Get ready to hop into dessert heaven with these three delicious Easter desserts that are bound to impress your guests!   

Easter Malva Bundt cake 

Serves 8-10 // Cooking time 1 hour 35 minutes 

Ingredients 

For the malva pudding 

3 cups (450g) flour
½ cup (60g) cocoa powder
1 tsp (5ml) salt
6 Tbsp (90g) butter, at room temperature
2 cups (400g) brown sugar
4 eggs
3 Tbsp (45ml) apricot jam
2½ tsp (12.5ml) vinegar
2½ tsp (12.5ml) bicarbonate of soda
2 cups (500ml) milk  

For the malva glaze 

2 cups (500ml) cream
⅔ cup (160g) butter
⅔ cup (133g) brown sugar
2 tsp (10ml) vanilla essence
½ cup (125ml) chopped dark chocolate  

For the chocolate sauce 

½ cup (125ml) cream
1 cup (250ml) chopped dark chocolate  

To decorate 

Speckled eggs
Chocolate eggs
Vanilla ice cream 

Method 

For the malva pudding 

1. Preheat oven to 180°C. Grease a 20cm Bundt tin.
2. Sift flour, cocoa powder and salt in a bowl.
3. In a separate bowl, cream the butter and sugar. Add eggs, one at a time, beating after each addition. Mix in the jam and vinegar.
4. Dissolve the bicarb in the milk and mix this, alternating with the dry ingredients, into the wet ingredients. The batter should be thick and smooth.
5. Pour into the prepared tin and bake for 50-55 minutes, until cooked through. Cool a bit, then turn it out on to a plate.

For the malva glaze 

1. Add the cream, butter and sugar to a pot over medium heat. Bring to a gentle simmer, then stir in the vanilla.
2. Once the sugar has dissolved, pour it over the chocolate. Whisk until smooth and incorporated.
3. Pour the glaze over the malva sponge, a little at a time, ensuring it’s absorbed before adding more. Once all the glaze is absorbed, place on a serving plate.

For the chocolate sauce 

1. Add the cream to a pot over medium heat and bring to a gentle simmer.
2. Add in the chocolate and stir until smooth. Allow to cool completely and serve drizzled over the hot malva. Decorate.

 

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za 

  

Cinnamon rolls 

Serves 10 // Total time 45 minutes (Plus rising time)

Ingredients  

For the cinnamon rolls 

500g store-bought dough
1½ cups (330g) packed brown sugar
6 tsp (30ml) ground cinnamon
½ cup (125g) butter, very soft  

For the glaze

¼ cup (60ml) milk, to glaze
3 Tbsp (45g) butter, to glaze  

For the cream cheese icing   

¼ cup (60g) butter, softened
1 cup (130g) icing sugar, sifted
1 tub (250g) cream cheese     

Method 

1. Flour the working surface and roll out dough into a 30x20cm rectangle. 
2. Place sugar, cinnamon and butter in a bowl and mix until combined. 
3. Use the back of a spoon to spread sugar mixture evenly over dough. 
4. Working from one length, roll dough into a tight log. 
5. Use a sharp knife to cut the log into 10 equal rolls. 
6. Arrange rolls in a large, greased baking dish placing them about 1cm
7. Cover the dish with a damp cloth and put in a warm spot until rolls have doubled in size.
8. Preheat oven to 180°C. 
9. Bake cinnamon rolls for 15 minutes, then remove and slowly spoon milk over each roll.
10. Return dish to oven and bake for a further 15-20 minutes until golden and cooked. 
11. Remove from the oven and brush with butter. 
12. To make the cream cheese icing, beat butter and icing sugar in a bowl until combined.
13. Add cream cheese and beat until smooth. 
14. Serve cinnamon rolls warm with a dollop of cream cheese icing on top of each.

Chef’s tip: Brush the cooked rolls with butter for a glossy finish.   

 

Words by: Sjaan Van Der Ploeg
Photography: Zhann Solomons 

 

Hot cross bun milk tart  

Makes 1 // Cooking time 1 hour 35 minutes (Plus cooling time)

 

Ingredients 

For the pastry 

3⅓ cup (500g) flour
1 cup (250g) butter, cubed
⅗ cup (100g) icing sugar
50g mixed candied peel
Zest of 1 orange
1 Tbsp (15ml) cinnamon
1 Tbsp (15ml) mixed spice
2 extra-large eggs, beaten  

For the filling  

2 cups (500ml) milk
2 extra-large eggs, separated
½ cup (100g) sugar
⅓ cup (40g) cornflour
⅕ cup (30g) flour
¼ tsp (1ml) salt
2 Tbsp (30ml) butter
1 vanilla pod, seeds only
1 Tbsp (15ml) cinnamon
1 Tbsp (15m) icing sugar  

Method 

For the pastry 

1. Place the flour, butter and icing sugar in a food processor and blend until the mixture resembles fine breadcrumbs.
2. Add the mixed peel, orange zest and spices and pulse a few times. Add the eggs and 1 Tbsp cold water and pulse until the mixture comes together slightly.
3. Tip out the mixture onto a lightly floured work surface and press it together. Wrap in cling film and chill in the fridge for at least 30 minutes.
4. Preheat oven to 180°C and grease a 28 cm tart tin.
5. Roll out the pastry to 3 mm thick and line the tart tin. Prick the base with a fork, then place baking paper over the pastry, fill with baking beans and blind-bake for 10 minutes.
6. Remove the beans and baking paper and bake for a further 10 minutes until golden brown and cooked through. Remove from the oven and set aside to cool.

For the filling 

1. Place the milk in a small pot over medium heat. Scald (heat until steaming), but do not let it boil.
2. Beat together the egg yolks and sugar until pale and creamy. Add the cornflour, flour and salt and mix well.
3. Start adding a little hot milk at a time, whisking until it is all incorporated. Pour all of the mixture back into the pot and bring to the boil. Whisk until the custard has thickened.
4. Remove from the heat and add butter and vanilla seeds.
5. Whisk egg whites separately until soft peaks form, then fold into the custard.
6. Pour the custard into the base and smooth with a knife.
7. Bake at 180°C for 30 minutes, or until the centre is firm and the top is golden brown.
8. Allow to cool for a few hours before dusting with cinnamon and icing sugar.

 

Recipe & styling: Diane Heierli
Photography: Christoph Heierli