The Perfect Easter Cake

Wow, this year is flying by and it's Easter this weekend. It really is another perfect excuse to whip up some amazing treats and enjoy them with family and friends. One of my favourite Easter cake recipes is below - it's just divine. 

I top with dark chocolate ganache (recipe also below) and chocolate eggs, then serve warmed with cream or ice cream...heaven. Thanks to Rachel Allen and her book "Bake" for this recipe.

HAPPY EASTER! X

CHOCOLATE & VANILLA MARBLE CAKE

225g (8oz) butter, softened

225g (8oz) caster sugar

4 eggs

2 tsp vanilla extract

225g (8oz) plain flour

2 tsp baking powder

50ml (1 ¾ fl oz) milk

Scant 50g (2oz) cocoa powder, sifted

1.    Preheat the oven to 180°C (350°F), Gas mark 4. Butter and flour the sides of a 20cm (8in) diameter spring-form/loose-bottomed cake tin and line the base with greaseproof paper.

2.    Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugar and beat until the mixture is light and fluffy.

3.    Whisk the eggs and vanilla extract together in a small bowl. Gradually add the eggs to the butter mixture, beating all the time. Sift in the flour and baking powder and fold in gently to mix, then add the milk and mix gently to combine.

4.    Tip half of the cake mixture into another large bowl and, into this bowl, fold in the sifted cocoa powder.

5.    Place the cake mixtures into the prepared tin by alternating spoonfuls of the vanilla batter with the chocolate batter, then with a skewer or similar implement, gently draw swirls through the cake mixture to ‘marblise’ it. Don’t overmix or you won’t have that wonderful marble effect. Bake in the oven for 45 minutes or until a skewer inserted into the middle comes out clean.

6.    Turn the cake out onto a wire rack and allow to cool.

DARK CHOCOLATE GANACHE

1/2 Cup double (thickened) cream

200g Dark chocolate

1.     Melt chocolate in microwave proof bowl or over pot with hot water.

2.     Heat cream in separate pot on minimal heat, until warmed through. Remove from heat and stir into melted chocolate. 

3.     Mix well until it combines and becomes glossy. Spread onto cake & top with mini chocolate eggs.

What to do with these beautiful green fruits...

Now as promised here are a few ideas on what to do with your feijoas. They are plentiful during late summer/early autumn, but don't last long unfortunately. The pulp scooped out of the skins freezes well - try it.

The following recipes all appear in the May 2011 issue of Healthy Food Guide NZ Magazine. http://www.healthyfood.co.nz

Feijoa Crumble

Oaty, fruity and just delicious.

SERVES 4

Hands-on time: 25 minutes

Cooking time: 25 minutes

Cost per serve: $2.40

600g feijoas

2 teaspoons brown sugar

½ cup water

Crumble

3/4 cup rolled oats

1/2 cup flour

50g reduced fat spread
2 tablespoons brown sugar

¼ cup coconut thread

½ lemon, zest only

½ teaspoon ground nutmeg

½ teaspoon ground cinnamon

1. Preheat oven to 180oC. Scoop centres from feijoas into a small pot, add water and sugar, bring to boil, turn down heat and simmer for 20 minutes until liquid has reduced. Set aside to cool.

2. In a medium sized bowl combine flour and oats, rub in spread until mixture resembles breadcrumbs. Stir through rest of ingredients.

3. Divide warm feijoas into 4 oven proof ramekins/bowls top with crumble mixture and place into oven for 25 until starting to brown. Serve hot with low-fat ice cream or yoghurt.

Feijoa Fool

Traditionally made with cream, this lower fat version is just delicious. Try with apple puree or fresh berries if you don't have access to feijoas.

SERVES 4

Time to make: 30 minutes

Cost per serve: $3.60

Feijoa Sauce

600g feijoas

2 teaspoons brown sugar

½ cup water

Fool

2 pottles Vanilla Fruche fromage frais (125g each)

1 & ½ cups low fat greek style yoghurt (we used Yoplait)

1 lemon, zest only

2 tablespoons sliced almonds, toasted

1. Scoop centres from feijoas into small pot, add water and sugar, bring to boil, turn down heat and simmer for 20 minutes until liquid has reduced. Pour into blender and whizz until smooth, place through a sieve so that you are left with a feijoa sauce.  Place in the refrigerator to chill.

2. In small bowl combine fruche, yoghurt and lemon zest.  Divide half of the yoghurt mixture among 4 small serving glasses, layer with feijoa sauce, then the last of the yoghurt on top. Sprinkle with toasted almonds and lemon zest.

Feijoa & Almond Cake

Moist and fruity, this cake really is one of my proudest finds! 

MAKES 12 SLICES

Hands-on time: 25 minutes

Cooking time:  45 minutes

Cost per slice: $0.90 cents

600g feijoas

2 teaspoons brown sugar

½ cup water

125g reduced fat spread

½ cup caster sugar

2 eggs, beaten

2 cups self raising flour

1 teaspoon baking soda

1 teaspoon vanilla essence

1 tablespoon sliced almonds

1. Set oven to 180oC. Scoop centres from feijoas into small pot, add water and sugar, bring to boil, turn down heat and simmer for 20 minutes until liquid has reduced. Mash with a fork to break up the fruit. Set aside to cool.

2. Grease and line a 21cm round cake tin. In a large bowl, cream the spread and sugar until light and fluffy, slowly adding the eggs and the rest of the ingredients, except almonds. Stir until combined.

3. Pour into prepared cake tin, scatter with sliced almonds and bake for 45 minutes until slightly brown on top and springy to touch. Serve warm with yoghurt.

Spiced Feijoa Smoothie

A quick and easy breakfast or mid-morning snack.

SERVES 1

Time to make: 5 minutes

Cost per serve: $3.30

3 feijoas, centres only

1 banana

1 tablespoon clear honey

250ml trim milk

½ teaspoon ground cinnamon

1. Place all ingredients into blender, whizz for 30 seconds, pour into chilled glass and sprinkle with ground cinnamon if desired.