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Privacy NoticeWhile shop shelves may be filled with giant chocolate eggs, baskets and Easter bunnies, there’s a whole host of other seasonal sweet treats to be discovered away from the supermarket. From hot cross buns to simnel cakes, for centuries Easter has been associated with baking, meaning that the four-day break is the perfect opportunity to create some beautiful baked goods. So, whether you’re a fan of tradition and are looking to whip up some hot cross buns at home or prefer to add a new twist on the celebrations with a zesty roulade or bundt cake, OK! has rounded up four show-stopping seasonal bakes to give a go this Easter. Bundt cake
Bundt cake is the perfect showstopper for any Easter dinner party
(Image: Photographs by Winfried Heinz / Styling by Victoria Gray)
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Serves 10-12 Ingredients 225g softened butter, plus extra for greasing 400g golden caster sugar 6 eggs 1 tsp vanilla bean paste 50ml maple syrup 350g self-raising flour, plus extra for dusting 1 tsp cream of tartar 100ml whole milk 200g blueberries, plus more to decorate 100ml water 400ml double cream 1 tbsp lemon curd Method Preheat the oven to 170°C/150oC fan/gas mark 3. Grease a 25cm bundt cake tin with butter and dust with flour. Cream together the butter and sugar. Whisk in one egg at a time until smooth. Mix in the vanilla bean paste and maple syrup. In a separate bowl, sift the flour and cream of tartar. Add the milk then fold gently into the batter until combined. Spoon the mixture into the bundt tin and give the tin a gentle tap so the mixture is level and fills all the gaps. Place in the middle of the oven and bake for 50 minutes until lightly golden and a toothpick comes out clean when put in the middle. Let the cake cool before turning out. While the bundt is cooling, simmer the blueberries and water until it has reduced by half. Press this through a sieve, discard the skins then cool. Whisk the cream until it forms soft peaks, then add the lemon curd and blueberry coulis. Spread the mixture over the cake, decorate with berries and edible flowers and serve. Lemon curd and meringue roulade
Lemon curd and meringue roulade is fresh and light, making it perfect for the Easter celebrations
(Image: Photographs by Winfried Heinz / Styling by Victoria Gray)
Serves 8 Ingredients 6 egg whites, at room temperature 1 tbsp cream of tartar 340g caster sugar For the lemon curd 270g caster sugar 6 egg yolks Juice of 4 large lemons 120g butter 360ml double cream Method Preheat the oven to 180°C/ 160°C fan/gas mark 4 and line a baking tray with baking paper. In a large, clean, dry bowl, whisk the egg whites and cream of tartar with an electric beater on high until you get firm peaks. While still whisking on high, add the caster sugar, a tablespoon at a time, until very stiff and glossy. Spread the meringue evenly over the prepared baking tray and bake for 10 minutes. Turn the oven down to 140°C/120°C fan/gas mark 1 and bake for a further 15 minutes. Flip the meringue over onto another large sheet of baking paper and very carefully remove the baking paper from the base of the meringue. Allow to cool. Now make the lemon curd. Gently beat the caster sugar with the egg yolks in a heavy- based pan using a balloon whisk. Add the lemon juice and butter. Put on a medium heat, continuously whisking until the curd thickens – this should take 8-9 minutes. Tip the curd into a bowl. Cover with clingfilm until it has cooled. In a large bowl, whisk the double cream until it forms soft peaks. Gently fold the cooled lemon curd through the cream then spread evenly over the meringue, leaving 2cm uncovered on the long edges. Using the baking paper to support the meringue, roll it tightly and transfer to a large platter with the fold on the bottom. Serve as it is or decorate with edible flowers, if you like. Hot cross buns
Hot cross buns date back to the 18th century
(Image: Photographs by Winfried Heinz / Styling by Victoria Gray)
Makes 12 Ingredients 270ml whole milk 14g fast-action dried yeast 620g strong white flour, plus extra for dusting 1 tsp salt 2 tsp mixed spice 1⁄2 tsp cinnamon 80g caster sugar 45g butter 1 egg, beaten Zest of 1 orange 150g mixed sultanas and raisins 40g mixed peel Oil, for the bowl For the topping 2 tbsp plain flour 2 tbsp cold water 2 tbsp maple syrup Method Gently heat the milk until it’s warm to the touch then add the yeast. In a large bowl, mix the strong white flour, salt, mixed spice, cinnamon and caster sugar. Make a well in the middle of the flour mixture. Melt the butter and pour into the well with the milk, yeast and beaten egg. Mix until it forms a rough pastry then transfer to a floured surface and knead until the dough becomes soft and pliable. Add the orange zest, sultanas, raisins and mixed peel then knead for a further 2 minutes. Lightly oil a large bowl and place the dough inside. Cover with a damp tea towel or clingfilm and leave in a warm place to rise for 1-2 hours until it has doubled size. Preheat the oven to 190°C/170°C fan/ gas mark 5 and line a large, flat baking tray with baking paper or a silicone baking sheet. Lightly flour the surface and tip out the dough. Knock the air out of it and divide into 12 equal-sized balls. Place the balls onto the baking tray and flatten a little using the palm of your hand. Cover with a clean tea towel and leave to double in size again. This usually takes about 30 minutes. Meanwhile, add the plain flour to 2 tablespoons of cold water, mix into a smooth paste then spoon the mixture into a piping bag. When the dough has risen, remove the tea towel and pipe a cross of flour paste on top. Bake the hot cross buns for 10-12 minutes until they’ve turned golden brown. 12. Brush with syrup immediately and serve warm with butter. Mini simnel cakes
Simnel cakes have long been associated with Easter and Lent
(Image: Photographs by Winfried Heinz / Styling by Victoria Gray)
Makes 8 Ingredients 180g softened butter, plus extra for greasing 180g soft light brown sugar 3 large eggs, beaten 180g plain flour 1 tsp baking powder Pinch of salt 1 tsp mixed spice 300g mixed raisins 50g glacé cherries, chopped 50g mixed peel Zest of 1 orange Zest of 1 lemon 300g golden marzipan Icing sugar, for dusting 1 tbsp apricot jam 1 egg white 1 small bag of mini eggs Method Preheat the oven to 140°C/120°C fan/gas mark 1 and grease eight loose- bottomed mini sandwich tins. Beat the butter and sugar together until smooth and fluffy. Mix in one egg at a time until smooth and combined. In a separate bowl, sift the flour, baking powder, salt and mixed spice. Fold the flour mixture through the batter and mix well. Add the raisins, cherries, mixed peel and zests then mix until evenly combined. Spoon the mixture into the tins until three quarters full and smooth the tops. Bake for 50 minutes or until the cakes are risen and a toothpick comes out clean. Leave to cool for 5 minutes then remove from the tins and allow to cool on a cooling rack. Knead the marzipan a little until it becomes pliable. Dust a rolling pin and the marzipan with a little icing sugar and roll out to 1⁄2cm thick. Using a biscuit cutter the same size as your mini cakes, cut eight rounds of marzipan. Heat the jam in a pan then brush it on the cakes and stick the marzipan rounds on top. Push your thumb around the edges of the marzipan to make a pattern, brush with egg white and put under a heated grill until lightly browned. Decorate with the mini eggs and serve. READ MORE: Click here for today’s top showbiz news Steph’s Packed Lunch chef Theo dishes up the ultimate grazing boards Boost energy levels and sleep quality with The Imperfect Nutritionist’s dishes Mindful Chef’s super quick recipes you need for spring – gnocchi to rump steak Get exclusive celebrity stories and shoots straight to your inbox with OK!’s daily newsletter Story SavedYou can find this story in My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
