Easter Cake - by Chef Lauren
Orange and Thyme Cake topped Marshmallow Icing and Easter Eggs
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
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 ontop. Decorate with Easter eggs, thyme sprigs and edible flowers.
Delicious Hot Cross Buns- Chef Lauren
Delicious Hot Cross Buns
500g cake flour, plus extra for dusting
75g caster sugar
2 tsp mixed spice powder
1 tsp ground cinnamon
1 lemon, finely grated zest only
15g dried yeast
1 free-range egg, beaten
50g finely chopped mixed candied peel
oil, for greasing
For the topping
- Put the flour, sugar, spices and lemon zest into a large bowl and mix together. Then add the salt and yeast.
- 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).
- 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.
- 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.