With being healthy and food conscious on the rise, it’s often a daunting task to whip easy yet, delicious recipes on the go for the kids. How about some interesting ideas that you can teach your children to make this Easter break? Well actually, we don’t need a reason to whip up this zingy cake, it’s perfect for any and every occasion!
Here are a few healthy, delicious yet extremely easy Easter recipes that you can make and teach your kids to prepare this holiday season.
- 225g very soft unsalted butter, plus extra to grease
- 225g self-raising flour
- 1 rounded tsp baking powde
- 200g caster sugar
- 4 large egg
- finely grated zest of 2 blood oranges
- 1 blood orange, sliced, to decorate (optional)
For the drizzle
- 75g icing sugar
- 50g caster sugar
- juice of 2 blood oranges (from above)
For the curd
- 3 large eggs
- 2 large egg yolks
- grated zest and juice of 2 blood oranges
- 2 tbsp lemon juice
- 100g golden caster sugar
- 100g soft unsalted butter, diced
- 2 tsp cornflour
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a deep round cake tin.
- Sift the flour into a large mixing bowl and add the baking powder, sugar, butter, eggs, zest and a pinch of salt. Whisk together using a whisk. Spoon the mixture into the cake tin; bake for 45 minutes until firm and springy, and a skewer comes out clean.
- While the cake is baking, for the drizzle, sift the icing sugar into a bowl and stir in the caster sugar, then gradually stir in the blood orange juice.
- For the curd, put the eggs and yolks into a medium saucepan and whisk for a few seconds to combine. Add the rest of the curd ingredients and gently stir together on low heat. Once the butter has melted, whisk continuously until the curd has thickened. Pass through a sieve into a bowl, cover and leave to cool for a few hours.
- When the cake is ready, poke a few small holes over the surface with a skewer. Spoon the drizzle over the warm cake and leave to cool in the tin.
- Remove the cake, carefully slice it horizontally into layers. Spread half of the chilled curd onto the cut surface of the bottom slice; top with the middle layer and spread the other half of the curd on top of that, then add the top layer. Decorate with extra orange slices and drizzle some thickened orange curd, if you like.
- Pomegranate – 50g
- Litchees chopped – 1 to 1/2 cups
- Fresh cream – 200ml
- Gelatine – 1tbsp
- Custard Powder – 3tbsp
- Milk – 3 cups
- Sweetened Condensed Milk – 1/2 cup or 200g
- Mix the custard powder in a little milk and add to the rest of the milk, bring to a boil and to a pouring consistency.
- Soak gelatin in 2 tbsp of warm water. Add this to the custard while it is still warm and mix well. Add the NESTLÉ Milkmaid Sweetened Condensed Milk and mix well. Allow to cool.
- Whisk the cream and add to the cooled custard. Fold in the chopped litchis, pour into a glass bowl and allow to set in the fridge. Serve decorated with the pomegranate seeds.