Easter Sunday falls on April 21 this year. Start celebrating and enjoy these treats all month.
Easter is just around the corner. But the thrill of the day is not just chocolate eggs – it’s toasted hot cross buns thickly spread with salted butter, marzipan-filled Simnel cake and pretty iced biscuits. Carrot cake feels right this time of year, too. Of course, I couldn’t leave out the chocolate entirely. I’ve come up with a chocoholic’s dream cake this year, topped with a giant chocolate pretzel nest filled with chocolate eggs. Just don’t forget to save some space for the lamb. Happy baking! Cassie Best, Senior food editor
Easter nest cake
This showstopper is surprisingly easy to make, so you can let the kids take charge. The chocolate sponges are made with oil, so there’s no creaming butter to worry about – just mix wet and dry ingredients together and bake. The crowning glory, a giant chocolate pretzel nest, is held together with melted marshmallows, which means it’s easy to divide into portions. Fill the nest until ready to burst with your favourite chocolate eggs, then dive in!
SERVES 12-15
PREP 45 mins plus a few hrs cooling
COOK 30 mins
EASY V sponges only
For the chocolate sponges
200ml vegetable oil, plus extra for the tin
250g plain flour
6 tbsp cocoa powder
2 tsp baking powder
1 tsp bicarbonate of soda
250ml buttermilk
2 tsp vanilla extract
3 large eggs
For the nest
200g marshmallows
100g butter, chopped into chunks
2 tbsp cocoa powder
75g salted pretzels, crushed
4 shredded wheat biscuits, crushed chocolate eggs, to decorate
For the icing
150g slightly salted butter, softened
2 tbsp cocoa powder
300g icing sugar
4 tbsp milk
Diese Geschichte stammt aus der April 2019-Ausgabe von BBC Good Food ME.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent ? Anmelden
Diese Geschichte stammt aus der April 2019-Ausgabe von BBC Good Food ME.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
Kung Pao & Beyond by Susan Jung
Editor Keith Kendrick indulges his love of fried chicken with this celebration of the whole bird
Tried & tasted
Our top dining experiences this month
Make the most of your gadgets
Embrace energy-efficient cooking with these money-saving
CHOCOLATE PIZZA
Make this a fun baking project with the kids
5 healthy ideas yogurt
Boost your gut health with our simple snacks, breakfasts and lunches
a touch of spice
Make a change from rice with quick-cooking bulgur wheat and chickpeas – the result is a gently spiced vegetarian supper, full of flavour and textures
THE SUITE LIFE
Pack your bags and head to Qatar for a luxurious weekend escapade at Waldorf Astoria Lusail Doha
MELISSA THOMPSON'S FIRE FEAST
Welcome warmer days with this fresh menu for the barbecue
PULLED BEEF
Tom's one-pan beef recipe is a simple way to master slow-cooking meat
free-from & fabulous
Quick, everyday recipes that omit dairy, eggs and nuts