As we approach Easter weekend, here are some Easter treats from The Groovy Food Company that are perfect for baking with the family, adding to an Easter Sunday spread or gifting to friends and family as an alternative Easter treat.

groovyfood.co.uk/

Easter Showstopper

Ingredients

For the sponge

  • 225ml rapeseed oil
  • 250g self-raising flour
  • 4 tbsp cocoa
  • 1 ½ tsp bicarb of soda
  • 225g caster sugar
  • 3 tbsp golden syrup
  • 3 large eggs, beaten
  • 225ml milk

For the icing

  • 65g dark chocolate
  • 250g soft salted butter
  • 500g icing sugar
  • 45g smooth peanut butter
  • 1-2 tbsp cocoa

For the decoration

  • The Groovy Food Company Organic Agave Chocolate Sauce
  • Your fave chocolate treats!

Method

  1. Heat your oven to 180C/160C fan/gas 4 and line 3x 19cm sandwich tins.
  2. In a bowl, mix the flower, cocoa, bicarb and sugar. Make a well in the centre of and mix in the eggs, syrup, milk and oil. Mix until smooth.
  3. Split the mixture equally between the cake tins and bake until the cakes are risen and firm to touch, around 25-30 minutes. Once cooked, allow the cakes to cool in their tins for around 10 minutes before turning them out onto a cooling rack.
  4. For the icing, melt the chocolate in the microwave, stir, then leave to cool a little. Beat together the butter, icing sugar and 1 tbsp boiling water with an electric whisk until you get a pale, fluffy icing. Separate 1/3 of the mix into a separate bowl and stir in the peanut butter. Whisk the melted chocolate into the remainder of the icing, then beat in the cocoa.
  5. Using the peanut butter icing, spread it in between each of the cakes and stack them on top of each other. Then, use half the chocolate icing to coat the sides and top of the cake. Chill for 20 mins.
  6. Once the first layer of icing is chilled, spread the remaining chocolate icing over the cakes smoothing over the sides and top and chill for 20 more mins.
  7. Once the cake is iced and lightly chilled, you can decorate to your liking!

Mini Egg Cookies

Ingredients

  • 175g butter, softened
  • 200g light brown soft sugar
  • 100g The Groovy Food Company Organic Coconut Sugar
  • 1 tbsp vanilla extract
  • 1 large egg
  • 250g plain flour
  • ½ tsp bicarbonate of soda
  • 50g white chocolate, in chunks
  • 100g bar dark chocolate, in chunks
  • 100g mini chocolate eggs, lightly crushed with a rolling pin (leave some aside for decorating
  • later)

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Method

1. Heat oven to 190C/170C fan/gas 5 and line two baking trays with baking paper. In a bowl, beat together the butter, brown sugar and coconut sugar and vanilla until pale and fluffy. Add the egg and beat again, then tip in the flour, bicarb and a pinch of salt. Use a spatula to mix together before

adding the chocolate chunks and about half the crushed mini eggs and mix until combined.

2. Make our cookie dough into balls (about the size of a gold ball should do it) and place them onto the baking trays. Make sure you leave plenty of room between them so they don’t combine while they cook. You should fit up to 6 cookies on each tray.Stick the mini egg pieces you kept aside into the tops of the cookies, and bake for 15-18 mins, turning the trays halfway through. To get the perfect soft, chewy texture, the cookies should be golden around the but still paler and soft in the centre. For soft and chewy cookies, the cookies should be golden around the edges.

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3. Once the cookies are done, remove from the oven and let them cool for around 10 mins before transferring to a cooling rack. Once they are cooled, you can tuck in! The cookies will keep in an airtight container for up to a week.

Easter Egg Brownies

Ingredients

• 185g The Groovy Food Company Organic Virgin Coconut Oil plus extra for greasing

• 185g best dark chocolate

• 3 large eggs

• 275g golden caster sugar

• 85g plain flour

• 40g cocoa powder

• 150g mini eggs

Method

1. Put the Coconut Oil and chocolate in a medium sized heatproof bowl and set over a pan of simmering water, stirring occasionally until melted.

2. Heat oven to 180C/160C fan/gas 4. Grease a 20cm square tin with butter and line with 2 long strips of folded baking paper or foil – one running top to bottom, the other left to right then line the base with a piece of baking paper. The strips will help later.

3. Break the eggs into a bowl and tip in the caster sugar. Whisk the eggs and sugar until they look thick and creamy and have doubled in size.

4. Pour the cooled chocolate mixture over the egg mixture, then gently fold together

5. Sieve the flour and cocoa into the wet ingredients then continue to fold the mixture gently with a spatula until everything is fully combined

6. Pour the mixture into the prepared tin and level the mixture with the spatula. Put in the middle of the over and bake for 20 minutes

7. Crush a few of the mini eggs but leave some whole.

8. After 20 mins take the brownie out of the oven and press in the mini eggs, cut side up. Scatter over half of the mini eggs too and put back into the over for a further 5 mins

9. Once baked, top with the remaining mini eggs leave to cool and then place in the fridge for an hour to firm up

Lemon Cheesecake

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Ingredients

  • 110g digestive biscuits
  • 50g butter
  • 40ml The Groovy Food Company Light Amber & Mild Agave Nectar
  • 25g light brown soft sugar
  • 350g mascarpone
  • 75g caster sugar
  • 1 lemon, zested
  • 2-3 lemons, juiced (you’ll need around 90ml)

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Method

1. Crush the digestives either in a food processor or in a sandwich bag with a rolling pin. Melt the butter in a saucepan, take off heat and stir in the brown sugar, agave nectar and crushed biscuits.

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2. Line the bottom of a 20cm cake tin with baking paper, then press the biscuit mixture into the bottom of the tin. Place the tin in the fridge to chill whilst you make the topping.

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3. In a bowl, beat the mascarpone, lemon zest and juice and caster sugar until smooth. Spread the mixture over the base and chill for a couple of hours. Grate some more lemon zest over the top, slice and enjoy!

By Recipes