Any other year, Easter Sunday would mean family get-togethers, egg hunts, and scrumptious Easter meals. This year, it is different. Coronavirus pandemic along with quarantine and social distancing will change the way we celebrate festivals, including Easter and Ramadan. One thing that can remain the same, are food recipes.
Good food is good life, ask anyone and they will have a dish they salivate over, a recipe engraved in their mind and a taste remembered by the palate. An Easter Cake recipe is one of those that’s been praiseworthy throughout the years. That’s why, staying-in and cooking shouldn’t be a bother, especially during festivities.
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Here are the top picks of the delicious goodness of the baking world for a quarantine Easter.
Easter Chocolate Fudge Cake
Fudge cakes are basically chocolate cakes with fudge, enough to tingle your sweet tooth. Bake this delicious mouthwatering fudge cake and top it with chocolate Easter eggs to make it your own Easter Cake delicacy.
This Recipe is measured for 8 serves.
For the cake:
175g self-raising flour, 2 tbsp cocoa powder, 1 tsp soda bicarbonate, 150g caster sugar, 2 tbsp golden syrup, 2 large lightly beaten eggs, 150ml sunflower oil, 150ml semi-skimmed milk.
100g unsalted butter, 250g icing sugar, 40g cocoa powder, milk
Easter Simnel Cake
Simnel cake has become the traditional Easter Cake in many countries. A light fruitcake with two layers separated by almond paste or marzipan. It is decorated by marzipan balls on top. The 11 “eggs” on top signifies the disciples of Jesus except for Judas.
The following recipe is measured for 12 serves.
250g mixed dried fruit, one orange (zested and juiced), 500g pack of marzipan, 250g pack of soft butter, 200g light brown soft sugar, 4 eggs, 175g plain flour, 100g ground almonds, 1 teaspoon of baking powder, 1 lemon (zested), 2 teaspoons mixed spice, 1 teaspoon vanilla extract, 100g glacé cherries, 3 tablespoons of apricot jam.
Put the mixed dried fruit with the orange juice, orange zest and two tablespoons of water in a pan and gently heat it, stirring it often. Till the water is absorbed and leave it to cool. Heat oven to 150°C. Roll out a third of the marzipan. Use any of your tin templates to cut out a circle of the same size of your cake. Line the cake line with double parch after buttering it.
Beat the butter and sugar together till the mixture becomes creamy. Add the eggs, flour, almonds, baking powder, lemon zest, mixed spice and vanilla to the above mixture and mix it well. Fold in the cherries and the cooled dried fruits.
Put half of the cake mixture into the tin. Layer with the disc of marzipan, then add the remaining cake mixture, and level the top.
Bake for 2 hours. Leave it to cool completely. Brush the top of the cake with an apricot jam.
Roll out half of the remaining marzipan and cut out another disc. Place it on top of the cake. Roll the remaining marzipan into 11 equal-sized balls. Brush the marzipan with beaten egg and arrange the balls in a circle on top of the cake.
Torch up until just starting to caramelize. Leave to cool. The shelf life is up to a week in a sealed tin.
Easter Chocolate Truffle Cake
A dense, moist chocolate cake with chocolate truffle frosting is the child-friendly alternative to the Simnel cake. This Easter cake is made with chocolate, chocolate and more chocolate for your kids!
This recipe serves 10-12 people.
For the cake
150ml sunflower oil, 175g self-raising flour, 4 tablespoon cocoa powder, 1 teaspoon baking powder, 1 teaspoon soda bicarbonate, 140g golden caster sugar, 2 tbsp golden syrup, 2 eggs,150ml milk,
For the icing and filling
125ml double cream, 1 tablespoon soft butter, 140g dark chocolate, 4 tablespoom raspberry apricot jam
For the truffles
100g milk chocolate (broken in chunks), 1 teaspoon soft butter, 50g digestive biscuits, 2-3 tbsp colored or chocolate sprinkles
Put the mixture evenly between the two tins and bake in the oven for 30-40 mins. Leave to cool in the tins for about 10 mins, then turn out onto a wire rack.
For the truffles, melt the milk chocolate in a bowl over a pan of simmering water. Stir in the butter.
Crush the biscuits in a sandwich bag with the help of a rolling pin. Mix the chocolate into it and chill in the fridge for about 20 mins. After that roll it into 11 even-sized balls with your hands, (remember not to lick the chocolate off your fingers). Coat the chocolate balls in sprinkles and set them aside.
Fort icing, pour the cream into a saucepan and place over a medium heat. Stir in the butter until melted. Break the chocolate into small pieces, in a medium bowl and pour over the hot cream mixture. Stir well until the chocolate melts into the cream. Keep it aside to cool for about 30 mins.
Sandwich the two sponges together with your choice of the jam (apricot or raspberry) in the middle. Spread the icing over the top and sides. Place the truffles on top of the cake!
Here you have your own Easter cake twist with truffle!
For more recipes to soothe your palate, check out cookbooks, from Amazon! Our pick for baking enthusiastic is “The Baking Bible” by Rose Levy Beranbaum.
Buy it here.
We wish you and you family a very joyful and Happy Easter. Don’t forget to get your daily doses of exercises after the hearty meal of your Easter Cakes!