The Easter holiday is swiftly approaching, and with it come Easter recipes. While it falls during the autumn in the Australian calendar, many of the traditions and symbols surrounding this day were developed in the Northern Hemisphere, and are associated with fertility, the regeneration of spring, and the symbolic rebirth of the land. Both eggs and rabbits are pre-Christian symbols of these themes, which were adopted by the early Church.
In celebration of abundance and the generative aspects associated with this holiday, Easter recipes are often rich and sweet. If you’re planning to participate in the festivities this year, these Easter recipes are sure to impress friends and family alike.
Easter Friands Recipe
- ½ cup ground almonds
- ½ cup rice or bleached white flour
- ¼ cup cocoa powder
- 1 cup powdered sugar
- 3 egg whites
- 1/3 cup canola or extra virgin olive oil
- 1/3 cup milk
- 6 small caramel Easter egg candies
Preheat your oven to 180 degrees centigrade. Then, grease nine friend pans. Combine flour, almonds, cocoa, and sugar in a large bowl, making a well in the centre.
Pour oil and milk into the well, stirring until smooth. Using an electric mixer beat your egg whites to a soft peak. Gently fold the almond mixture into the egg whites until just mixed. Then spoon into the friand pans.
Roughly chop your six Easter caramels and scatter them over the filled pans. Bake for 15 – 20 minutes, until the friands are spongy to the touch. Cool in the pans, then remove and dust them with powdered sugar.
This decadent Easter recipe brings the sweetness of caramel to the palate in a favourite format. While friands are typically served with chocolate or fruit, the richness of caramel compliments these soft cakes perfectly. While it does require a bit of focus, this Easter recipe is surprisingly simple.
- 150 g butter, melted and cooled
- 1 cup packed brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1/3 cup self-rising flour
- ½ cup all purpose flour
- ¼ cup cocoa
- ½ cup dried coconut
- 130 g packet white chocolate Easter eggs, unwrapped.
- 200 g chopped milk chocolate
- 1/3 cup heavy cream
Preheat your oven to 180 degrees centigrade (160 degrees, fan-forced). Then, grease a 20 x 30 cm baking pan, lining it with baking parchment. The paper should extend 2 cm beyond the rim on the long ends.
Combine butter, sugar, egg, and vanilla together in a large bowl, mixing well. Sift in flours and cocoa, and then add the coconut, stirring to combine. Spread the mixture into your prepared pan, baking for 25 – 30 minutes, or until the cake is firm to the touch. Cool the cake completely in the pan.
To make the ganache, combine the chocolate and cream in a microwave-safe bowl. Microwave at 75% heat for two minutes, stirring every 30 seconds until melted and smooth. Spread the ganache evenly over the cooled cake base. (You may also use a traditional double-boiler method.)
Gently press the Easter eggs into the ganache, so there will be one per finished slice. Chill for 20 minutes in the refrigerator. Cut and serve.
If you’re seeking an Easter recipe that will delight and impress, this is surely the one for you. These tiny bites of chocolate heaven are rich enough to tempt even the most dedicated dieter at the party, but small enough that they won’t overwhelm the many other dishes at the table.