Easter is a time for celebration, indulgence and - fingers crossed - a gloriously sunny 4 day weekend. If you've got a party to go to or plan on entertaining yourself, we've got a list of Easter Bakes from our favourite mags. We've even got some spectacular suggestions for free-from friends and family, too!
Olive magazine's Fluffy Coconut and Lime Cake
Perfect if you need something sharp and refreshing to cut through all the rich chocolatey treats this weekend, Olive magazine's fluffy coconut and lime cake is just what you need to welcome a taste of Summer into Spring. Covered with creamy, crunchy coconut flakes, topped with delicious meringue-style frosting and with a kick of zesty lime, this bountiful bake is a memorable (and totally moreish) showstopper. Whip it up in a hour for a last minute bake your guests won't be able to resist - our top tip is to make the sponge halves ahead of time (the day before, if stored in an airtight container, will be fine) so you have more time to decorate. Find this fabulous Fluffy Coconut and Lime Cake recipe here (and Olive magazine here).
Vegan Food & Living's: Double Chocolate Vegan Easter Tarts
Suitable for: Vegans, DF, GF
Maintaining a free-from or vegan diet doesn't mean missing out on Easter! These delicious double chocolate tarts from Vegan Food & Living magazine are just the treat for any guests who want to enjoy the season without wheat, dairy or animal products. Made with coconut flour, ground almonds, coconut milk, dark chocolate plus super healthy sugar and flavour alternatives agave syrup, raw cacao and medjool dates for a toffee-esque flavour, they won't be able to resist these indulgent tarts! The team at Vegan Food & Living decorated these sumptuous chocolate delicacies with edible flowers and fresh blueberries, but you could easily add your own twist to decorate. Why not try a sprinkling of chili flakes to give them an extra bite, a few desiccated coconut flakes for crunch or garnish with a twist of orange peel? Find the Double Chocolate Tart recipe here.
delicious. magazine's Mini Egg Ice Cream Chocolate Layer Cake
The pièce de résistance! It's best to make ahead (great news if you're expecting a crowd). Bake the sponge cakes 48 hours before serving and keep wrapped in clingfilm in a sealed container before assembling. Assemble the cake up to 8 hours in advance, adding the cream topping just before serving. Take the cake out of the freezer 5-10 minutes before cutting.
Hands on time: 1 hour
Oven time: 20-25 minutes
Freezing time: At least 1 and 1/2 hours
FOR THE CAKE:
• 100ml whole milk
• 100g milk chocolate, broken into pieces
• 120g ground almonds
• 120g self-raising flour
• 1/4 tsp baking powder
• 50g cocoa powder
• 200g unsalted butter, softened
• 200g light muscovado sugar
• 3 medium free-range eggs, beaten
FOR THE ICE CREAM
• 1 litre vanilla ice cream
• 250g chocolate mini eggs, roughly chopped (see tips)
FOR THE ICING
• 300ml double cream
• 2 tbsp icing sugar
• Chocolate mini eggs to decorate
YOU’LL ALSO NEED…
• 3 x 20cm round loose-bottomed cake tins, bases lined with non-stick baking paper
- Take the vanilla ice cream out of the freezer to soften. When it’s soft enough to scoop, spoon it into a medium mixing bowl (one that will fit in your freezer). Stir in the chopped mini eggs, then return to the freezer.
- Heat the oven to 180°C/160°C fan/ gas 4. Put the milk and chocolate pieces into a heatproof bowl set over a pan of barely simmering water and leave to melt, making sure the water doesn’t touch the bowl. Once melted, stir briefly.
- In a bowl, mix the ground almonds, flour, baking powder and cocoa together. In another large bowl, beat the butter and sugar with an electric mixer until pale and creamy. Slowly beat the eggs into the butter/sugar mixture, a little at a time, adding a spoonful of the flour mix if the cake batter starts to curdle. Beat in the melted chocolate at a low speed, then beat in the flour mixture until just combined.
- Divide the cake batter evenly among the prepared cake tins. Level the top with a spatula, then bake for 20-25 minutes until risen and a skewer pushed into the middle of each cake comes out clean.
- Leave the cakes to cool for 10 minutes in the tins, then turn out onto a wire rack to cool completely.
- Remove the ice cream from the freezer and allow to soften just enough to scoop. Put one cake back into a cleaned cake tin. Scoop half of the ice cream on top of the cake in the tin and spread evenly. Top with another layer of cake, then spread the remaining ice cream over the top. Put the final cake sponge on top. Cover completely with cling film, then return to the freezer for 11/2 hours or until ready to serve.
- Just before serving, put the cream and icing sugar into a medium mixing bowl and whisk with an electric mixer until it forms soft peaks. Remove the frozen layered cake from the tin and transfer to a flat serving plate or stand. Dollop the whipped cream on top and scatter over the mini eggs. Serve immediately.
This incredible Mini Egg ice cream chocolate cake is the ultimate Easter dessert to wow the crowd - you'll find more fabulous recipes like this in delicious. magazine every month!
Feeling inspired to get baking this month (or fancy learning a few new puddings for Summer)? Check out our fantastic selection of Food & Drink magazine subscriptions to whet your appetite!