Catherine Fulvio’s Easter Bundt Cake with Siúcra

Catherine's Coconut Chocolate Easter Bundt Cake

It's an Easter Eggstravaganza.... inspired by Siúcra Ireland!

 coconut chocolate easter bundt cake catherine fulvio ie

 Serves 10 to 12



3 tbsp melted butter, for brushing the tin
2 tbsp cocoa powder, for the tin

300g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
60g cocoa powder

160g dark chocolate, chopped
1tsp vanilla extract
120ml warm milk

180g butter, softened
150g Siúcra Rich Brown Sugar
4 eggs

80g desiccated coconut

For the ganache
180ml cream
180g dark chocolate

3 tbsp toasted coconut flakes
Pink and blue mini Easter eggs

To make the Bundt cake
1.    Prepare a 1.5 litre Bundt tin, brush the tin generously with melted butter and dust cocoa powder into the tin, tapping out the excess powder.
2.    Preheat the oven to 180°C/fan 160°C/gas 4.
3.    Sift the flour, baking powder, bicarbonate of soda and cocoa powder into a bowl.
4.    Melt the chocolate over a Bain Marie (bowl over a saucepan of simmering water).
5.    Remove the bowl from the pan, stir in the vanilla extract and warm milk.
6.    Whisk the butter and dark brown caster sugar together until light and fluffy.
7.    Add the eggs, one at a time.
8.    Fold in the chocolate milk mixture along with the desiccated coconut.
9.    Finally, lightly fold in the flour, baking powder and bicarbonate of soda.
10.    At this stage, if the cake batter is too stiff add a few tablespoons of milk.
11.    Pour into the prepared Bundt tin and bake for about 40 to 45 minutes until cooked or when a skewer is inserted it will come out clean. Remove from the oven and place on a cooling rack. Leave for about 20 minutes before turning over to turn out. Carefully loosen the centre by lightly edging a knife between the cake and the tin.

To make the ganache
1.    Place the cream and dark chocolate into a saucepan over a low heat and melt until a thick ganache sauce forms. Remove from the heat and leave to cool slightly.

To decorate
1.    Place on the cake stand, pour the ganache over the cake.
2.    Sprinkle over the coconut flakes and arrange the mini Easter eggs on top.

Happy Easter baking!








Catherine Fulvio’s Irish Cream Cake

Catherine Fulvio’s Irish Cream Cake

Perfect for St Patrick's Day!

 Irish cream paddys day tart IMG 4890

Irish Coffee Cheese Cake

Makes 1 x 23cm

This is a delicious and easy dessert for St Patrick's Day.  It doesn't have green colouring but it is perfect for the weekend that is in it with a great flavours of Ireland to enjoy.  It has a biscuit base but it is baked and truly scrumptious.

For the base

300g digestive biscuits

½ tsp ground ginger

150g butter, melted

For the filling

300g soft cream cheese

100g crème fraiche

50g soft dark brown sugar

3 eggs

1 shot espresso (30ml)

2 tbsp whiskey

Preheat the oven to 170°C/fan 150°C/gas 3. To make the base, brush a 23cm loose base tart tin with melted butter.   

Place the biscuits in a food processor and crush until fine crumbs form.

Transfer the biscuit crumbs to a bowl, add the ginger then pour over the melted butter and mix thoroughly until the crumbs are completely coated.

Tip them into the prepared tin and press firmly down into the base and up the sides. Set in the fridge for 20 minutes.

To make the filling, mix the cream cheese, crème fraiche, dark brown sugar, eggs, espresso and whiskey together in a large jug.

Pour the mixture into the biscuit base and smooth evenly. Place in the oven to bake for about 30 to 35 minutes or until just set.

Carefully remove from the oven and cool completely in the tin before removing from the tin. Serve with a good coffee.  

Tip: Still staying Irish – change the whiskey to 4 tbsp of Irish cream for a really delicious pie.

Catherine Fulvio’s Meatballs in a Spicy Tomato Sauce

Catherine Fulvio’s Meatballs in Spicy Tomato sauce

Meatballs in Spicy Tomato Sauce - perfect for spicing up a chilly day!


Serves 6

Meatballs form the secondi or meat course at the Italian table, while pasta is the primi, so

they would not traditionally be served together. That said, they work well together, so if this

takes your fancy, allow 400–450g of dried spaghetti to serve four. I also sometimes add

50g freshly grated Parmesan to the meatballs and reduce the salt, yum!



for the meatballs:

50g fresh breadcrumbs

100ml milk

1 onion, finely chopped

1 garlic clove, finely chopped

225g minced pork

225g lean minced beef

1 tsp dried oregano

1 tsp salt

1⁄2 tsp freshly ground black pepper

1 egg, beaten

extra virgin olive oil

for the spicy tomato sauce:

1 tbsp extra virgin olive oil

1 red chilli, deseeded and finely chopped

1 onion, finely chopped

2 cloves garlic, finely chopped

175ml vegetable stock

500g tinned chopped tomatoes

2 tbsp tomato puree

salt and freshly ground black pepper

pasta, to serve

  1. To make the meatballs, firstly soak the breadcrumbs in the milk.
  2.  Mix the chopped onion and garlic with the pork and beef. Add the breadcrumbs,oregano, salt and pepper to the meat mixture and mix well. Add in the beaten egg and mix thoroughly. Roll the mixture into small balls.
  1. Heat some oil in a frying pan and add in the meatballs. Fry for approximately 5 minutes,turning occasionally, until browned on all sides. Remove from the heat and set aside.
  1.  To make the sauce, heat the oil in a large saucepan. Add the chilli and onion and cook on a low heat for 7–10 minutes, until softened. Add the garlic, stock, tinned tomatoes, tomato puree, salt and pepper. Bring to the boil and allow to simmer for 5 minutes.
  2. Add the meatballs to the sauce and leave to simmer for 10 minutes to heat through.
  3.  Serve with your favourite pasta and sprinkle grated Parmesan on top.

* Have a bowl of cold water beside you when forming the meatballs to dip your hands into, as keeping your hands moist prevents the meat from sticking when forming the balls.

Buon Appetito!







Catherine Fulvio’s Fig, Almond & Chocolate Biscotti with Whirlpool

Catherine Fulvio’s Fig, Almond & Chocolate Biscotti with Whirlpool

Catherine's Fig, Chocolate and Almond Biscotti are great for dipping! Enjoy with hot chocolate, coffee or even a glass of dessert wine!

For perfect results bake with the Whirlpool 6th Sense Oven.


Whirlpool Italy fig biscotti


Preparation - 45 mins, Cooking - approx 30 mins & makes 30 pieces


300g plain flour

½ tsp baking powder

220g caster sugar

80g ground almonds

3 eggs

4 dried figs, chopped

50g chocolate drops

1 lemon, zest only



Preheat the Whirlpool 6th sense oven to 160C/fan 140C. Line a baking tray with parchment.


To prepare the biscotti, combine the plain flour, baking powder, caster sugar and ground almonds together.


Beat in the eggs. Pour in most of the egg and combine. The dough must be stiff. You may not need all the beaten egg.


Mix in the dried figs, chocolate chip and lemon zest by hand until just incorporated.


Place on a floured surface and knead gently. If moist add extra flour on the surface.


Divide the dough in two and place on the lined baking tray and form into two logs about 5cm in diameter. Leave enough space between them as they will spread.


Bake for 30 minutes until lightly browned and fairly firm to the touch. Remove from the oven, leave the logs on the tray for 10 minutes then carefully transfer them to a cutting board. Using a serrated knife, slice about 2cm thick but if you like yours thinner then 1cm works too, though it is a little more delicate to handle.


Arrange the slices flat on the baking trays lined with parchment and return to the oven for 25 to 30 minutes until dry and crisp turning them once.


Leave on the tray to cool completely before moving. Store in an airtight container.

* For more of Catherine's recipes with Whirlpool's 6th sense oven, see for example ;

Siúcra & Catherine Fulvio’s Cannoli Pancakes

Siúcra & Catherine Fulvio’s Cannoli Pancakes


Siucra Cannoli pancakes


Enjoy a creative meal with Siúcra and Catherine Fulvio’s Cannoli Pancakes.  This Italian inspired recipe takes the traditional pancake to a whole new delicious level. This delectably decadent but easy breakfast idea will bring big smiles to the little ones faces!

Serves 10 – 12 people (depending on the size of the pancakes)



For the filling

250g ricotta

100ml whipped cream

4 tbsp. Siúcra Icing Sugar

½ tsp ground cinnamon

¼ tsp vanilla bean paste

2 tbsp. Marsala (or sherry)

2 lemons, zest only

2 tbsp. candied lemon peel

80g dark chocolate, chopped

For the pancakes

180g plain flour

¼ tsp salt

2 tbsp. Siúcra Caster Sugar

1 egg

250ml milk

2 to 3 tbsp water, if batter is too thick

Butter & sunflower oil, for frying

Siúcra Icing Sugar, to dust

Melted chocolate, to decorate


To prepare the filling

  1. Whisk together the ricotta, cream and Siúcra Icing Sugar. Add the ground cinnamon, vanilla bean paste, Marsala and lemon zest.
  2. Lightly fold in the candied lemon peel and chopped chocolate. Spoon into a piping bag without a nozzle and place in the fridge until the pancakes are ready to be assembled.

To make the pancakes

  1. Place the flour, salt and Siúcra Caster Sugar into a bowl.
  2. Whisk the egg and milk together in a jug and then pour it into the flour mix until a thin batter forms.
  3. Pour this back into the jug as it will be easier to pour into the frying pan and leave the batter to settle for 10 minutes.
  4. To cook the pancakes, heat the frying pan and add a little butter and oil. Pour some batter into the hot pan and swirl it around to form a circle. The pancakes should be small to represent the size of a cannoli (8-10cm) so choose a small frying pan.
  5. Cook for about 1½ minutes until golden and then flip or lift over and cook for about another ½ minute.
  6. Place on a clean plate continuing to make all the batter.
  7. Place sheets of parchment paper in between the pancakes to prevent them from sticking and allow to cool.

To serve

  1. Pipe the filling lengthways in the cooled pancakes and roll up, place the cannoli pancakes on a serving platter, dust with icing sugar and spoon over melted chocolate.
  2. Serve immediately and enjoy!

Fine foodCatherine FilvioGood living


Ballyknocken House & Cookery School
Glenealy, Ashford,
Co Wicklow, A67 X720
Ireland. Tel: +353 (0)404 44627
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