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Heavenly Easter Treats

20 March 2014


Swedish Easter Bread

Swedish Easter Bread

Carrot Cake

Carrot Cake

Marble Cake

Marble Cake





Scrumptious recipes to tantalise and awaken your taste buds this Easter.

Not only does Easter bring all of us a much-needed long weekend to spend with the family, it also means it’s time for some delicious food and treats!

Cooking and baking over Easter time dates all the back to the ancient Greeks. While this holiday is celebrated differently throughout the world, people often tend to make fish or ham for their Easter dinner. This Easter though, we’ve decided to focus on the types of food that you can snack on throughout the long weekend – such as your fresh breads and sweet indulgences.

This month, we have teamed up with The Pastryworks to give you some lovely recipes – from Easter basket cupcakes to some traditional Easter bread.

Here are some easy recipes for you to follow to make sure that your cooking is the star of this year’s Easter weekend with the family!

Swedish Easter Bread (Cinnamon Buns)

Makes 12 buns using House of York’s pie pan silicone mould

For the dough

  • 2 ½ tsp active dry yeast 
  • 1 tsp salt
  • 3 tbsp granulated sugar 
  • 3 ½ cups all-purpose flour
  • ½ cup milk 
  • 1 egg, lightly beaten
  • 2 tbsp unsalted butter

For the filling

  • 1/3 cup light brown sugar
  • 2 tsp ground cinnamon
  • 2 tbsp unsalted butter, melted and cooled

For the glaze

  • 1 ½ cups of confectioner’s sugar
  • 3 tbsp unsalted butter, melted and cooled
  • 3 tbsp milk


  1. To make the dough, dissolve the yeast and 1 tablespoon of the sugar in 1/2 a cup of lukewarm water. Set aside for about 5 minutes until foamy. Meanwhile, warm the milk in a saucepan. Add the butter, remaining sugar and salt and stir until dissolved. Remove from the heat.
  2. Sift 3 cups of flour into a large bowl. Add the yeast, warm milk mixture and the egg and stir to make a dough. Knead for 10 minutes until the dough is soft, silky and pliable. Form it into a ball. Place in a buttered bowl and turn to coat the dough all over. Cover with plastic wrap and leave to rise until twice its original size. This will take about 2 hours. At this point, the dough can be left overnight in the fridge, ready to use the next morning.
  3. When well risen, punch down the dough, then leave to rest for 10 minutes. Meanwhile, butter a baking sheet. Prepare filling by mixing the sugar, cinnamon, and nuts in a small bowl.
  4. Roll out the dough into a rectangle, measuring about 12 x 9 inches. Brush with the melted butter. Sprinkle the filling mixture over the dough, pressing it in slightly. Roll up the dough like a jelly roll, starting at one long side. Using a sharp knife, cut the roll across into 12 equal slices. Arrange the rolls, cut-side up, in the House of York baking mould. Allow to rise for at least 40 minutes until doubled in size.
  5. Preheat the oven to 170°C. Bake for 15-20 minutes, or until well risen and golden. While the buns are in the oven, prepare the glaze. Sift the confectioners' sugar into a bowl. Whisk in the melted butter and enough milk to make a thick but pourable mixture. When the buns are ready, remove from the oven. Pour the glaze over them and leave to set for a few minutes.

Carrot Cake with Cream Cheese Frosting

Makes 3 layers in House of York’s pie pan silicone mould

For 3 Cake Layers

  • Butter, for pans 
  • 1 tsp salt
  • 2 cups flour, plus extra for pans 
  • 4 eggs
  • 2 cups sugar 
  • 1 ½ cups vegetable oil
  • 2 tsp baking soda 
  • 3 cups grated carrots
  • 2 tsp ground cinnamon 
  • 1 ½ cups chopped pecans, optional

For the Frosting

  • 450g cream cheese at room temperature
  • 110g butter at room temperature
  • 350g powdered sugar
  • 1 tsp vanilla extract


  1. Preheat the oven to 160°C.
  2. In a large bowl, combine flour, sugar, baking soda, cinnamon and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.
  3. Divide between 3 House of York round silicone moulds. Bake for approximately 25 - 35 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow it to cool completely before frosting.
  4. Add all the frosting ingredients into a medium bowl and beat until fluffy using a hand mixer. Spread frosting on top of each cake layer. Stack the cakes on a cake board and ice the outside and top.
  5. Cover the cake in white rolled fondant and decorate as desired for Easter.

Marbled Guglhupf (Marble Cake)

Makes one in the House of York chiffon pan


  • 250g butter 
  • ½ cup milk
  • 250g sugar 
  • 375g flour
  • 1 tsp vanilla extract 
  • 1 ½ tsp baking powder
  • 5 eggs 
  • 3-4 tsp cocoa powder unsweetened
  • 1 pinch of salt


  1. Mix butter and sugar until creamy. Then add the eggs and vanilla.
  2. Mix baking powder with flour and salt, then add to the batter and mix until combined.
  3. Add half of the batter into the House of York chiffon mould and mix the remaining batter with cocoa powder. Place the cocoa batter on top of the other batter.
  4. With a knife or fork, go through the cake several times.
  5. Bake in the preheated oven at 166°C for 60 minutes. Once baked, let it cool off and take it out of the mould. Drizzle with melted chocolate and dust with powdered sugar.

Red Velvet Easter Cupcakes

Makes 24 cup cakes in 2 House of York muffin pans

For the Cupcake

  • 2 ½ cups of cake flour 
  • 1 cup buttermilk at room temperature
  • 1 ½ cups sugar 
  • 2 large eggs
  • 1 tsp baking soda 
  • 2 tbsp red food colouring
  • 1 tsp salt 
  • 1 tsp white distilled vinegar
  • 1 tsp cocoa powder 
  • 1 tsp vanilla extract
  • 1 ½ cups vegetable oil

For the Frosting

  • 330g unsalted butter at room temperature
  • 1300g sifted powdered sugar
  • 1/2 cup milk
  • 3 tsp vanilla extract
  • Food colouring as desired


  1. Preheat the oven to 160°C and line 2 House of York muffin pans with cupcake holders.
  2. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food colouring, vinegar and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
  3. Divide the batter evenly among the muffin pans about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Remove from oven and cool completely before frosting
  4. For the frosting, cream the butter in the bowl of an electric mixer, fitted with the paddle attachment. Add the sugar, milk and vanilla extract. Mix on low speed for 1 - 2 minutes, until thickened. Add the food colouring and turn the mixer off. Using a spatula, fully incorporate the colour into the frosting.
  5. Pipe icing onto cupcake and decorate with fondant or marzipan Easter bunnies and carrots.

The Pastryworks was founded and is run by Ralph Gottschalk, who brings his 5-star-experience from 4 different continents to Port Elizabeth. His Pastryworks bakeries in Fernglen and Walmer offer a wide range of delectable treats such as decadent brownies, cakes, desserts and pastries; as well as savoury treats such as crispy pies, sausage rolls, fresh breads and yummy quiches.

Every couple of months, The Pastryworks hosts a charity cooking lesson, where all proceeds go to a charity of their choice. The next one is on 11 April 2014 at 18:30 and proceeds are going towards Estienne Smith’s surgery – he was diagnosed with both Lymphedema and Hyperlipidaemia. It is R225 per person and you will be cooking Asian-style fast food using our very own bamboo product range. There will also be a lucky draw where the winner will win a hamper of House of York bamboo items.

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