Easter is one of my favorite vacations of the 12 months. I’m a fiend for decent pass buns; I love making and ingesting Easter eggs and don’t even get me began on the roast dinner. Using many critical festive flavors, I decided to take a candy technique to a savory conventional: pizza. Yes, I’m launching the Easter pizza. We speak me a simnel cake-stimulated base, apricot jam, chocolate, and hazelnut spread and, to finish it all off, a few Easter eggs. Who has pizza for Easter? We do.
- Prep 20 min
- Cook 30 min
- Serves 8
- 250g unsalted butter
- 150g light muscovado sugar
- ½ tsp almond extract
- One egg
- 300g plain flour
- 1 tsp salt
- ½ tsp bicarbonate of soda
- 2 tsp ground cinnamon
- Zest of two oranges
- Zest of two lemons
- 200g combined dried fruit
- 100g glace cherries, chopped
- 80g apricot jam
- For the topping
- 200g chocolate and hazelnut unfold
- 1 handful chopped Mini Eggs
- 1 handful chopped Easter eggs
- 3 tbsp floor almonds
Heat the oven to 180C (160C fan)/gasoline 4. Grease and line a 25cm, round, free-bottomed cake tin with baking parchment. Cream the butter and sugar in a big bowl until mild and fluffy. Add the almond extract and egg, then blend once more. Sieve the flour, salt, and bicarb right into a separate bowl. Stir within the cinnamon, zest of each fruit, dried fruit, and cherries. Combine the flour and butter mixtures and blend properly. Scoop the dough into the prepared cake tin and bake for 30-40 minutes until it nevertheless has a slight wobble in the middle.
Add a touch of heat water to the jam and provide it a quick stir. Using a pastry brush, brush the jam over the cookie, go away to cool in the tin, then transfer to a cord rack. To make the topping, gently melt the chocolate and hazelnut unfold in a pan set over a low warmness. Squiggle the unfold over the top of the “pizza” base, sprinkle over the chopped chocolate eggs, then the ground almonds for the “cheese.
