Easter Treats by Chef Lauren

April 2019

Easter Cake

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 

Icing:

  • 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 ontop.  Decorate with Easter eggs, thyme sprigs and edible flowers.

 

Delicious Hot Cross Buns- Chef Lauren

buns3

Delicious Hot Cross Buns

 

Ingredients

500g cake flour, plus extra for dusting

75g  caster sugar

2 tsp mixed spice powder

1 tsp ground cinnamon

lemon, finely grated zest only

10g  salt

15g dried yeast

40g butter

300ml  milk

1 free-range egg, beaten

200g  sultanas

50g finely chopped mixed candied peel

oil, for greasing

 

For the topping

Method

  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.