic and forming a smooth ball. The kneading can also be done in a food mixer with a dough hook.
  4. Oil a bowl and place the dough in a bowl, cover with cling film and leave to rest in a warm place for about 1½ hours or until doubled in size.