EASTER TIME
Angela Casley whips up some mouthwatering Easter delights
Angela Casley’s baking recipes are perfect for the long weekend
HOT CROSS BUN LOAF
Serves 8
I love the idea of making this in a loaf tin. It keeps well for a couple of days. A good spread of butter is the finishing touch, added to a piece torn from the loaf while it is warm. Soak the fruit in some brandy for a bit of extra punch.
Dough
1 cup tepid water
2 tsp caster sugar
2 tsp dried yeast
¼ cup flavourless oil
3 cups plain flour
¼ cup caster sugar
½ tsp baking soda
½ tsp baking powder
Filling
1 cup brown sugar
1 tsp cinnamon
1 tsp each ginger and mixed spice
¼ tsp nutmeg
Zest of 1 orange
Zest of ½ lemon
½ cup each sultanas and currants 2 Tbsp melted butter
1. Into a small bowl place the tepid water. Sprinkle over the caster sugar and yeast, letting the mixture sit in a warm place for 15 minutes until frothy. Add the oil.
2. In a large bowl place the flour, ¼ cup caster sugar, baking soda and baking powder. Make a hole in the middle and pour in the yeast mixture. Stir with a wooden spoon to combine well, then tip onto a lightly floured bench, kneading to bring together until smooth. Place into a clean, lightly oiled bowl. Put in a warm spot for 1 hour or until doubled in size.
3. For the filling, in a bowl combine the sugar, cinnamon, spices, orange, lemon and fruit mixing well.
4. Line a loaf tin with baking paper.
5. Remove the dough and roll out to a 20 x 30cm rectangle. Brush with melted butter, place the fruit mix on the dough then roll from the long side into a pinwheel shape. Slice into 10 pieces. Place the slices into the tin. Cover and place into a warm spot to rise for an hour or until well risen.
6. Preheat an oven to 180C. Brush with a
little more butter and bake for 35 minutes or until puffed and golden. Leave to sit in the tin for 20 minutes.
HAZELNUT AND RICOTTA TART
Serve 6-8
Creamy caramel eggs add gooey goodness to this tart. The filling doesn’t need much sugar, as the Easter eggs do the talking. Hazelnuts in the pastry make for a little extra crunch and flavour. There’s no need to remove the skins from the nuts.
Pastry
1 cup plain flour
½ cup toasted hazelnuts
100g butter
1 egg yolk
Filling
250g ricotta
1 egg
2 Tbsp brown sugar
100g chocolate, melted and cooled slightly
6 x mini caramel eggs Fruit, to decorate
1. Preheat an oven to 180C. Grease the base of a 20cm tin.
2. For the pastry: into a food processor place the flour, hazelnuts, butter and egg yolk, blitzing until the dough forms. Place onto a lightly floured bench and roll to fit your tin with a little overhang. Trim the edges. Bake blind lined with paper and rice for 15 minutes, then remove the paper and cook for a further 5 minutes to dry the base. Remove from the oven.
3. For the filling: into a bowl place the ricotta, egg, sugar and chocolate, stirring well to combine. Pour into the tart shell and dot the Easter eggs into the mixture. Bake for 35 minutes or until just set. Remove and cool completely.
4. To serve, decorate with your favourite fruit.
CHOCOLATE WHISKEY MUD CAKES Makes 6
If you make these delightful little cakes ahead of time, place them back in the oven to warm through for 5 minutes before serving with the sauce and a scoop of icecream.
200g caster sugar
150ml milk
150g butter
150g dark chocolate
2 Tbsp whiskey
200g plain flour
2 Tbsp cocoa
½ tsp baking powder
1 egg
Chocolate whiskey sauce
100g chocolate, chopped 100ml cream
Whiskey to taste (1-2 Tbsp)
To serve
Icecream and passionfruit pulp
1. Preheat an oven to 160C. Grease and line the base of 5 x 200ml cups or molds.
2. Into a bowl over simmering water place the sugar, milk, butter, chocolate and whiskey, stirring occasionally until smooth. Remove and cool to room temperature.
3. Sift into the chocolate mixture the flour and cocoa, then stir through the egg until smooth. Pour into your molds and bake for 25 minutes. It's good if they're a little gooey in the middle.
4. For the chocolate sauce, bring the cream to the boil, then remove from the heat. Add the chocolate, stirring until smooth. Then stir through whiskey to taste.
5. Serve with a scoop of icecream and top with passionfruit pulp.
FOR MORE IDEAS,
SEE VIVA.CO. NZ/ RECIPES