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Chocolate orange Easter cake

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Ingredients

  • 275g plain chocolate
  • 175g butter, softened
  • 225g caster sugar
  • 4 medium eggs
  • 200g self-raising flour
  • 1tbsp cocoa powder
  • 175g ground almonds
  • Grated zest of I orange
  • 2 tbsp Cointreau or orange liqueur
  • A few chocolate mini eggs, for decoration
  • Chocolate ganache:
  • 300g milk chocolate
  • 150ml double cream

That’s goodtoknow

If you prefer, you can top this cake with a simple chocolate butter cream; just beat 50g softened butter with 2tsp boiling water, 175g icing sugar and 25g cocoa powder until creamy.

Method

  1. Preheat the oven to 180°C/160°C Fan/ Gas Mark 4. Grease and line the base of a 20cm round, deep cake tin.
  2. Break up 175g of the plain chocolate and place in a bowl over gently simmering water until melted (or microwave for 1-2 mins until melted). Allow to cool for 5 mins.
  3. Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric whisk until light and creamy in texture. Separate the eggs and beat the yolks into the butter mixture. Beat in the melted, cooled chocolate. Fold in the flour, cocoa powder, ground almonds, orange zest and liqueur.
  4. In a clean grease-free bowl, whisk the egg whites until they form stiff peaks. Add a quarter of the egg whites to the chocolate mixture to help loosen it, mix in gently then fold in the remaining egg whites.
  5. Spread the mixture into the cake tin and bake for 50 mins-1 hour until firm to the touch and a skewer comes out cleanly.
  6. Cool in the tin for 5 mins then turn out and allow to cool completely on a wire rack.
  7. To make the chocolate ganache; break the chocolate up into pieces and place in a pan with the cream, warm over a very low heat, stirring all the time until melted and smooth then pour into a bowl and chill until thick enough to spread. Whisk lightly until thickened.
  8. To make the chocolate curls, melt the remaining plain chocolate in a bowl over gently simmering water until melted (or microwave for 1-2 mins until melted) then spread thinly on a marble board or the back of a cool metal baking tray. Allow to set without putting the chocolate in the fridge. Scrape a sharp knife at a 45 degree angle over the chocolate to make long curls
  9. Spread the top of the cake with the ganache, then arrange chocolate curls and Easter eggs on top.

By Nichola Palmer

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Pineapple lime meringue pie

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Ingredients

For the pastry:

  • 250g plain flour
  • 125g butter or margarine
  • 2 tbsp water

For the filling:

  • 25g butter or margarine
  • 3 level tbsp cornflour
  • 340g can pineapple pieces in juice, drained, juice reserved
  • Grated zest and juice of 1 lime
  • 50g caster sugar
  • 2 egg yolks

For the meringue:

  • 2 egg whites
  • 75g caster sugar

That’s goodtoknow

If you want to serve the pie cold cook the meringue at a lower temperature for a little longer – this will firm up the meringue a little more – simply cook at 150⁰C/300⁰F/Fan 130⁰C/Gas mark 2 for 25 – 30 minutes.

Method

  1. Preheat oven to 200⁰C/400⁰F/Fan 180⁰C/Gas Mark 6.
  2. Sift the flour into a bowl, add the butter or margarine and rub in until the mixture resembles fine breadcrumbs. Add the water and mix to a firm dough.
  3. Knead lightly on a floured board, then wrap in cling film and chill in the fridge for about 30 minutes.
  4. Roll out the pastry to line a 20cm flan dish or tin.
  5. Line the pastry case with greaseproof paper or baking parchment, fill with baking beans and bake blind for 15 minutes.
  6. Remove the beans and paper and bake for a further 10 – 15 minutes. Leave to cool on a wire rack whilst you make the filling.
  7. Put the butter or margarine and cornflour into a saucepan. Make up the pineapple juice to 275ml with the lime juice and a little water if necessary. Add to the pan with the lime zest and sugar.
  8. Bring to the boil on a medium heat, stirring continuously and cook for 2 – 3 minutes until thickened and smooth.
  9. Cool slightly and then beat in the egg yolks. Stir in the pineapple pieces.
  10. Pour the filling into the cooked pastry case and smooth it over evenly.
  11. Whisk the egg whites until they are stiff and stand in peaks. Whisk in the sugar, then spoon the meringue over the filling.
  12. Bake for 10 – 15 minutes until the meringue is lightly browned. Serve hot or cold.

By Cathy Seward

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Salted caramel tart

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Ingredients

  • About 185g sweet shortcrust pastry

For the filling:

  • 150g caster sugar
  • 300ml carton double cream
  • 150g light brown muscovado sugar
  • 100g butter
  • 4tbsps golden syrup
  • 1/2tsp sea-salt flakes

For the caramel topping:

  • 100g granulated sugar
  • 15g flaked almonds

Nutritional information

Each portion contains:

  • Calories350

    18%

  • Fat22.0g

    31%

  • Saturates12.0g

    60%

of an adult’s guideline daily amount

That’s goodtoknow

If you don’t want to make the caramel praline topping, then drizzle over some melted chocolate.

Method

  1. Roll our the pastry thinly to line tart tin. Chill the pastry case for 30 minutes.
  2. Set the oven to 180°C/350°F/Gas Mark 4. Line the pastry case with baking parchment, fill with baking beans and bake for 15 minutes. Take out the paper and beans and cook for another 10 minutes, until golden and crisp. Leave in the tin to cool. To make the filling: Heat the caster sugar with 3tbsps water in a heavy-based pan without stirring, until dissolved.
  3. Turn up the heat and boil for 10 minutes, watching it, until it turns a rich amber. Take it off the heat and add the cream straight away (it will bubble up, so watch it) and stir in the muscovado sugar, butter and syrup. Put back on the heat and simmer for 10 minutes, until thickened and a darker brown. Take off the heat and add the salt. Cool for 10 minutes, then pour into the baked tart case, cool and chill until set (overnight is best).
  4. To make the topping: put the granulated sugar and 2tbsps water in a heavy- based pan over a medium heat. Bring to the boil, reduce heat and bubble until it turns amber. Swirl the pan occasionally, so it colours evenly. Add the almonds and cook for 1 minute, stirring, then pour onto a foil-lined baking tray, which has been oiled. Leave to cool for 10 minutes.
  5. To serve, crack the praline into shards and scatter over the tart. Sprinkle with more salt.

By Woman’s Weekly

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