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Autumn recipes

Comfort food and fun Easter eats feature in our collection of autumn recipes, featuring everything from an Italian Easter tart to carrot doughnuts with cream cheese glaze and brown sugar crumb and braised lamb with Jerusalem artichokes, carrots and cumin to breakfast curry with roti and poached egg.

Chocolate Recipes for Easter

Easter + chocolate: it just makes sense. So, in celebration of the annual cocoa frenzy we’ve put together a collection of our hottest chocolate recipes. You’re welcome.

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Easter Baking Recipes

Dust off your mixing spoon, man your oven and have your eggs at the ready as we present some of our all-time favourite Easter baking recipes, from praline bread pudding to those all-important hot cross buns.

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Italian Easter tart

"This is a traditional tart eaten in Naples at Easter," says Ingram. "The legend goes that a mermaid called Parthenope in the Gulf of Napoli would sing to celebrate the arrival of spring each year. One year, to say thank you, the Neapolitans offered her gifts of ricotta, flour, eggs, wheat, perfumed orange flowers and spices. She took them to her kingdom under the sea, where the gods made them into a cake. I love to add nibs of chocolate to Parthenope cake because I think it marries nicely with the candied orange and sultanas, but, really, do you need an excuse to add chocolate to anything?" Start this recipe a day ahead to prepare the pastry and soak the sultanas.

Apple and cinnamon hot cross buns

The mix of candied apple and dried apple combined with a sticky cinnamon glaze provides a new twist on an old favourite. These buns are equally good served warm on the day of baking, or several days later, toasted, with lashings of butter.

Momofuku's steamed buns

Pistachio and saffron cake with yoghurt glaze


You'll need

  Cake 220 gm soft butter 250 gm raw caster sugar 3 eggs 1 lemon rind, finely grated ½ tsp saffron threads moistened in 50ml warm milk 265 gm (1 cup) sheeps’ milk or thick natural yoghurt 125 gm pistachios, finely ground 100 gm plain flour 1 tsp baking powder To serve: pistachio slivers   Yoghurt glaze 55 gm sheeps’ milk yoghurt 2 tsp lemon juice 155 gm pure icing sugar

Method

  • 01
  • Preheat oven to 160C. Using an electric mixer, beat butter and sugar until pale and fluffy. Add eggs, one at a time, beating well to combine, then add lemon rind, saffron and milk and beat to combine. Add yoghurt, pistachios, flour and baking powder and fold to combine. Spoon into a buttered and base-lined 28cm fluted tart pan and bake for 25-30 minutes or until golden and centre springs back when lightly pressed. Cool in pan for 10 minutes, then remove from pan and cool on a wire rack placed over a tray.
  • 02
  • Meanwhile for yoghurt glaze, combine yoghurt and lemon juice in a small bowl and mix until smooth, sieve over icing sugar and mix to combine, adding a little water if necessary to reach a drizzling consistency. Pour over cake while still warm, allowing to drip over sides. Scatter with pistachio slivers and serve warm or at room temperature.

At A Glance

  • Serves 10 people
Easter
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At A Glance

  • Serves 10 people

Drink Suggestion

Sweet moscatel.

Featured in

Oct 2007

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