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Easter teatime recipes and DIY Easter basket
by Annie Reid
You’ve
probably stuffed your face with Easter eggs all day, so why not go the
whole hog and pig out at tea too! As you may know Simnel cakes were originally
made for Mothering Sunday but for a long time have been acceptable fodder
for Easter. The eleven marzipan balls on top of the cake represent the
apostles once Judas has turned traitor. But you can shape them to look
more like eggs, signalling re-birth and the beginning of spring. Do note
that marzipan is made from almonds so not suitable for anyone with a nut
allergy. These chocolate nests are surprisingly light because of the addition
of golden syrup. You must allow at least half an hour to put them in the
fridge to set. They will be devoured by children and adults alike.
Simnel cake
I have listed a variable weight of marzipan in the ingredients. I think
the more the better as it also helps to keep the cake moist.
Ingredients for 1.5kg uncooked marzipan
- 170g caster sugar
- 170g icing sugar
- 350g ground almonds
- 1 large egg yolk
- 1 large egg
- lemon juice (optional)
Sift the sugars together and mix with the almonds. Whisk the egg mixtures
and stir into the sugar. Knead gently to combine all the ingredients.
If too dry, add a little lemon juice.
Wrap in clingfilm and store in fridge.
Ingredients
for the cake
- 180g caster sugar
- 250g plain flour
- 50g ground almonds
- zest of 1 lemon
- zest of 1 orange
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 100g glacé cherries
- 300g sultanas
- 150g currants
- 30g mixed peel
- 200g butter
- 4 eggs, separated
- 1kg/1.5kg marzipan (see above)
- 1 egg white
- spoonful of apricot jam
Preheat oven to 170°C (160°C for fan assisted ovens). Grease a
20cm cake tin with butter and line with double thickness greaseproof paper.
Sift the flour, baking powder and salt into a large bowl.
Pulse the butter in a mixer until soft. Add the sugar, zests and then egg yolks and pulse. In a separate bowl, whisk the egg whites until they are stiff.
Then, with a metal spoon, fold the butter and sugar mix into the bowl containing the flour. Fold in the dried fruit and cherries and, finally, the egg white.
Pour half the mixture into the prepared tin. Then take 3/4 of the marzipan.
Sprinkle some icing sugar onto a clean surface and roll out into a circle
(don’t worry if it breaks up a bit) to cover the cake mixture. Then
put the remaining mixture on top of the marzipan.
Bake in the oven for 11/2 hours. Then lower the temperature to 150°C
and cook for a further 20 minutes.
Take out of the tin and remove paper as soon as you can and cool on
a wire rack.
When cool place another circle of rolled-out marzipan on top. Then make
eleven balls of marzipan, securing them in place with a brush of apricot
jam.
Finally, glaze the top with egg white and scorch the top with a blowtorch for a golden finish.
Chocolate and golden syrup nests
(makes 20)
Ingredients
- 300g milk chocolate
- 90g butter, unsalted
- 3 tablespoons golden syrup
- 200g rice krispies
- one packet Cadbury’s Mini Eggs
Melt the chocolate and butter in a pirex bowl over a saucepan of simmering water.
Add the golden syrup and fold the krispies into the mixture.
Spoon into muffin cases, leaving a slight dip in the middle to place 2/3 Mini Eggs. Allow to set in the fridge.
Easter Basket - DECOUPAGE KIT
We have teamed up with Petit Artisan to offer angels & urchins’
readers the chance to win a wonderfully original Easter basket decoupage
kit (suitable for children 6+). Petit Artisan 
offers
an innovative range of creative craft activities to entertain children
at home, based on safe and natural materials.
Kits include materials for painting papier maché farm animals,
some lovely sewing kits,
including felt bags, and amazing mechanical toys, including a welsh dragon!
The first four callers will receive an Easter basket decoupage kit worth
£9.20.
Call 020 7603 1366 and leave your name, telephone number and address. To order a kit, call Petit Artisan on 0118 956 9183 or visit www.petitartisan.com
First published in angels
& urchins, Spring 2005