NUTELLA SWIRL BUNS(STYLING: TONY HUTCHINSON. FOOD STYLING: EDD KIMBER)
MALTESERS MARBLE CAKE
CHERRY BAKEWELL BLONDIES
HOT CROSS BUN COOKIES
Edd Kimber was the first Great British Bake Off winner and is one of the UK’s best-loved bakers and the author of three baking books. Find his recipes on Olive magazine.com and follow him on Instagram@theboywhobakes.
Nutella swirl buns
1 HOUR 30 MINUTES + PROVING + COOLING | MAKES 8 A LITTLE EFFORT
strong white bread flour 340g, plus extra for dusting
caster sugar 20g
fast-action dried yeast 5g
whole milk 165ml
egg 1 large
egg yolk 1 large
unsalted butter 65g, diced and at room temperature
oil for the bowl
Nutella 300g, room temperature
hazelnuts 50g, chopped
chocolate chips 50g
unsalted butter 25g, melted
• To make the brioche dough, put the flour, sugar, salt and yeast into the bowl of an electric stand mixer and briefly mix together to combine. With the dough hook attached, add the milk, egg and egg yolk, and mix together on a low/medium speed until a shaggy dough is formed. Continue kneading in the machine for 10-15 minutes or until the dough is smooth and elastic. Add the butter a couple of pieces at a time, adding more once the previous pieces have been combined into the dough. Once all the butter has combined, knead the dough for another 10 minutes or until smooth and elastic.
• Put the dough into a lightly oiled bowl. Cover and chill overnight or for at least 9 hours, to prove slowly.
• On a lightly floured worksurface, roll out the dough into a 35cm x 50cm rectangle.
• Microwave the Nutella in a small heatproof bowl for up to 30 seconds until a little looser in consistency. Scrape out onto the centre of the rolled-out dough and spread into an even layer. Sprinkle the hazelnuts, reserving 2 tbsp, and chocolate chips all over the Nutella. Working from one of the long sides, roll up the dough into a tight sausage. Cut into 8 equal-sized pieces and put into a 23cm cast-iron frying pan (or a 23cm round cake tin) with one bun in the middle and the rest surrounding it in a circle. Loosely cover the buns and prove for 1 hour or until risen, puffy and almost doubled in size.
• Heat the oven to 180C/fan 160C/gas 4. Bake for 25-30 minutes or until the buns are golden brown in colour. Brush all over with the melted butter and sprinkle over the reserved hazelnuts. Cool until warm.
• The buns will keep, covered, for a couple of days but are best eaten on the day they are made.
PER SERVING 555 KCALS | FAT 29.4G SATURATES 12.3G | CARBS 59G | SUGARS 26.9G FIBRE 4G | PROTEIN 11.5G | SALT 0.6G
Maltesers marble cake
2 HOURS + COOLING SERVES 10 | EASY
unsalted butter 175g, room temperature, plus extra for the tin
caster sugar 275g
eggs 3 large, lightly whisked
plain flour 300g
baking powder 2 tsp
soured cream 175g, room temperature
cocoa powder 3 tbsp
whole milk 1 tbsp
MALT MILK CHOCOLATE GLAZE
milk chocolate 100g
double cream 100ml
Ovaltine 2 tbsp
• Heat the oven to 180C/fan 160C/gas 4. Lightly butter a 900g loaf tin and line with a strip of baking paper so that the excess overhangs the longer sides of the tin.
• Put the butter and sugar into a large bowl and use an electric mixer to cream together for 5 minutes or until light and fluffy. Add the eggs a little at a time, mixing until combined before adding more. Meanwhile, mix together the flour, baking powder and 1/4 tsp of salt in a large bowl. Once all the eggs are combined, add the flour mixture in three additions, alternating with the soured cream and starting and finishing with the flour. Divide the batter equally into two bowls. Sift the cocoa powder over one portion, add the milk and beat together until smooth and combined.
• Alternately spoon the plain and chocolate batters into the tin in blobs, layering them almost like a chess board. Lightly tap the tin on a worksurface to help eliminate any air pockets. Use a chopstick or skewer to swirl the batters together – do this briefly as you still want to keep definition between the layers.
• Bake for 1 hour 10 minutes or until a skewer inserted into the middle of the cake comes out clean. Cool for 15 minutes in the tin before using the baking paper to carefully transfer to a wire rack to cool completely.
• For the glaze, put the chocolate into a jug. Put the cream and Ovaltine into a small pan, and bring to a simmer over medium heat, whisking as it comes to temperature to dissolve the Ovaltine. Once at a simmer, pour the cream over the chocolate in the jug and leave for 2 minutes before stirring together until smooth and combined. Cool for a few minutes to thicken a little before pouring over the cake, allowing the excess to drip down the sides.
• Once the glaze has begun to set, use a sharp knife to cut half of the Maltesers into chunks and then scatter the whole and chopped Maltesers over the cake, pushing in slightly to stick.
• The cake will keep, covered, for 3-4 days but the Maltesers (especially the chopped ones) will soften after a day so are best added to the cake when ready to serve.
PER SERVING 575 KCALS | FAT 31G SATURATES 18.6G | CARBS 64.6G | SUGARS 39.6G FIBRE 2.1G | PROTEIN 8.4G | SALT 0.5G
Cherry bakewell blondies
1 HOUR 10 MINUTES + COOLING MAKES 12 | EASY
eggs 2 large
egg yolks 4 large
soft light brown sugar 200g
caster sugar 200g
unsalted butter 225g, melted, plus extra for the tin
vanilla extract 1 tsp
almond extract1/2 tsp
plain flour 250g
ground almonds 125g
baking powder 1 tsp
sea salt flakes1/2 tsp
glacé cherries 150g, halved
flaked almonds 3 tbsp
demerara sugar 2 tsp
• Heat the oven to 180C/fan 160C/gas 4. Lightly butter a 20cm x 30cm brownie tin and line with a strip of baking paper so that the excess hangs over the longer sides of the tin.
• Whisk together the eggs, egg yolks and sugars in a large bowl for 2 minutes until combined and lightened a little in colour. Pour in the butter and extracts, and whisk to combine. Add the flour, almonds, baking powder and salt, and mix together until just combined. Scrape the batter into the tin and spread into an even layer. Crumble over the marzipan and scatter over the cherries, flaked almonds and demerara sugar.
• Bake for 35-40 minutes or until a skewer inserted into the middle of the blondies comes out with just a few moist crumbs. Cool fully before using the overhanging baking paper to lift the blondies from the tin.
• Cut into pieces and serve. The blondies will keep for 3-4 days in a sealed container.
PER SERVING 548 KCALS | FAT 27.5G SATURATES 11.4G | CARBS 65.3G | SUGARS 39.6G FIBRE 1.2G | PROTEIN 8.8G | SALT 0.4G
Hot cross bun cookies
1 HOUR + COOLING MAKES 18 | EASY
rolled oats 100g
desiccated coconut 75g
candied peel 50g
plain flour 200g
soft light brown sugar 125g
ground cinnamon 1 tsp
mixed spice1/2 tsp
sea salt flakes1/2 tsp
unsalted butter 125g
golden syrup 3 tbsp
bicarbonate of soda 1 tsp
icing sugar 150g
milk 11/2 tbsp
vanilla bean paste1/2 tsp
desiccated coconut 50g
• Heat the oven to 180C/fan 160C/gas 4 and line two baking trays with baking paper.
• Mix together the oats, coconut, raisins, candied peel, flour, brown sugar, cinnamon, mixed spice and salt in a large bowl. Put the butter and golden syrup in a small pan and cook over medium heat until the butter has melted. Remove from the heat and add the bicarb and 3 tbsp of boiling water, mixing together until it foams. Immediately pour this over the oat mixture and use a spatula to mix together until uniformly combined.
• Divide the cookie dough into 18 pieces and roll into balls. Put onto the prepared baking trays 5cm apart and bake for 15 minutes until golden brown. Halfway through baking, remove the trays and use a glass to press the cookies into a flat disc about 1cm thick then continue baking. Cool for a couple of minutes before transferring to a wire rack to cool completely.
• To decorate, put the icing sugar into a large bowl, add the milk and vanilla, and mix together to form a smooth, thick paste, similar to the texture of toothpaste. Scrape the mixture into a piping bag and snip off the end. Pipe a cross onto each cookie and sprinkle the coconut to cover the piped white lines. The cross mixture can set quite quickly so it’s best to work on one cookie at a time.
• The cookies will keep for 3-4 days. On the first day the cookies will have a firmer, crisper texture and then they will soften, both of which are equally delicious.
PER SERVING 260 KCALS | FAT 10.7G SATURATES 7.5G | CARBS 37G | SUGARS 24.1G FIBRE 2.5G | PROTEIN 2.5G | SALT 0.4G
See our video on how to make this cake at Olive magazine.com.
For more great Easter cakes and bakes, including these jammy simnel flapjacks, head to Olive magazine.com. ■