easter baking

Battenberg cake is a true classic for afternoon tea. The Hairy Bikers' recipe makes it foolproof.  

Battenberg cake

175 grams/6 ounces softened butter, plus extra for greasing

golden caster sugar

free-range eggs

flour

vanilla extract

red food colouring paste

apricot jam

500 grams/1lb 2 ounces ready-made marzipan

2–3 tbsp icing sugar, for rolling.

Mary's going to be so proud that you made your own hot cross buns this Easter.  Lucky thing her recipe is completely foolproof.

For this recipe you will need a piping bag fitted witha  fine 3mm nozzle, but if you don't have a nozzle you could use a piping bag and snip the end off. 

Mary Berry's hot cross buns

75 grams/2¾oz caster sugar

tsp mixed spice powder

cinnamon

lemon,

grams/¼oz salt

grams/¼oz fast-action dried yeast

grams/1½oz butter

300 milliliters/10fl oz milk

egg,

sultanas

grams/1¾oz finely chopped mixed candied peel

oil,

75 grams/2¾oz plain flour

golden syrup, for glazing

Making delicious hot cross buns can be a bit of a palava, but it's worth the effort.

Mary Berry's Hot Cross Buns

Gluten-free Creme Egg marble cake recipe - the PERFECT Easter baking project that nobody would know was wheat-free and Coeliac-friendly.

Gluten-free Creme Egg Marble Cake Recipe - Easter baking!

butter, softened

icing sugar

cocoa powder

dark chocolate

tsp milk (optional)

Mini Creme Eggs

caster sugar

gluten-free self-raising flour

gluten-free baking powder

tsp xanthan gum

eggs

tsp vanilla extract

tbsp cocoa powder, (always sifted)

tbsp milk (any milk

Preheat your oven to 160C fan. Line a...

Preheat your oven to 160C fan. Line a 2lb loaf tin with non stick baking paper.

In a large mixing bowl, cream the softened...

In a large mixing bowl, cream the softened butter and caster sugar together until pale, light and fluffy. I use my electric hand mixer.

Add your eggs gradually. Mixing thoroughly in between...

Add your eggs gradually. Mixing thoroughly in between each, also add your vanilla extract.

Fold in your flour, xanthan gum and baking...

Fold in your flour, xanthan gum and baking powder. Make sure everything is thoroughly mixed in.

Split the cake mixture into two separate bowls.

In a small bowl, mix your sieved cocoa...

In a small bowl, mix your sieved cocoa powder and milk (or hot water) together until perfectly smooth (if hot water allow this to cool). If it doesn't become a paste add a little more liquid until it does.

Once cooled add to one of your bowls...

Once cooled add to one of your bowls of cake mix, mix it in thoroughly.

Then, at ranondon, spoon in your cake mixture...

Then, at ranondon, spoon in your cake mixture into the tin. I tend to spoon one chocolate, followed by one vanilla etc this will ensure you get a marbled effect. Continue till the mixture is used up.

I like to then use a skewer to...

I like to then use a skewer to gently swirl my cake mixture a little more before placing in the oven.

Bake in the oven for 55-60 minutes, until...

Bake in the oven for 55-60 minutes, until cooked completely through.

Leave to cool in the tin for a...

Leave to cool in the tin for a while before placing on a cooling rack to completely cool.

Firstly melt your dark chocolate (I do this...

Firstly melt your dark chocolate (I do this is the microwave in 20 seconds bursts), put to one side to cool whilst making the rest of the icing.

Place your butter in a stand mixer (or...

Place your butter in a stand mixer (or electric hand whisk if you don't have a stand mixer), mix on its own on a high speed for about 5 minutes. The butter should change from a more yellow colour to being a lot more pale.

Add your icing sugar gradually to the butter...

Add your icing sugar gradually to the butter and mix for a good 3 minutes till fully mixed.

Sieve in your cocoa powder and then mix...

Sieve in your cocoa powder and then mix again until fully combined.

Add in your cooled melted chocolate and mix...

Add in your cooled melted chocolate and mix until dispersed evenly, the colour is a lovely rich chocolate colour and it's a nice thickness to spread. If it's a little too thick (remember, it needs to be easily spreadable), add a tsp of milk and mix it in.

Spread your icing all over your loaf cake...

Spread your icing all over your loaf cake and then finish off with sliced Creme Eggs.

"Many classic Easter sweets hold a precious spot in my heart, but a favourite is a type of orange-scented, enriched bread called Treccia Dolce (or sweet braid)." - Silvia Colloca

Silvia Colloca's Treccia Dolce (Easter Braid)

bakers flour

soft butter, cubed

castor sugar

dry yeast

milk

1tbs honey

orange

(80 milliliters) of milk

tbs brown sugar

These sweet buns are perfect for Easter and will fill your house with the smell of cinnamon and spice.

Cardamom buns

yeast

(220 grams) caster sugar

(375 milliliters) milk

unsalted butter, chopped

tsp cardamom

bread and pizza flour (strong flour)

Melted honey, to brush

unsalted butter, softened

(125 grams) brown sugar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981850694001&=domain=del

5348771529001-5981850694001

Prove you are a master baker by making traditional hot cross buns from scratch. Packed with fruit and spices, the whole family will love them.

Traditional hot cross buns

(3 1/4 cups) bread

(1 cup) sultanas

tbsp mixed peel

tbsp caster sugar

tsp mixed spice

nutmeg

salt

milliliters (1 cup) warm milk

butter, melted, cooled

egg, lightly whisked

(1/4 cup) plain flour

water

(1/3 cup) caster sugar

milliliters (1/3 cup) cold water

This Anzac-inspired bread will fill your house with the sweet perfume of cinnamon and spice. Macadamias add crunch, while a little orange zest makes it even more irresistible.

Valli Little's twisted Anzac bread

(185 milliliters) milk, warmed

sugar

bread

unsalted butter, melted, cooled

tbs finely grated orange zest

(75 grams) macadamias, toasted, chopped

(20 grams) rolled oats

(90 grams) golden syrup, plus extra to drizzle

Swap cherry for tangy lemon and lime for a zingy spin on this classic almond pie with sponge filling and layer of fruity curd

Citrus & marzipan bakewell tart

pack sweet shortcrust pastry

lemon curd

lemon, juiced

butter

ground almonds

self-raising flour,

almond extract

eggs,

chopped candied peel

lemon, zested

½ orange, zested

block marzipan

Roll out the pastry on a lightly floured surface to line a 12 x 35cm loose-bottomed tart tin. Press any overhanging pastry back over the outside of the tin (you can trim after baking). Prick the base all over with a fork and chill for 30 mins. Heat the oven to 200C/180C fan/gas 6.

Bake the pastry for 15 mins until just cooked but not coloured. Lower the heat to 180C/160C fan/gas 4. Make the sponge mixture by beating the butter, sugar, ground almonds, flour, almond extract and eggs together with an electric whisk until well mixed. Tip in the candied peel and zests, then coarsely grate in the marzipan – the best way to do this is to keep dipping the end of the block in flour to stop it getting sticky, and stir into the mix every now and then to stop it all clumping back together. Give everything a good stir.

Spoon 3 tbsp of the lemon curd into a disposable piping bag or a small food bag. Spread the rest of the lemon curd over the base of the tart, then spoon over the sponge mixture and spread evenly. Bake for 35-40 mins until golden and firm. Cool completely in the tin.

Sift the icing sugar into a bowl and stir in enough of the lemon juice to get a smooth, thick but still runny icing. Spread all over the top of the tart and wiggle the tin to help it smooth. Snip off the tip of the bag of reserved lemon curd. Pipe lines horizontally across the length of the tin, then use the end of a cocktail stick or skewer to drag lines down the length of the tin to ‘feather’ the lemon curd into the icing. Will keep well for up to five days covered in the tin, or sliced in an airtight container.

Mary Berry's lemon drizzle traybake cake has been a hit since the 1960s, and this is the recipe she is most asked for when stopped in the street.

Equipment and preparation: for this recipe you will need a 30x23cm/12x9in tray bake tin.

Each serving provides 290 kcal, 4g protein, 38.5g carbohydrates (of which 25g sugars), 13.5g fat (of which 8g saturates), 0.7g fibre and 0.6g salt.

Lemon drizzle traybake cake

level tsp baking powder

tbsp milk

lemons,

lemon verbena (optional)

lemons, juice only

Mary Berry makes her lemon verbena drizzle cake.

Lemon Verbena Drizzle Cake

The white chocolate is only a delicate presence here and, moreover, it helps the cheesecake set in the fridge overnight to a perfect, tenderly firm consistency.  While I love this pale, plain and unadorned, it can be beautifully partyfied by a sprinkling of chopped pistachios and a jewel-bright scattering of pomegranate seeds. 

White chocolate cheesecake

200 grams/7 ounces cooking white chocolate, roughly chopped

300 grams/10½oz full-fat cream cheese,

300 milliliters/10fl oz double cream

lemon juice

gingernut biscuits

grams/1¾oz unsalted butter, softened

The only thing that could possibly make hot cross buns better is this cinnamon butter.

Fig and walnut hot cross buns with cinnamon butter recipe

milk,

(350 grams) plain flour, sifted,

(100 grams) rapadura sugar

dried figs, cut into 1cm pieces

(50 grams) walnuts, toasted, roughly chopped

x 7 grams sachets dried yeast

(90 grams) runny honey, warmed

salted butter,

pure icing sugar

What's better than a chocolate cheesecake? A double chocolate Easter egg cheesecake with a crunchy bourbon biscuit base and topped with creme eggs

Double chocolate Easter egg cheesecake

chocolate bourbon biscuits

packs full-fat cream cheese

vanilla pod

tbsp strong black coffee

sour cream

milk chocolate

double cream

passion fruit curd

creme eggs (4 halved, 4 left whole)

Heat oven to 180C/160C fan/gas 4. Line the base of a 23cm springform tin with baking parchment. Place the bourbon biscuits in a food processor and blitz until reduced to fine crumbs. Mix the melted butter and biscuit crumbs together, then press firmly onto the base of the tin with the back of a spoon. Bake in the oven for 10 mins then leave to cool while you make the filling.

Turn oven temperature up to 240C/220C fan/gas 9. In a large bowl beat the cream cheese and sugar with an electric whisk until creamy, then add in the cocoa, vanilla, coffee, eggs, soured cream and the melted chocolate and whisk again until smooth.

Brush the sides of a cake tin with a little more melted butter then pour in the cheesecake mixture and smooth the top with a spatula. Bake for 10 mins, then turn the heat down to 110C/90C fan/gas 1/4 for 25-30 mins. When ready the filling should be set, but with a little wobble in the middle. Turn off the oven, but leave the oven door open and allow it to cool in there for 2 hrs. Chill until ready to serve.

To decorate the cheesecake, carefully remove it from the tin and removed the lining paper from the base. Lightly whip the double cream and place or pipe 4 large dollops of it on top of the cheesecake in a ring with 4 smaller dollops in between. Top each mound of cream with a smaller splodge of passion fruit curd and then top with the cream egg halves then place the whole ones in between. Serve immediately.

Make the most of the long Easter weekend and fill the house with the smell of spiced buns baking

Spiced hot cross buns

strong white flour

sachets easy-blend yeast

unsalted butter

½ tsp mixed spice

currant

tbsp plain flour

Put the flour, yeast, caster sugar and 1 tsp salt into a large mixing bowl with the spices and dried fruit and mix well. Make a well in the centre and pour in the warm milk, 50ml warm water, the beaten egg and the melted butter. Mix everything together to form a dough – start with a wooden spoon and finish with your hands. If the dough is too dry, add a little more warm water; if it’s too wet, add more flour.

Knead in the bowl or on a floured surface until the dough becomes smooth and springy. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. Leave in a warm place to rise until roughly doubled in size – this will take about 1 hr depending on how warm the room is.

Tip the risen dough onto a lightly floured surface. Knead for a few secs, then divide into 12 even portions – I roll my dough into a long sausage shape, then quarter and divide each quarter into 3 pieces. Shape each portion into a smooth round and place on a baking sheet greased with butter, leaving some room between each bun for it to rise.

Top 21 easter baking recipes from across the web

The most viewed easter baking recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Battenberg cake

Mary Berry's hot cross buns

Gluten-free Creme Egg Marble Cake R...

Silvia Colloca's Treccia Dolce (Eas...

Cardamom buns

Traditional hot cross buns

Valli Little's twisted Anzac bread

Citrus & marzipan bakewell tart

Lemon drizzle traybake cake

White chocolate cheesecake

Fig and walnut hot cross buns with ...

Double chocolate Easter egg cheesec...

Spiced hot cross buns

Mini egg cheesecake

Lemon posset tart with raspberries

Easy carrot cake

Salted caramel brownies

Triple decker mini egg rocky road r...

White chocolate & raspberry cake

Mary's easy chocolate cake

Lemon and elderflower drizzle puddi...

Top 21 easter baking recipes from across the web

The most viewed easter baking recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Battenberg cake

Mary Berry's hot cross buns

Gluten-free Creme Egg Marble Cake R...

Silvia Colloca's Treccia Dolce (Eas...

Cardamom buns

Traditional hot cross buns

Valli Little's twisted Anzac bread

Citrus & marzipan bakewell tart

Lemon drizzle traybake cake

White chocolate cheesecake

Fig and walnut hot cross buns with ...

Double chocolate Easter egg cheesec...

Spiced hot cross buns

Mini egg cheesecake

Lemon posset tart with raspberries

Easy carrot cake

Salted caramel brownies

Triple decker mini egg rocky road r...

White chocolate & raspberry cake

Mary's easy chocolate cake

Lemon and elderflower drizzle puddi...

The most viewed easter baking recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine