Look, we know that the Easter long weekend is going to look a little different this year, so we’re here to ask, can you bake? Since we’re all social distancing and self-isolating, in an effort to slow the spread of COVID-19, were stuck inside our own homes this Easter. Like, far out, taking out the bins has become a highlight. As a result, we assume you’re all looking for ways to fill the Easter egg hunt and the showbag-sized hole in your heart, and we’re here to recommend baking.
For other self-isolation things, make sure you check out this episode of It’s Been A Big Day For…
Baking sweets is the perfect way to spend your Easter long weekend. It’s indoors, it’s fun and you get a little treat at the end! What more could you want? But, we understand that a lot of you probably aren’t the best bakers and so we thought we’d pull together a list of the things that beginners will have no problem baking. Enjoy!
Gingerbread
Who doesn’t love a little gingerbread? For this classic, you’ll need 125g unsalted butter softened, ½ cup soft brown sugar or muscovado sugar, ⅔ cup golden syrup, 2 and ½ cups plain flour (and extra for rolling), 2 teaspoons ground ginger and/or sweet mixed spice and 1 teaspoon bicarbonate of soda.
To make the little gingerbread people:
- Preheat over to 160C (320F)
- In a large bowl combine butter, sugar, golden syrup, spices and bicarb and mix well
- Sift in flour slowly and mix until just combined
- Take out of the bowl and knead on a floured surface. If the dough is too soft (sometimes moisture content in brown sugars vary) add a little more flour (or refrigerate).
- Roll out dough to 5mm thickness and cut with a shaped cutter.
- Add button markings with a skewer if desired.
- Bake in batches for around 8 minutes on a cookie tray lined with baking paper.
- Cool on a wire rack and decorate if desired.
Don’t forget the little gumdrop buttons!
Banana Bread
For all of you healthy eaters out there, this one’s for you! For this recipe, you’ll need 2 eggs, ½ cup olive oil, ⅓ cup honey, ¼ cup Greek yogurt, 1 teaspoon vanilla extract, 1 cup mashed ripe bananas about 2-3 medium bananas, 1 and ¾ cups plain flour, ½ teaspoon ground cinnamon and 1 teaspoon bicarb soda.
To make this family-favourite, simply:
- Pre-heat oven to 160 degrees. Grease a 9×5 inch loaf pan and set aside.
- In a medium bowl, whisk the flour, cinnamon, baking soda and salt. Set aside.
- In a large bowl, beat eggs, oil, honey, yogurt and vanilla for 2 minutes. Stir in the bananas and flour mixture.
- Pour batter into greased pan, sprinkle with some more cinnamon, raw sugar, or banana slices (optional) Bake for 50-55 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes, slice and enjoy!
Flourless Chocolate Cake
Look, we understand that it might be hard to get your hands on a bit of flour right now, given all the hoarding that seems to be going on at the moment. So, we figured we best give you a recipe for a dessert that anyone can make at home using what’s currently in their pantries.
Introducing: the flourless chocolate cake. For this, you’ll need 550g of dark chocolate chopped up, 6 eggs at room temperature, 2 tablespoons of brandy or Fragelico, 1 and a ½ cups of ground hazelnuts, 1 cup of whipping cream and some icing sugar for serving.
To bake this delicious cake this Easter, simply:
- Preheat the oven to 150 degrees Celcius and grease a 20cm round cake tin and line it with baking paper.
- Melt the chocolate in a heatproof bowl over a pot of simmering water, making sure the bowl doesn’t touch the eater. Stir occasionally until the chocolate has melted completely.
- Crack the eggs into a large heatproof bowl and add the brandy. Set the bowl over a saucepan of simmering water, again, making sure the bowl doesn’t touch the water. Beat the mixture using electric beaters on high for approximately 7mins (until light or foamy). Remove from the heat.
- Using a metal spoon lightly fold the chocolate and ground nuts as into the egg mixture until combined. Fold in the whipped cream and pour into the cake tin. Put the cake tin into a shallow roasting tin and pour hot water into the roasting tin to come halfway up the side of the baking tin. Bake for an hour. Remove the cake tin from the oven and cool until room temperature. Refrigerate the cake overnight then serve with icing sugar dusted over the top.
If you were hoping for a hot cross bun recipe, we’re sorry to break it to you, but that one is a little difficult. But, if you feel like giving it a crack, head on over here. Have a wonderful Easter long weekend and good luck with whatever you bake!
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