easy peasy Briony’s showstopping Easter cake is simple when you know how… cheat it! ‘Too busy to bake from scratch? Buy a ready-made Victoria sponge, then ice and decorate it. You will still have put in the effort!’ perfectly imperfect ‘Don’t worry about making the buttercream icing look perfect; you can use the decorations to hide any mistakes.’ skill with sprinkles ‘After icing, carefully wrap a length of baking paper around the cake, leaving a 3cm gap at the bottom. Put some sprinkles in your palm and press against the icing. Then, turn the cake slightly and add more. The paper acts as a guide to help keep the line of sprinkles level.’ 30 | asda.com/groceries
Raspberry tarts
‘Crammed with crème fraîche and juicy fruit then sprinkled with chocolate eggs, these are the ideal treat for your Easter table.’ MAKES 12 READY IN 45 MINS, PLUS COOLING PRICE PER SERVING 40p ● 100g unsalted butter,
softened, plus extra to grease ● 125g plain flour ● 50g ground almonds ● 25g caster sugar ● 1 medium egg yolk ● 1 egg, beaten with 1tsp water, to glaze ● 200g reduced fat crème fraîche ● 200g fresh raspberries ● 30g Cadbury Mini Eggs, chopped
1 Preheat the oven to 190C/170C Fan/Gas 5. Grease a 12-hole bun tin with a little butter. 2 Mix together the flour and almonds in a large bowl. In another bowl, beat the butter and sugar until smooth. Add the yolk, mix to combine; stir in the flour mixture. Tip out onto a floured surface; bring to a dough with your hands. Wrap in clingfilm and chill for 30 mins.
3 On a floured surface, roll out the dough to ½cm thick. Cut out 12 circles, each 8cm, using a cookie cutter – re-roll any offcuts as necessary. Press into the holes of the prepared tin, prick the bases with a fork and brush with the egg glaze. Bake for 13-18 mins until golden; set aside to cool. 4 Divide the crème fraîche between the cooled pastry cases. Top each with 3 raspberries, then sprinkle over the chopped mini eggs before serving. Energy 838kJ 200kcal
10%
Each 71g serving contains Fat Saturates Sugars
Salt
High
Low
12.8g 6.7g 18%
High
34%
7.8g 0.05g Med
9%
1%
of your reference intake Typical energy values per 100g: 1,180kJ/282kcal
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