View RSS Feed

Chief Romance Officer

Rate this Entry

Easter Sweet Treat Recipes from Chef Stefan Spath

Hello Couples family,

Happy Easter season!

In Jamaica, the Easter holiday is a wonderful time to celebrate faith, family and of course, food. I sat down with Chef Spath and he has shared with us some DE-LICIOUS recipes to help make your Easter extra special with some added Jamaican flare this year.


Carrot, Ginger & Rosemary Easter Cake

 4 whole eggs
 150ml vegetable oil
 pinch of salt
 1/2 tsp baking soda
 300 g sugar
 80g raisins
 70g chopped walnuts
 280g flour
 1/2 teasp cinnamon powder
 1 tsp finely chopped fresh rosemary
 1 tsp finely grated fresh ginger
 1/2 tsp baking powder
 480 g grated carrots

Filling / Frosting
 1/2 cup brown rum
 240g cream cheese
 juice and zest of 1 lime
 150g icing sugar
 1 tbsp soft unsalted butter

 Combine eggs, oil, salt, baking soda and sugar. Mix well.
 In a separate container combine all remaining dry ingredients
 Now combine both wet and dry ingredients and mix well.
 Place into a grease paper lined round baking pan and bake in a pre-heated 375 degree Fahrenheit oven for about 50 minutes (check with a wooden skewer for doneness)
 Allow to cool overnight
 Slice cake twice diagonally
 Soak each layer with a little brown rum
 Combine Cream cheese with icing sugar, lime juice and zest and butter until smooth
 Fill the cake and cover the outside.
 Decorate as desired, using various easter ornaments and marzipan carrots

Name:  4.png
Views: 880
Size:  280.8 KB

Jamaican Hot Cross Buns

120ml Milk
1 tsp dry yeast
3 oz flour
Heat milk until lukewarm. Add yeast and combine well. Add flour and mix.
9oz flour
5 oz unsalted butter
1 1/2 sugar
pinch of salt
1 egg
a few drops of vanilla
rind of 1 lemon or lime

Put flour into a large mixing bowl. Add yeast / milk mix in the center. Cover with little flour and allow to rest (and rise) for about 30 minutes. In the meantime cream the butter until light and fluffy. Add all the other above ingredients (including the butter) to the flour / yeast mix and mix well (using a dough hook) - for at least 5 minutes.

4oz raisins
2 oz dried mango (finely chopped)
2 oz grated coconut
1oz toasted & chopped cashew nuts
1 tbsp freshly chopped mint

Add raisins, mango, coconut, mint and cashew nuts to the dough. Mix in quickly until well combined. Cover bowl with plastic and allow dough to proof (and rise) for about 1 hour.Take dough out of bowl and divide into 12 equal pieces. Shape into balls and place into a grease-paper lined ring or rectangular mold. Mix 2 tbsp of flour with a little water to form a thick paste. Using a paper piping bag, pipe crosses onto each bun. Proof for 10 more minutes and bake at 375 degrees Fahrenheit for about 20 minutes. Check with a wooden skewer to ensure they are done.Glaze Buns immediately with boiling apricot jam.

Name:  2.png
Views: 763
Size:  296.9 KB

Marzipan Easter Bunnies - Method to make 3 Bunnies
 400 g Marzipan (Modelling Almond Paste)
 100 g icing sugar
 20 g Cocoa Powder
 red, yellow and green food coloring


 Divide marzipan into various portions and color as desired
 Use icing sugar to prevent it from sticking to hands and table
 Shape bunnies as shown in the picture - or to your liking, using your own imagination
 Basic Ratio for the bunnies shown - 1 part for the head, 1 part body & 1 part divided for feet and arms

Name:  3.png
Views: 649
Size:  255.8 KB

I wish you all a wonderful Easter with family and friends!

One love,