Two Cambridge cafes offer up Easter treats to try at home, plus five of the finest Cambridge bakes and bites to indulge in this April
Chocolate Eggstravaganza
A chocoholic’s dream, this cocktail uses an Easter egg as its receptacle and is based on a frozen Mudslide. It comes courtesy of Gastrono-me, Bridge Street’s newest eatery!
Ingredients:
For the cocktail
- 45ml vanilla vodka
- 45ml Baileys
- 45ml Kahlúa
- 30ml crème de cacao
- 1-2 large scoops of chocolate ice cream
For the topping
- Squirty cream
- Crumbled chocolate cake
- Maltesers
- Mini eggs
- Colourful sprinkles
- Mini marshmallows
- Chocolate sauce
Step-By-Step Guide:
1. Add the vodka, Baileys, Kahlúa, crème de cacao and ice cream to a blender, then cover and mix well (to make it booze-free, use chocolate ice cream milkshake instead of the alcohol).
2. Remove the lid of your Easter egg with a hot knife, then carefully pour the liquid into the shell.
3. Swirl the squirty cream onto the top, crumble over some chocolate cake pieces, then stud with the mini marshmallows, mini eggs and Maltesers.
4. Drizzle a little chocolate sauce for extra decadence, then finish with colourful sprinkles and coordinating straws.
Simnel Cake
Easter Simnel Cake © Fitzbillies
A classic Easter indulgence, typically with a layer of marzipan in the middle. This delectable recipe comes courtesy of Fitzbillies, which is well-known for its fabulous seasonal bakes
Ingredients:
- 500g ready-made marzipan
(make your own if preferred) - 135g caster sugar, plus extra for dusting
- 60g unsalted butter, softened, plus extra for greasing
- 60g baking margarine, softened
- 3 medium eggs
- 180g self-raising flour
- 90ml full-fat milk
- 100g currants
- 100g sultanas
- 30g apricot jam, strained
Step-By-Step Guide:
1. Preheat the oven to 170°C (150°C fan). Grease and line a deep 18cm cake tin (usually 8cm deep).
2. Cream the sugar, butter and margarine together in a stand mixer until pale and fluffy. Then add eggs, one at a time, beating well between each addition.
3. Sift in flour and mix, scraping down the sides of the bowl. With the mixer running, slowly pour in the milk. Add currants and sultanas and mix until just combined.
4. Spoon half the cake mixture into the tin and level gently with a spatula.
5. Take 200g of the marzipan and roll into a ball. On a surface lightly dusted with caster sugar, roll the marzipan ball into a circle the size of your cake tin. Place on top of the cake mixture in the tin.
6. Put the rest of the cake mixture into the tin and level it gently with a spatula.
7. Bake for 35–40 minutes until the cake is golden on the top.
8. Leave the cake in the tin, allowing it to cool completely.
9. When cool, take 110g of the remaining marzipan and roll it into 11 10g balls. Put to one side for a moment.
10. Lightly dust a surface with caster sugar and roll the remaining marzipan into a ball, then into a thick circle the size of the cake.
11. Put the apricot jam in a small saucepan and bring to the boil. Brush the jam all over the top of the cake, reserving a little to stick the balls on.
12. Place marzipan on top of the cake and press down gently. Press the edges in, so that it fits the top of the cake seamlessly.
13. Dip the base of each marzipan ball into a little warm apricot jam, to act as glue, and place evenly around the top of the cake.
14. If you have one, blowtorch the top of the cake to toast the marzipan a little, for a nice brown colour on the centre, and the top of each ‘disciple’. Untoasted marzipan will also look fine.
Foodie Finds
- Easter Milk Chocolates £20, Hill St
- Easter Gift Box £36, Fitzbillies
- Gnawty Bites Cookie Bakes £20, gnawtybites.co.uk
- Golden Egg £25, Parker’s Tavern
- Easter Nest £9.95, The Ivy
