For Easter these mini carrot loaf cakes with ginger, dairy-free, are a great way of getting the family active helping you bake. The carrots are peeled, chopped, boiled, and pureed and this gives the cake texture a very seductive softness. Baked in our mini loaf tins they’re perfect as a snack or for a lunchbox treat.
Makes 6-8 mini loaf tin cakes.
Puree the cooked carrot and water until very ... Read more
Hot-Cross Bun recipe by artisan baker Aiden Chapman
For Easter, baker Aidan Chapman of the Phoenix Bakery in Weymouth likes to do things properly and his annual two-week stint making 1000s of hot-cross buns is no exception. Here is his recipe for exceptional buns, perfect to make at home, that don't take too long to make.
Makes about 12 buns
Method
For the dough
In a large bowl, add all the ... Read more
Whether for Easter, a birthday, or just a delicious cake for everyday, this smooth extra light frosting will be a great finish for you best cakes.Method
1. For the cream mixture, gently stir together the cream and the icing sugar until smooth, then leave to one side. Don't whisk it, it should remain liquid.
2. Beat together the butter and sugar until light and fluffy. Then beat in the cream ... Read more
Whether for Easter or everyday, brioche is a simple yet versatile bread, perfect for making into different shapes and providing a good base for additional flavours. We've teamed up with Angus McCaig, Head Chef at The Holt, Honiton, to create an authentic brioche baguette recipe. You can make a 'plain' version, but here we've used our Aroma Panettone essential oil together with Candied Orange peel ... Read more
I’m always looking for ways to create Easter bakes that are big on flavour and a joy to eat but are a little healthier at the same time. Hot Cross Buns traditionally have added sugar but as dried fruit are intensely sweet, so you don’t need any extra. The dates in particular give a warm rich sugar hit. I’ve lived in various African countries and finding butter was often an issue. ... Read more
Though a simple icing can be made by mixing together icing sugar and water until smooth, it sets with a dull surface and a brittle texture that can fall off pastries. This is because sucrose, what icing sugar technically is, recrystallizes as it cools. Adding glucose, another kind of sugar, to the sucrose interferes with this recrystallization and creates a semi-glossy sheen to the icing and ... Read more
Like the croissant is to France, boller are to Norway, although we eat them with coffee at parties and when walking the forests and mountains. They are a milk-based bread, lightly sweet with just a hint of cardamom. Boller are available everywhere in Norway with and without raisins but I have an overwhelming sense of disappointment when having one without, so always include them.
The most ... Read more
