Easter Eggstravganza by Siúcra x Catherine Fulvio

Here you can find both satisfying and sweet treats for a very happy Easter weekend. Siúcra and Catherine Fulvio have created the perfect recipes for you.

Below you will find recipes for Mini Carrot Cakes, Orange Chocolate Hot Cross Buns, Coconut Chocolate Easter Bundt Cake, Pancetta Chive Cream Cheese Stuffed French Toast and Mini Breakfast Blinis with Smoked Salmon, seasonal baby leaves, crème fraiche with horseradish & dill with red onion pickle.

Mini Carrot Cakes

Mini Carrot Cakes

Makes 6 mini cakes

320g plain flour
1½ tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground cinnamon
¾ tsp ground ginger
½ tsp nutmeg

200ml light olive oil
220g Siúcra Light Golden Brown Sugar
4 eggs
1 tsp vanilla extract

250g grated carrots
60g chopped walnuts
70g white chocolate drops

For the frosted pistachios
70g Siúcra Caster Sugar
60g shelled pistachios

For the frosting
100g cream cheese
100g butter, softened
350g Siúcra Icing Sugar
1 lemon, zest only
1 tsp vanilla bean paste

To decorate
100g Siúcra Ready Roll Out Fondant
Orange fool colouring paste
6 small sprigs of rosemary 

To prepare the cake
1.    Preheat the oven to 180°C/fan 160°C/gas 4.
2.    Line a 32cm x 23cm rectangle baking tray with baking parchment.  
3.    Sift the flour, baking powder, bread soda, cinnamon, ginger and nutmeg into a large bowl and set aside.
4.    Whisk the oil, Siúcra Brown Sugar, eggs and vanilla extract together in the bowl. 
5.    Pour the oil sugar mixture into the flour and the spices and fold to combine.
6.    Fold in the grated carrots, walnuts and white chocolate in the mix.
7.    Spread the batter evenly into the prepared baking tray and bake in the preheated oven for about 35 to 35 minutes until the cake is cooked (test with a skewer – when inserted, it should out clean).
8.    The cake must be completely cold before decorating.

To prepare the pistachios
1.    Line a tray with baking parchment.
2.    Heat the Siúcra Caster Sugar in a non-stick saucepan over a medium heat until liquid but not amber, remove from the heat and add the pistachios and fold gently.
3.    Spread out evenly on baking parchment and leave to set and then chop them fairly finely.

To make the frosting
1.    Add the cream cheese and butter into a mixer and whisk while adding Siúcra Icing Sugar, lemon zest and vanilla bean paste. 
2.    Whisk well until smooth. Spoon into a piping bag, ready to use.

To make the carrots
1.    Colour a piece of Siúcra Ready Roll Fondant with orange food paste and shape into 6 little carrots.

To assemble
1.    Using a round scone cutter, ensure that you will get 12 circles out of the cake before you cut the shapes.
2.    Trim to level and lay 6 circles of cake out, snip the piping bag and pipe on each, place the next layer on top.
3.    Spoon some chopped pistachios over the top and place a carrot on top of each cake, add a rosemary sprig for the leaves. 
4.    Transfer to your cake stand or platter.

Recipe supplied by Catherine Fulvio

Orange Chocolate Hot Cross Buns

Orange Chocolate Hot Cross Buns

Makes 12

For the buns
220ml milk
60g butter

400g strong flour
½ tsp salt
60g Siúcra Light Golden Caster Sugar
1 tbsp light olive oil
10g fast action yeast

1 egg, beaten

2 medium oranges, zest only
¾ tsp ground cinnamon
½ tsp ground nutmeg
80g raisins, pre-soaked in 50ml orange juice, drained
100g dark chocolate drops

For the cross
80g plain flour
2 tsp Siúcra Caster Sugar
Water, to combine

3 tbsp smooth apricot jam, warmed, for the glaze

To prepare the buns
1.    Bring the milk almost to the boil and add the butter, leave to cool until luke warm.
2.    Sift the strong flour into a mixing bowl, add salt, Siúcra sugar, oil and yeast.  Attach the dough hook to the mixer and give the ingredients a mix.
3.    Add the beaten egg to the milk and butter and mix well.
4.    Reduce the speed of the machine to slow, pour in enough of the milk butter egg mix to form a soft dough. You may not use all the milk. The dough should come off the sides of the bowl.
5.    Increase the speed and “knead” for about 5 minutes until the dough is smooth.
6.    Remove the dough hook, take the dough out of the bowl and oil the bowl, return the dough again.
7.    Cover with an oiled plastic wrap and leave in a warm place for about 1½ to 2 hours or until it doubles in size.
8.    Once the dough has risen and while the dough is still in the bowl, knead for about 2 minutes by hand.
9.    Preheat the oven to 200°C/fan 180°C/gas 6. Line a large baking tray with parchment.
10.    Place the dough on a lightly floured surface.
11.    Drain the raisins, pat dry and add to the dough, along with the orange zest, spices and chocolate.  Knead lightly to mix.
12.    Divide into 12 equal portions (you may want to weigh them to ensure they are of equal size) and roll into balls.
13.    Place the buns 3 across and 4 down, cover lightly with an oiled plastic wrap and leave for about 30 minutes in a warm place to rise.

When ready to bake
1.    Combine the Siúcra sugar and plain flour together with enough water to form a thick paste. Spoon into a piping bag and snip the end.  This “nozzle” must be fairly small.
2.    Pipe a line along each row of the buns and repeat on the other direction to form crosses.
3.    Bake for about 20 to 25 minutes.
4.    Remove to a cool rack and while the buns are still hot, brush them generously with smooth apricot jam and leave to cool.

Recipe supplied by Catherine Fulvio

Coconut Chocolate Easter Bundt Cake

Coconut Chocolate Easter Bundt Cake

Serves 10 to 12

3 tbsp melted butter, for brushing the tin
2 tbsp cocoa powder, for the tin

300g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
60g cocoa powder

160g dark chocolate, chopped
1tsp vanilla extract
120ml warm milk

180g butter, softened
150g Siúcra Rich Brown Sugar
4 eggs

80g desiccated coconut

For the ganache
180ml cream
180g dark chocolate

3 tbsp toasted coconut flakes
Pink and blue mini Easter eggs

To make the Bundt cake
1.    Prepare a 1.5 litre Bundt tin, brush the tin generously with melted butter and dust cocoa powder into the tin, tapping out the excess powder.
2.    Preheat the oven to 180°C/fan 160°C/gas 4.
3.    Sift the flour, baking powder, bicarbonate of soda and cocoa powder into a bowl.
4.    Melt the chocolate over a Bain Marie (bowl over a saucepan of simmering water).
5.    Remove the bowl from the pan, stir in the vanilla extract and warm milk.
6.    Whisk the butter and dark brown caster sugar together until light and fluffy.
7.    Add the eggs, one at a time.
8.    Fold in the chocolate milk mixture along with the desiccated coconut.
9.    Finally, lightly fold in the flour, baking powder and bicarbonate of soda.
10.    At this stage, if the cake batter is too stiff add a few tablespoons of milk.
11.    Pour into the prepared Bundt tin and bake for about 40 to 45 minutes until cooked or when a skewer is inserted it will come out clean. Remove from the oven and place on a cooling rack. Leave for about 20 minutes before turning over to turn out. Carefully loosen the centre by lightly edging a knife between the cake and the tin.

To make the ganache
1.    Place the cream and dark chocolate into a saucepan over a low heat and melt until a thick ganache sauce forms. Remove from the heat and leave to cool slightly.

To decorate
1.    Place on the cake stand, pour the ganache over the cake.
2.    Sprinkle over the coconut flakes and arrange the mini Easter eggs on top.

Recipe supplied by Catherine Fulvio

Pancetta Chive Cream Cheese Stuffed French Toast

Pancetta Chive Cream Cheese Stuffed French Toast

Serves 4

8 slices of white pan style bread
6 tbsp cream cheese
6 slices of crispy cooked pancetta, chopped
1 orange, zest only
½ tsp cinnamon
1 tbsp chopped chives

For the batter
3 eggs, beaten
200ml cream
50ml milk 
3 tsp Siúcra caster sugar
½ tsp ground cinnamon
Salt and freshly ground black pepper

8 slices of pancetta, dusted with Siúcra icing sugar before grilling
Siúcra Icing Sugar, for dusting
Lengths of chives, to garnish

To prepare the French toast
1.    Spread 4 slices of bread with cream cheese, add the chopped pancetta, orange, cinnamon and chopped chives.
2.    Season with a little salt and freshly ground black pepper and “sandwich” the bread together.

To make the batter
1.    Whisk together the eggs, cream, milk, sugar, cinnamon, salt and freshly ground black pepper and stir well.
2.    Heat a large non-stick frying pan with little oil and butter.
3.    Slice the “sandwiches” into 2 triangles and dip each into the egg batter. 
4.    Place into the heated pan and cook on each side until golden.
5.    Continue until all the “sandwiches” are cooked.

To serve
1.    Place 2 pieces onto each plate, dust with icing sugar.
2.    Garnish each with 2 slices of grilled pancetta and lengths of chives.
3.    Serve immediately.

Recipe supplied by Catherine Fulvio

Mini Breakfast Blinis with Smoked Salmon, seasonal baby leaves, crème fraiche with horseradish & dill with red onion pickle

Mini Breakfast Blinis with Smoked Salmon, seasonal baby leaves, crème fraiche with horseradish & dill with red onion pickle

Makes 20 depending on the size

For the onion pickle
2 medium red onions, thinly sliced
1 tsp pink peppercorns
2 tbsp Siúcra caster sugar
1½ tsp salt
120ml apple cider vinegar

For the blinis
160g self-raising flour
4 tbsp buckwheat flour
1 tbsp Siúcra icing sugar
½ tsp salt
1 egg
1 tbsp olive oil
200ml milk

For the topping
100g crème fraiche
2 tsp horseradish sauce
1 tbsp chopped dill

200g smoked salmon, sliced into strips
100g seasonal baby lettuce leaves

Limes slices and dill sprigs, to garnish

To prepare the red onion pickle
1.    Place the sliced onions in to about 250ml boiling water and leave to soak for about 20 minutes. Drain well, then add the peppercorns, Siúcra Caster Sugar, salt and apple cider vinegar. 
2.    Stir well and leave for at least 2 hours.

For the topping
1.    Combine the crème fraiche, horseradish sauce and dill together. Check the seasoning and add salt and freshly ground black pepper if required. Set aside.

To make the blinis
1.    Place both flours into a bowl, add the Siúcra Icing Sugar, salt and egg.
2.    Pour in the olive oil and stir in enough milk to form a thick batter.

To cook the blinis
1.    Place a large non-stick frying pan over a medium heat and add a little butter and oil. Spoon small amounts of batter in and leave to cook.
2.    Bubbles will form around the edge of the blinis, this indicates that it’s time to carefully turn over to cook on the other side.

To assemble
1.    Place the blinis on a platter, add a little pickled onion, spoon over some crème fraiche dill mix, add a few lettuce leaves and arrange the smoked salmon on top.
2.    Top with a few slices of pickled onion and garnish with limes slices and sprigs of dill to serve.

Recipe supplied by Catherine Fulvio

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