Now, I saw this idea on Cupcake Project whilst perusing the Internet for food blogs to follow and I just HAD to try it. I mean, c’mon! Cake baked inside an egg?! It’s the perfect amount of weird and wonderful that it just had to be done! Also, cake is involved.
Obviously, being me, I had to get arty (and somewhat sciencey?!) with them.
Normally white eggs are quite difficult to find in the UK, but some supermarkets start stocking them around Easter time. I managed to hunt mine down in my local convenience store. Londis ftw. I was a little surprised with how easily the cake baked in the egg shells. Not to mention how easy it was to peel away the shell from the chocolate cake egg/scoff my face!
Definitely a cute little Easter bake, and they make adorable gifts! Just in time for the Easter weekend ;).
I often say I must have been Italian in a past life. (Issy is also partly to blame!)
So it was only a matter of time before I made something that included all of these bad boys.
A sweetness from the tomatoes, a sharpness from the olives, a smokiness from the prosciutto, and a creaminess from the mozzarella… all surrounded by flaky, buttery pastry.
Tastes like love.
…and they just so happen to be heart shaped.
Coincidence?
INGREDIENTS
1 pack of ready rolled puff pastry
100g sun-dried tomatoes, roughly chopped
75g green olives, finely chopped
6 slices of prosciutto
150g mozzarella, torn roughly
1 tsp oregano
1 tsp basil
salt and pepper to taste
1 egg, beaten
METHOD
Preheat oven to 200°C.
Unroll the thawed puff pastry.
Scatter the tomatoes and olives over the pastry, leaving a little bit of a border. Lay the slices of prosciutto and mozzarella on top. Sprinkle on the herbs, salt and pepper.
To roll, fold in one edge towards the middle.
Repeat on the other side.
Then fold down the middle. Use the beaten egg to ensure they stick if necessary.
Freeze for 15 mins.
Slice the log into 1/4 inch thick slices and place onto a baking tray lined with parchment.
Bake for approximately 20 minutes or until golden brown. If the puff pastry gets too soft when slicing, freeze for an extra 10-15 mins before baking.
Allow to cool slightly, or to room temperature, before serving.
Last weekend, most of our little group of Uni friends (‘The Bridge Roaders!’) travelled down to Oxford to visit our friend Claire for a much needed reunion.
We pretty much spent the weekend walking around Oxford, drinking copious amounts of tea, eating crumpets, and taking photos.
Taking MANY photos.
Saturday started off with a leisurely walk around Christ Church Meadow.
Christ Church – one of the colleges of the University of Oxford. Also provided filming locations for some of the Hogwarts scenes in the Harry Potter films. Just saying.
With an SD card full of flowers, we then moseyed further into the city… following Claire, our tour guide for the weekend (complete with tour guide umbrella!).
Grove Walk.
In the Bodleian Library Courtyard. Also provided filming locations for the Harry Potter films.
The Tower of the Five Orders.
The Radcliffe Camera.
Hertford College.
Hertford Bridge, more popularly known as The Bridge of Sighs… named as it supposedly resembles the bridge in Venice of the same name.
Possibly the cutest little stationary shop ever – Scriptum on Turl Street.
We then stopped for ice cream at G&D’s… because well, dessert before dinner is totally acceptable.
After a dinner of delicious fajita’s, we then went out for cocktails. Many silly photos were taken.
Oxford Selfie.
The next morning we were greeted to a, somewhat obligatory, ‘Bridge Road Reunion Crumpet Breakfast’.
Crumpet loaded with butter, crunchy peanut butter and Nutella – or the ‘Dirty Crumpet’. (strawberry on the side in an attempt to make it look slightly healthier).
Suitably fed, we then made our way into the city for some more sightseeing.
Oxford University Parks.
Another SD card of flowers.
Though, it wasn’t long before we got hungry again… so we made our way to Oxford Covered Market in search of pies.
acornsandcustard.com 