Hey guys, welcome to the Easter edition of the Urban Food Diary, so this week it’s all about sweet treats and baking. Baking really is more scientific than cooking so if you’re trying a recipe, when you switch up the ingredients always make sure you replace a like with a like, so a liquid should be replaced with a liquid, and I like to try the original recipe then think of what flavors I want to incorporate and change.
So I’m giving basic recipes that you can change up and make your own, I can’t even begin to count the different things you could do with scones. Orange and Poppy could be changed to Lemon and poppy and a Pavlova can have any selection of fruits so make them your own..
So on our Easter menu we have:
Brekkie bake: Classic Scones
Afternoon tea: Orange and poppy seed cake
Dindin Dessert: Strawberry and Orange Pavlova
Classic Scones You’ll need:
1/2 cup white sugar
5tsp baking powder
3/4 cup butter
Preheat oven to 200degrees Celcius
Grease and dust a baking sheet
Combine flour, sugar, baking powder and salt.
Cut in butter and rub in until you have a sandy texture
Mix the egg and milk and stir into flour mixture until well mixed.
Turn out dough onto a lightly floured surface and knead lightly.
Roll out into 1/2 inch thickness, cut into 8 with a scone cutte.
Bake for 15mins
Serve with strawberry jam and whipped cream.
*Replace milk with buttermilk, plain yoghurt or sour cream *Add 1/2 cup grated cheese fresh herbs
*Add dried fruit
Orange and Poppy Seed cake You’ll need”
3/4 cup castor sugar
1tbs poppy seeds
1/2 cup orange juice
1/4 cup icing sugar
Fruits to garnish
300mls sweetened cream cheese
Preheat oven to 180°c
Grease and line baking tin with greaseproof paper
Zest and juice the orange
Cream the butter and sugar until light and fluffy
Add eggs and stir in orange zest and poppy seeds
Fold in flour
Add orange juice
Add mixture to the prepared baking tin
Bake for 50mins
Rest in tin for 5mins and turn out Cut through the middle and ice with the sweetened cream cheese
Add remaining cream cheese and fruits to garnish on top and dust with icing sugar
Strawberry and Orange Pavlova You will need
250g castor sugar
1tsp white wine vinegar
1tsp vanilla extract
200ml melted chocolate
3tsp icing sugar
350mls fresh cream
Preheat oven to 150°C
Use a pencil to mark the size you want to make your pavlovas on your baking sheet
Whisk egg whites until they form soft peaks Whisk in sugar Whisk in vinegar, cornflour and vanilla
Spread your meringue in your marked circles
Bake for 50minutes and switch your oven off but keep your meringue in there until the they have completely cooled
Garnish splashes of melted chocolate
Add your sweetened cream to the meringue Top with your strawberries and orange segment.