Summer Edition 2018

SASHA’S EASTER CAKE
COOK TIME: 30–35 minutes, plus cooling
Ingredients
For the cake:
• 200g (8oz) caster sugar
• 200g (8oz) butter
• 4 eggs
• 200g (8oz) self-raising flour
• 2tbs cocoa powder
• Crushed Easter eggs
• ½ tsp vanilla extract
• 2 tbs milk
For the icing and decoration:
• Icing sugar
• Butter
• Melted chocolate
Instructions
1. Mix together all the cake
ingredients.
2. Divide the mixture between
2 buttered cake tins and bake at
180°c. Allow to cool
3. Sandwich the cakes together
with some of the icing and cover
the cake with the rest.
4. Decorate with Easter eggs. You
can use cornflakes covered in
green food colouring for grass.
MARY SAID:
“A lovely cake which shows
a high level of skill and
creative decoration.”
HUGO’S CINNAMON SNAPS
MAKES 10 snaps / COOK TIME: 12 minutes, plus cooling
Ingredients
For the cinnamon snaps:
• 50g plain flour
• 50g golden syrup
• 50g butter
• 50g demerara
• ½ tsp cinnamon
For the cream:
• 250ml double cream
• 1 tbs maple syrup
• 1 tsp cinnamon
Instructions
1. Preheat the oven to 180°C
2. Melt the butter, sugar and
syrup on a low heat until the
sugar has dissolved. Let the
mixture cool.
3. Mix the cinnamon and flour
together, stir it into the mixture.
4. Roll small balls of mixture in
your hands and place on a lined
baking tray giving them enough
space to spread.
5. Bake for 12 minutes. Meanwhile
grease a wooden spoon handle.
6. When they are ready you need
to act fast. Roll the snaps round
the handle and then slide off to
cool on a wire rack.
7. Pour the cream, syrup and
cinnamon into bowl and whisk
until thick.
8. Now spoon the mixture into
the brandy snaps giving generous
cream portions on the side.
MARY SAID:
“Brandy snaps show a high
level of skill as they can be
tricky to make. Well done!”