Easter is a wonderful time to gather around the table and share memorable moments with your friends and family. While chocolate bunnies and eggs are often the stars of the dessert table, recipe content creator, Mandy Maiorano (@madeby.mandy) shares two of her favourite Easter baking recipes. Enjoy an Easter Hummingbird Cake and whip up a delectable crowd-pleaser with her Mini Easter Cheesecake Pots. 

The Easter Hummingbird Cake is a perfect centrepiece, offering a delightful balance of spice and seasonal ingredients, layered with the tangy creaminess of a cream cheese frosting. Mandy’s Mini Easter Cheesecake Pots are also a great dessert option. Light and creamy with a buttery biscuit base, these mini cheesecake pots are delicately flavoured with vanilla and a hint of lemon for a fresh Easter finish.

Whether you are aiming for a showstopping cake or an unbeatable cheesecake pot, everyone will have something to satisfy their sweet tooth this Easter. 

Easter Hummingbird Cake

Serves 10

For the cake:

• 375g plain flour.
• 1 tsp baking powder.
• 1 tsp bicarb soda.
• 1½ tsp ground cinnamon.
• ½ tsp ground cardamom.
• ½ tsp ground allspice.
• ½ tsp salt.
• 330g ripe bananas, mashed (about 3 medium bananas).
• 230g crushed pineapple, not drained.
• 3 eggs.
• 240ml olive oil.
• 150g brown sugar.
• 150g caster sugar.
• 2 tsp vanilla extract.
• (Optional); 250g pecans, roughly chopped (plus extra for decorating).

Cream Cheese Frosting

• 400g cream cheese, softened.
• 100g unsalted butter, softened.
• 450g icing sugar.
• 1 tsp vanilla extract.
• Zest of 1 lemon (or lime).
• Pinch of salt.

To decorate

• Mini Easter eggs.
• Chocolate bunny.
• (Optional); extra chopped pecans.

Method

1.     Preheat the oven to 175°C. Grease and line two 20 cm round cake tins (spring-form works 2. 3. 4. 5. 6. 7. 8. best).

2.     In a large bowl, whisk together the mashed banana, crushed pineapple, eggs, olive oil, brown sugar, caster sugar and vanilla until smooth.

3.     In a separate bowl, whisk together the flour, baking powder, bicarb soda, cinnamon, cardamom, allspice and salt.

4.     Add the dry ingredients to the wet mixture and gently whisk until just combined. Fold through the chopped pecans.

5.     Divide the batter evenly between the prepared tins. Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean. Allow cakes to cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.

6.     For the frosting, beat the cream cheese and butter together until smooth and creamy. Add the icing sugar, vanilla and a pinch of salt, then beat until light and fluffy.

7.     Once completely cool. Spread a generous layer of cream cheese frosting over the first cake, then place the second cake on top and top with more frosting.

8.     Scatter extra chopped pecans around the border of the cake (if no allergies are present in your group). Finish with mini eggs and a chocolate bunny in the centre if desired, then serve.

Mini Easter Cheesecake Pots

Makes 4-6 (depending on size of glass)

For the base

• 250g sweet biscuits, crushed (eg. Digestives, Nice or Arrowroot).
• 125g unsalted butter, melted.

For the cheesecake filling

• 300g cream cheese, softened.
• 120ml thickened cream.
• 70g icing sugar.
• 1tsp vanilla extract.
• 1tsp fresh lemon juice.

For garnish

• Mini Easter eggs.

 Method

1.     Combine the crushed biscuits in a bowl and melted butter until well mixed.

2.     Divide half of the mixture evenly between 4-6 jars or coupe glasses. Reserve the remaining crumble for layering later.

3.     Beat the cream cheese until smooth and creamy. Add the icing sugar, vanilla extract and lemon juice and mix until fully combined. In a separate bowl, whip the cream to soft peaks.

4.     Gently fold the whipped cream into the cream cheese mixture until light and smooth.

5.     Spoon the cheesecake filling over the biscuit base. Sprinkle over some of the reserved biscuit crumble.

6.     Refrigerate for at least 2 hours, then finish with mini eggs on top.

Find everything you need to serve up these delicious recipes on your next trip to Colonnades.