Easy Easter biscuits and a centre-piece cake!
Posted on March 24 2016
Another amazing food post by Clare Keylock. I’ll be making the Easter cake over the weekend so will add my version to the end of the blog post in due course, Lucie X
Take it away Clare…
Easter has to be one of my favourite times of the year. Winter has come to an end, the blossom is blooming, the air is just that little bit warmer and everybody seems to have a little spring in their step. Saying that though, I can’t believe it’s already this week, THIS WEEK. How fast is this year going?
I’ve come up with some Easter goodies for you to make with your little ones. Delicious iced biscuits which would make lovely little gifts and a Easter cake which would be a perfect centrepiece for the big day.
This is a lemon and coconut cake with a bit of naughtiness in the middle. The combination works really well together. Two of my boys were off school when I made it and they gobbled it down very quickly and were asking for more, so it was a big thumbs up in this house!
225g self raising flour
125g coconut oil
225g coconut sugar
Zest of 1 lemon
100ml coconut cream
1 tsp baking powder
For the filling:
150ml double cream
150g lemon curd
icing sugar to decorate
Preheat the oven to 180c .
Cream the coconut oil, coconut sugar and lemon zest together in a large bowl and combine with a hand whisk. Pour in the coconut cream and eggs and mix. Next sift the flour and the baking powder and mix well.
Grease your tins. I used 2 x 18cm round cake tins.
Divide the mixture into two tins, smooth and even out the surfaces. Place in the middle of the oven and bake for 20 minutes. Remove from the oven and leave to cool for around 15 minutes. Once cooled, place on a wired rack.
Whilst the cake is cooling off, crack on with the filling. In a bowl pour the double cream and whisk with a hand whisk until the cream has soft peaks
Spoon the lemon curd onto one side of the cake and spread nicely so it covers the cake with a nice thick layer of curd.
On the other side spoon the cream and spread. Then carefully lift the cake with the cream and place it gently cream side down on top of the cake with the curd on. It doesn’t matter if it all starts oozing out, I think it makes it look more delicious. I decorated ours with some daffodils and primroses from the garden. They are not edible though so please do not eat. Dust with icing sugar and then you are ready to serve.
100g unsalted butter
100g coconut sugar
1 tsp vanilla extract
275g plain flour
for the icing:
250g Royal icing sugar
Pink, blue and yellow food colouring
Line the baking tray with parchment paper.
In a large mixing bowl beat the butter and sugar together until nice and fluffy. Coconut sugar does tend to vary in colour, the particular one that I am using at the moment is quite dark, so the mixture is a nice golden colour. Beat in the egg and the vanilla followed by the flour. Mix and then knead when it all comes together. Roll into a ball. Wrap in clingfilm and place in the fridge to chill for around 30 minutes.
Preheat the oven to 180c.
Lightly flour a surface and once the dough has chilled for 30 minutes roll out on the floured surface. The thickness should be around 5mm. I used Easter themed cutters and cut out around 25 biscuits. Transfer them to the baking sheet and place in the oven for around 10 minutes or until they are nicely golden.
Once they are cooked transfer to a wire rack to cool.
Whilst they are cooling, mix up the icing. I used three colours. Divide the icing sugar into four bowls and then add a little water, you don’t need much at all.
I wanted the icing to be thick so I used half a teaspoon at a time until I got the consistency that I wanted. I also wanted the icing to be pastel so I only added a few drops of colouring per bowl. 3 of the bowls I added colour and then other I left white.
I wanted to try out the feather technique for the icing so I applied this to some and the others I left plain and then added white dots.
For the feathered look – spread the coloured icing onto the biscuit. I found this easiest to do with a spoon, take a small amount and place in centre of the biscuit and then with the back of the spoon carefully spread the icing around so it covers your desired shape. With the white icing pipe white lines equal distance apart across the biscuit, then drag the tip of a cocktail stick across the white icing in alternate directions.
Leave to dry. I popped some in cellophane bags and sealed with pretty ribbon to give to our friends.
We really enjoyed making all these goodies and are looking forward to celebrating in a few days with Easter egg hunts and other family fun.
Wishing you all a very lovely Easter.