Lifestyle

While shop shelves may be filled with giant chocolate eggs, baskets and Easter bunnies, there’s a whole host of other seasonal sweet treats to be discovered away from the supermarket.

From hot cross buns to simnel cakes, for centuries Easter has been associated with baking, meaning that the four-day break is the perfect opportunity to create some beautiful baked goods.

So, whether you’re a fan of tradition and are looking to whip up some hot cross buns at home or prefer to add a new twist on the celebrations with a zesty roulade or bundt cake, OK! has rounded up four show-stopping seasonal bakes to give a go this Easter.

Bundt cake

Serves 10-12

Ingredients

  • 225g softened butter, plus extra for greasing
  • 400g golden caster sugar
  • 6 eggs
  • 1 tsp vanilla bean paste
  • 50ml maple syrup
  • 350g self-raising flour, plus extra for dusting
  • 1 tsp cream of tartar
  • 100ml whole milk
  • 200g blueberries, plus more to decorate
  • 100ml water
  • 400ml double cream
  • 1 tbsp lemon curd

Method

Lemon curd and meringue roulade

Serves 8

Ingredients

  • 6 egg whites, at room temperature
  • 1 tbsp cream of tartar
  • 340g caster sugar

For the lemon curd

  • 270g caster sugar
  • 6 egg yolks
  • Juice of 4 large lemons
  • 120g butter
  • 360ml double cream

Method

Hot cross buns

Makes 12

Ingredients

  • 270ml whole milk
  • 14g fast-action dried yeast
  • 620g strong white flour, plus extra for dusting
  • 1 tsp salt
  • 2 tsp mixed spice
  • 1⁄2 tsp cinnamon
  • 80g caster sugar
  • 45g butter
  • 1 egg, beaten
  • Zest of 1 orange
  • 150g mixed sultanas and raisins
  • 40g mixed peel
  • Oil, for the bowl

For the topping

  • 2 tbsp plain flour
  • 2 tbsp cold water
  • 2 tbsp maple syrup

Method

Mini simnel cakes

Makes 8

Ingredients

  • 180g softened butter, plus extra for greasing
  • 180g soft light brown sugar
  • 3 large eggs, beaten
  • 180g plain flour
  • 1 tsp baking powder
  • Pinch of salt
  • 1 tsp mixed spice
  • 300g mixed raisins
  • 50g glacé cherries, chopped
  • 50g mixed peel
  • Zest of 1 orange
  • Zest of 1 lemon
  • 300g golden marzipan
  • Icing sugar, for dusting
  • 1 tbsp apricot jam
  • 1 egg white
  • 1 small bag of mini eggs

Method

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