50+ Irresistible Easter Mary Berry Desserts for Every Occasion

Easter is the perfect time to indulge in delicious desserts that bring people together, and who better to inspire your Easter treats than the legendary Mary Berry?

Known for her classic British baking recipes, Mary Berry has mastered the art of crafting desserts that are both simple and elegant.

Whether you’re looking for fruity springtime tarts, rich and decadent cakes, or light and airy treats, her Easter-inspired desserts are a great way to celebrate the season.

In this article, we’ve gathered over 50 of Mary Berry’s best Easter dessert recipes, each sure to delight your family and guests during this special time of year.

From traditional favorites to fresh new ideas, you’ll find everything you need to make this Easter unforgettable.

50+ Irresistible Easter Mary Berry Desserts for Every Occasion

Mary Berry’s Easter dessert recipes offer a delightful combination of elegance and taste, perfect for celebrating the season with family and friends.

Whether you’re looking for a show-stopping cake, a light fruity treat, or something in between, Mary Berry’s desserts are sure to add a touch of warmth and sweetness to your holiday table.

With over 50 recipes to choose from, you can easily find the perfect dessert to suit your taste and make your Easter feast complete.

So, gather your ingredients, preheat your oven, and get ready to bake up a storm with Mary Berry’s foolproof recipes that will have everyone coming back for seconds.

Easter Simnel Cake

The Easter Simnel Cake is a traditional British treat that embodies the essence of the season. A rich fruitcake topped with a layer of almond paste, it’s decorated with 11 marzipan balls representing the apostles (minus Judas). Mary Berry’s classic approach ensures a moist and flavorful cake that is a feast for both the eyes and the palate. Whether you’re hosting an Easter brunch or simply indulging in some springtime baking, this recipe is a delightful nod to tradition.

Ingredients

• 225g softened butter
• 225g caster sugar
• 4 large eggs
• 225g self-raising flour
• 225g sultanas
• 100g currants
• 50g mixed peel
• 2 tsp mixed spice
• 500g marzipan
• 2 tbsp apricot jam
• 1 tbsp milk

Instructions

1. Preheat your oven to 160°C/140°C fan/gas mark 3. Grease and line a 20cm round cake tin.
2. Cream butter and sugar together until light and fluffy. Gradually add the eggs, one at a time.
3. Fold in the flour and mixed spice. Add the sultanas, currants, and mixed peel, mixing well.
4. Spoon half the mixture into the tin and level it. Roll out a third of the marzipan to a circle matching the tin’s size and place it on top of the cake mixture.
5. Add the remaining mixture on top of the marzipan layer and smooth it out.
6. Bake for about 2 hours, or until a skewer inserted in the center comes out clean. Cool in the tin for 10 minutes before transferring to a wire rack.
7. Once cooled, roll out another third of the marzipan for the top. Brush the cake with warmed apricot jam and place the marzipan circle on top.
8. Roll 11 marzipan balls and arrange them around the edge. Brush with milk and lightly toast under a grill until golden.

The Easter Simnel Cake brings a sense of nostalgia and warmth to your celebrations. Its blend of sweet fruit, fragrant spices, and marzipan creates a symphony of flavors that’s hard to resist. As a centerpiece for your Easter table, it’s sure to impress your loved ones and spark conversations about its historical significance.

Lemon Drizzle Hot Cross Bun Pudding

Looking for a fresh twist on traditional Easter flavors? Mary Berry’s Lemon Drizzle Hot Cross Bun Pudding elevates humble buns into a zesty dessert bursting with flavor. Combining the tang of lemons with the comforting spices of hot cross buns, this pudding is a modern masterpiece perfect for Easter feasting. Serve it warm for a truly indulgent experience that’s guaranteed to become a family favorite.

Ingredients

• 6 hot cross buns, halved
• 50g butter, softened
• 3 large eggs
• 300ml double cream
• 300ml whole milk
• 100g caster sugar
• Zest and juice of 2 lemons
• 2 tbsp lemon curd

Instructions

1. Preheat your oven to 180°C/160°C fan/gas mark 4. Butter a large baking dish.
2. Spread butter on each hot cross bun half and arrange them in the dish.
3. In a bowl, whisk together eggs, cream, milk, sugar, lemon zest, and juice until smooth.
4. Pour the custard mixture evenly over the buns, ensuring they soak up the liquid.
5. Add dollops of lemon curd throughout the pudding for bursts of flavor.
6. Bake for 30–35 minutes or until golden and set. Serve warm with a drizzle of cream or custard.

Lemon Drizzle Hot Cross Bun Pudding offers a delightful contrast of textures and flavors that’s perfect for an Easter dessert. Its light, zesty notes balance the rich custard, making it an ideal finale to your springtime celebrations. This unique take on hot cross buns will have everyone coming back for seconds.

Easter Chocolate Nest Cheesecake

Mary Berry’s Easter Chocolate Nest Cheesecake combines elegance with fun, making it a hit for both adults and children. This no-bake dessert features a velvety chocolate filling on a buttery biscuit base, topped with adorable chocolate nests filled with mini eggs. It’s a showstopper that brings joy and indulgence to your Easter table.

Ingredients

• 250g digestive biscuits, crushed
• 100g unsalted butter, melted
• 400g cream cheese
• 200ml double cream
• 100g icing sugar
• 200g dark chocolate, melted
• 100g milk chocolate, melted
• 100g shredded wheat, crushed
• Mini chocolate eggs for decoration

Instructions

1. Mix the crushed biscuits with melted butter and press into a springform tin to form the base. Chill for 30 minutes.
2. Beat cream cheese, icing sugar, and double cream together until smooth. Fold in the melted dark chocolate. Pour the mixture over the biscuit base and smooth the top. Chill for at least 4 hours.
3. For the nests, mix the crushed shredded wheat with melted milk chocolate and shape them into small nests on baking parchment. Leave to set.
4. Once the cheesecake is set, top with the chocolate nests and fill each with mini chocolate eggs.

The Easter Chocolate Nest Cheesecake is the perfect blend of decadence and festive fun. Its creamy texture and rich chocolate flavor make it irresistible, while the playful nests add a touch of whimsy. Whether for a gathering or as a gift, this dessert is a surefire way to make Easter extra special.

Easter Lemon and Raspberry Trifle

Mary Berry’s Easter Lemon and Raspberry Trifle is a refreshing, fruity, and decadent dessert that celebrates the vibrant colors of spring. With layers of tangy lemon curd, soft sponge cake soaked in raspberry syrup, and a luxurious vanilla custard topped with fresh raspberries, this trifle is both visually stunning and incredibly satisfying. Perfect for a family gathering or an Easter celebration, this dessert is sure to delight everyone with its balance of flavors and textures.

Ingredients

• 1 packet of sponge fingers
• 150g fresh raspberries
• 200ml raspberry juice or cordial
• 100g lemon curd
• 500ml double cream
• 400ml whole milk
• 4 large egg yolks
• 100g caster sugar
• 1 tsp vanilla extract
• 2 tbsp powdered sugar (for whipping cream)
• Extra raspberries and mint leaves for decoration

Instructions

1. In a large trifle dish, arrange a layer of sponge fingers at the bottom. Drizzle with raspberry juice or cordial until they are lightly soaked.
2. Spread a layer of lemon curd over the soaked sponge fingers.
3. For the custard, heat the milk in a pan until warm. Whisk together the egg yolks and sugar until pale and creamy. Slowly pour in the warm milk, whisking constantly.
4. Return the mixture to the pan and cook over low heat, stirring constantly until it thickens. Once thickened, remove from the heat and stir in the vanilla extract. Allow it to cool completely.
5. Whip the double cream with powdered sugar until soft peaks form.
6. Assemble the trifle by layering the cooled custard on top of the lemon curd, followed by fresh raspberries.
7. Top with whipped cream, and decorate with extra raspberries and mint leaves.
8. Refrigerate for at least 2 hours before serving.

The Easter Lemon and Raspberry Trifle offers a burst of fruity brightness and creamy indulgence in every spoonful. This dessert combines the tangy notes of lemon with the sweetness of raspberries, making it a fresh and light yet indulgent option for your Easter feast. Its beautiful presentation and rich flavors will be the perfect ending to your celebration.

Carrot Cake with Cream Cheese Frosting

Carrot cake is a classic Easter treat, and Mary Berry’s version is a beautiful combination of moist, spiced cake and smooth, tangy cream cheese frosting. The cake is rich with finely grated carrots and crunchy walnuts, while the frosting adds the perfect balance of sweetness. Whether for dessert or a special tea-time treat, this carrot cake will be the star of any Easter gathering.

Ingredients

• 250g self-raising flour
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp baking powder
• 1/4 tsp salt
• 4 large eggs
• 200g caster sugar
• 150ml vegetable oil
• 300g finely grated carrots
• 100g chopped walnuts (optional)
• 150g cream cheese, softened
• 75g unsalted butter, softened
• 200g icing sugar
• 1 tsp vanilla extract
• Orange zest for decoration

Instructions

1. Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and line two 20cm round cake tins.
2. In a large bowl, whisk together the flour, cinnamon, nutmeg, baking powder, and salt.
3. In another bowl, beat the eggs and caster sugar until light and fluffy. Gradually mix in the oil.
4. Fold in the grated carrots, followed by the dry ingredients. If using, fold in the walnuts.
5. Divide the mixture evenly between the prepared tins and bake for 25–30 minutes, or until a skewer inserted into the center comes out clean.
6. Let the cakes cool completely on a wire rack.
7. For the frosting, beat together the cream cheese and butter until smooth. Gradually add the icing sugar and vanilla extract until creamy and spreadable.
8. Once the cakes have cooled, spread frosting between the layers and on top. Decorate with orange zest for a vibrant touch.

This Carrot Cake with Cream Cheese Frosting is the ultimate Easter dessert, offering the perfect blend of spiced cake and tangy, creamy frosting. The moistness of the cake, along with the crunch of walnuts and the smooth frosting, creates an unforgettable dessert. It’s both comforting and celebratory, making it a must-try for your Easter spread.

Easter Chocolate Tart with a Raspberry Coulis

Mary Berry’s Easter Chocolate Tart with a Raspberry Coulis is a decadent yet refined dessert that brings the perfect mix of rich chocolate and tangy fruit. The silky chocolate ganache filling sits on a crisp biscuit base, while the raspberry coulis adds a fresh, tart contrast. This tart is a stunning centerpiece for any Easter gathering and offers a combination of flavors that will leave guests asking for the recipe.

Ingredients

• 250g digestive biscuits, crushed
• 100g unsalted butter, melted
• 200g dark chocolate, chopped
• 200ml double cream
• 2 tbsp golden syrup
• 2 tbsp butter
• 100g fresh raspberries
• 1 tbsp icing sugar
• 1 tsp lemon juice

Instructions

1. Preheat your oven to 180°C/160°C fan/gas mark 4. Grease and line a 23cm tart tin.
2. Mix the crushed biscuits with melted butter and press into the base of the tart tin. Bake for 10 minutes until slightly golden. Remove from the oven and let it cool.
3. For the ganache, heat the cream in a saucepan until it just begins to simmer. Remove from the heat and pour over the chopped dark chocolate. Stir until smooth and glossy. Add the golden syrup and butter, mixing until fully combined.
4. Pour the ganache into the cooled biscuit base and refrigerate for at least 2 hours, or until set.
5. For the coulis, blend the raspberries with icing sugar and lemon juice until smooth. Pass through a sieve to remove the seeds.
6. Once the tart is set, drizzle with raspberry coulis and garnish with extra raspberries.

This Easter Chocolate Tart with Raspberry Coulis is the epitome of indulgence. The rich, velvety chocolate pairs beautifully with the tartness of the raspberry sauce, offering a sophisticated twist on traditional Easter desserts. The contrasting flavors and textures will make this tart a showstopper that your guests will rave about long after Easter has ended.

Easter Coconut and Lemon Drizzle Cake

Mary Berry’s Easter Coconut and Lemon Drizzle Cake combines the tropical flavor of coconut with the zesty punch of lemon for a vibrant, spring-inspired treat. The cake itself is light and moist, thanks to the addition of desiccated coconut, while the tangy lemon drizzle adds the perfect finishing touch. It’s a beautiful choice for an Easter gathering, offering both refreshment and sweetness in each slice.

Ingredients

• 200g caster sugar
• 200g unsalted butter, softened
• 4 large eggs
• 200g self-raising flour
• 100g desiccated coconut
• Zest of 2 lemons
• 1 tsp vanilla extract
• Juice of 1 lemon
• 100g icing sugar

Instructions

1. Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and line a 20cm loaf tin.
2. In a large bowl, beat the butter and sugar together until pale and fluffy. Add the eggs one at a time, mixing well after each addition.
3. Sift in the flour and fold it through along with the desiccated coconut, lemon zest, and vanilla extract.
4. Pour the mixture into the prepared tin and level the top. Bake for 40–45 minutes or until a skewer inserted into the center comes out clean.
5. For the drizzle, mix the lemon juice with the icing sugar until smooth.
6. Once the cake has cooled slightly, poke holes all over the top with a skewer and pour the lemon drizzle over, allowing it to soak in.
7. Cool completely before serving.

The Easter Coconut and Lemon Drizzle Cake is a fresh and uplifting dessert, with the rich coconut and tangy lemon making a perfect duo. Its light texture and fragrant flavor make it an ideal treat for spring, and the drizzle adds a delightful sweetness that complements the cake’s moist crumb. This cake is guaranteed to brighten up your Easter table and will be loved by all who try it.

Easter White Chocolate and Raspberry Mousse

Mary Berry’s Easter White Chocolate and Raspberry Mousse is an indulgent and creamy dessert that pairs the sweetness of white chocolate with the tartness of fresh raspberries. The mousse is luxuriously smooth, while the raspberry coulis provides a burst of fruity freshness. This dessert is simple to prepare yet incredibly impressive, making it a perfect choice for an elegant Easter celebration.

Ingredients

• 200g white chocolate, chopped
• 300ml double cream
• 2 large egg whites
• 50g caster sugar
• 200g fresh raspberries
• 2 tbsp icing sugar
• 1 tsp lemon juice

Instructions

1. Melt the white chocolate gently in a heatproof bowl over simmering water, stirring occasionally. Once melted, remove from the heat and let it cool slightly.
2. Whip the double cream until it forms soft peaks.
3. In a separate bowl, whisk the egg whites with caster sugar until they form stiff peaks.
4. Gently fold the melted white chocolate into the whipped cream until fully combined.
5. Carefully fold in the beaten egg whites to create a light and airy mousse.
6. Spoon the mousse into serving glasses and refrigerate for at least 2 hours until set.
7. For the coulis, blend the fresh raspberries, icing sugar, and lemon juice until smooth. Strain to remove the seeds.
8. Just before serving, drizzle the raspberry coulis over the mousse and garnish with extra raspberries.

The Easter White Chocolate and Raspberry Mousse is a dream dessert for anyone who loves rich, creamy textures and a touch of fruitiness. The combination of silky white chocolate and tangy raspberry coulis creates a decadent yet refreshing treat that will leave your guests in awe. This mousse is light enough to enjoy after a rich Easter meal but indulgent enough to feel like a true celebration.

Easter Spiced Hot Cross Bun Bread and Butter Pudding

Mary Berry’s Easter Spiced Hot Cross Bun Bread and Butter Pudding is a perfect way to use up any leftover hot cross buns after Easter weekend. This twist on a classic bread and butter pudding is full of warm spices, creamy custard, and the sweet aroma of hot cross buns, making it a delicious comfort food dessert. With its festive flavors, it’s an ideal dish to serve for an Easter brunch or family gathering.

Ingredients

• 6 hot cross buns, sliced
• 75g butter, softened
• 600ml whole milk
• 3 large eggs
• 75g caster sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp vanilla extract
• 50g sultanas
• 2 tbsp brown sugar (for sprinkling)

Instructions

1. Preheat the oven to 180°C/160°C fan/gas mark 4. Grease a 20cm baking dish.
2. Butter each slice of hot cross buns and arrange them in the greased baking dish. Sprinkle sultanas between the layers.
3. In a saucepan, heat the milk until just simmering. In a separate bowl, whisk the eggs, sugar, cinnamon, nutmeg, and vanilla extract. Slowly pour the warm milk into the egg mixture, whisking constantly.
4. Pour the custard mixture over the hot cross buns, ensuring all the buns are soaked. Let the pudding sit for 10 minutes to absorb the liquid.
5. Sprinkle the top with brown sugar and bake for 30–35 minutes, or until the pudding is golden and set.
6. Serve warm with cream or custard for a comforting treat.

Easter Spiced Hot Cross Bun Bread and Butter Pudding takes a beloved classic and adds a delicious Easter twist. The warm spices, soft buns, and creamy custard create a rich and satisfying dessert that brings comfort and festive flavors together. Perfect for using up extra hot cross buns, this dessert is both practical and indulgent, making it a wonderful addition to your Easter table.

Easter Carrot and Walnut Cake with Cinnamon Buttercream

Mary Berry’s Easter Carrot and Walnut Cake with Cinnamon Buttercream is a delightful dessert that brings together the earthy sweetness of carrots, the crunch of walnuts, and the warmth of cinnamon. This cake is moist and fluffy, with a rich cinnamon buttercream that adds the perfect finishing touch. It’s an elegant, festive treat that’s ideal for Easter gatherings, offering both comfort and indulgence in every slice.

Ingredients

• 250g self-raising flour
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 200g caster sugar
• 4 large eggs
• 200ml vegetable oil
• 300g finely grated carrots
• 100g chopped walnuts
• 150g unsalted butter, softened
• 200g icing sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon (for buttercream)

Instructions

1. Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and line two 20cm round cake tins.
2. In a large bowl, sift together the flour, cinnamon, and nutmeg.
3. In a separate bowl, whisk the eggs and sugar together until light and fluffy. Gradually add the oil and mix well.
4. Fold in the grated carrots, chopped walnuts, and dry ingredients until well combined.
5. Divide the batter between the two cake tins and bake for 30–35 minutes, or until a skewer inserted into the center comes out clean. Allow the cakes to cool completely.
6. For the buttercream, beat the butter until soft and creamy. Gradually add the icing sugar, cinnamon, and vanilla extract, beating until smooth and fluffy.
7. Once the cakes are cool, spread buttercream on top of one layer and sandwich the cakes together. Frost the top and sides with the remaining buttercream.
8. Decorate with extra walnuts or grated carrots if desired.

This Carrot and Walnut Cake with Cinnamon Buttercream is a perfect Easter dessert, combining the familiar flavors of carrot cake with a fragrant cinnamon twist. The moist texture of the cake and the creamy buttercream make for a satisfying treat, and the walnuts add a lovely crunch. It’s a wonderful choice for an Easter celebration, bringing comfort and flavor to your dessert table.

Easter Hot Cross Bun Cheesecake

Mary Berry’s Easter Hot Cross Bun Cheesecake is a creative twist on the classic cheesecake, incorporating the flavors of a hot cross bun into a smooth, creamy filling. The combination of rich cream cheese, tangy lemon, and warm spices brings the essence of Easter into a decadent, no-bake dessert. With a crunchy biscuit base and a spiced filling, this cheesecake is sure to be a hit at any Easter gathering.

Ingredients

• 200g digestive biscuits, crushed
• 75g unsalted butter, melted
• 300g cream cheese, softened
• 200ml double cream
• 100g icing sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp vanilla extract
• Zest and juice of 1 lemon
• 4 hot cross buns, torn into pieces
• 50g sultanas

Instructions

1. For the base, mix the crushed digestive biscuits with the melted butter and press into the bottom of a 23cm springform tin. Refrigerate while making the filling.
2. In a large bowl, beat the cream cheese, double cream, and icing sugar until smooth and creamy.
3. Add the cinnamon, nutmeg, vanilla extract, lemon zest, and lemon juice, and mix until combined.
4. Gently fold in the torn pieces of hot cross buns and sultanas, making sure they are evenly distributed throughout the filling.
5. Spoon the mixture over the chilled biscuit base and smooth the top. Refrigerate for at least 4 hours or overnight to set.
6. Before serving, decorate with a few more pieces of hot cross buns and a dusting of cinnamon if desired.

The Easter Hot Cross Bun Cheesecake is a showstopper that brings a unique twist to traditional Easter flavors. The spices and fruitiness of the hot cross buns pair perfectly with the creamy, tangy cheesecake filling, creating a dessert that’s both rich and refreshing. It’s a great way to celebrate the season while offering something different from the usual Easter treats.

Easter Chocolate and Orange Tart

Mary Berry’s Easter Chocolate and Orange Tart is a luxurious dessert that pairs the richness of dark chocolate with the bright, citrusy flavor of orange. The smooth chocolate ganache filling sits in a crisp, buttery pastry shell, while a hint of orange zest adds a fragrant twist. This tart is the perfect indulgence for an Easter celebration, combining the comforting elements of chocolate with a refreshing citrus note.

Ingredients

• 250g plain flour
• 125g unsalted butter, chilled and cubed
• 50g icing sugar
• 1 egg yolk
• 2 tbsp cold water
• 200g dark chocolate, chopped
• 200ml double cream
• Zest of 2 oranges
• 2 tbsp orange liqueur (optional)

Instructions

1. For the pastry, rub the flour and butter together in a bowl until the mixture resembles breadcrumbs. Stir in the icing sugar.
2. Add the egg yolk and cold water and bring the dough together. Wrap it in cling film and chill in the fridge for 30 minutes.
3. Roll out the chilled pastry on a floured surface and line a 23cm tart tin. Trim any excess pastry and refrigerate again for 10 minutes.
4. Preheat the oven to 180°C/160°C fan/gas mark 4. Line the pastry with baking paper and fill with baking beans. Bake for 15–20 minutes, then remove the paper and beans and bake for another 5 minutes until golden.
5. For the filling, heat the double cream in a pan until it just begins to simmer. Pour over the chopped chocolate and stir until smooth and glossy. Add the orange zest and orange liqueur (if using).
6. Pour the chocolate mixture into the cooled pastry shell and smooth the top. Refrigerate for 2–3 hours until set.
7. Once set, remove from the tart tin and serve garnished with extra orange zest or chocolate shavings.

This Easter Chocolate and Orange Tart is the ultimate indulgence, combining the rich depth of dark chocolate with the vibrant, zesty notes of orange. Its smooth ganache filling and buttery pastry create a delightful texture, making it a memorable dessert for any Easter celebration. With its sophisticated flavor combination, it’s a perfect way to end your holiday feast on a sweet and elegant note.

Easter Lemon Drizzle Bundt Cake

Mary Berry’s Easter Lemon Drizzle Bundt Cake is a zesty, moist cake that embodies the fresh and vibrant flavors of spring. The light and fluffy cake is infused with tangy lemon zest and juice, and topped with a luscious lemon glaze. Its striking Bundt shape makes it a showstopping centerpiece for your Easter dessert table, while its refreshing lemon flavor adds a perfect balance to your holiday spread.

Ingredients

• 250g unsalted butter, softened
• 250g caster sugar
• 4 large eggs
• 250g self-raising flour
• 1 tsp baking powder
• Zest and juice of 2 lemons
• 100g full-fat yogurt
• 200g icing sugar (for glaze)

Instructions

1. Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and flour a Bundt tin.
2. In a large bowl, beat the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Sift in the flour and baking powder, then fold in gently.
5. Add the lemon zest, juice, and yogurt and stir until the mixture is smooth and well combined.
6. Spoon the batter into the prepared Bundt tin and level the top. Bake for 45–50 minutes, or until a skewer inserted into the center comes out clean.
7. Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
8. To make the glaze, mix the icing sugar with a little lemon juice until smooth and drizzle over the cooled cake.

This Easter Lemon Drizzle Bundt Cake is a refreshing, zesty dessert that captures the essence of spring. Its light, fluffy texture and tangy glaze make it an ideal Easter treat, offering a burst of lemony freshness that contrasts beautifully with richer dishes. Its eye-catching shape adds elegance to any celebration, making it the perfect addition to your Easter dessert table.

Easter Simnel Cake

Mary Berry’s Easter Simnel Cake is a traditional British dessert that takes center stage during Easter celebrations. This fruit-packed cake is flavored with spices and features a layer of marzipan both inside and on top. The rich, moist cake is often decorated with 11 marzipan balls, symbolizing the apostles, making it both a beautiful and meaningful treat for Easter.

Ingredients

• 350g mixed dried fruit
• 100g glacé cherries, chopped
• 50g chopped walnuts
• 175g unsalted butter, softened
• 175g caster sugar
• 4 large eggs
• 200g self-raising flour
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• Zest of 1 lemon
• 500g marzipan
• 2 tbsp apricot jam

Instructions

1. Preheat the oven to 150°C/130°C fan/gas mark 2. Grease and line a 20cm round cake tin.
2. In a large bowl, beat the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Sift in the flour, cinnamon, and nutmeg, then fold in the dried fruit, glacé cherries, walnuts, and lemon zest.
5. Spoon half of the cake batter into the prepared tin. Roll out a third of the marzipan to fit the size of the tin and place it on top of the batter.
6. Top the marzipan with the remaining batter and smooth the top.
7. Bake for 1.5–2 hours, or until a skewer inserted into the center comes out clean. Allow to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
8. Once cooled, roll out the remaining marzipan to cover the top of the cake.
9. Gently heat the apricot jam and brush over the marzipan. Decorate with 11 marzipan balls.
10. For a golden finish, place the cake under a grill for a few minutes until the marzipan is lightly browned.

Mary Berry’s Easter Simnel Cake is a stunning and flavorful way to celebrate the holiday. The combination of spiced fruit cake and sweet marzipan makes it a rich and indulgent dessert that is also steeped in tradition. With its marzipan topping and symbolic decoration, it’s not only delicious but meaningful, making it the perfect centerpiece for your Easter festivities.

Easter Raspberry and Almond Tart

Mary Berry’s Easter Raspberry and Almond Tart is a vibrant and delicious dessert that combines the sweet and tangy flavor of fresh raspberries with the rich, nutty taste of almond filling. The crisp pastry shell and buttery almond cream create the perfect balance of textures, while the bright raspberry topping adds a refreshing burst of flavor. It’s a beautiful dessert to celebrate the spring season and perfect for Easter gatherings.

Ingredients

• 200g plain flour
• 100g unsalted butter, chilled and cubed
• 50g icing sugar
• 1 large egg yolk
• 2 tbsp cold water
• 200g ground almonds
• 150g caster sugar
• 2 large eggs
• 1 tsp vanilla extract
• 150g fresh raspberries
• 2 tbsp apricot jam

Instructions

1. Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and line a 23cm tart tin.
2. For the pastry, rub the flour and butter together until the mixture resembles breadcrumbs. Stir in the icing sugar.
3. Add the egg yolk and cold water, and bring the dough together. Wrap in cling film and chill for 30 minutes.
4. Roll out the pastry and line the tart tin. Prick the base with a fork and bake for 10 minutes.
5. For the almond filling, beat the ground almonds, sugar, eggs, and vanilla extract together until smooth.
6. Spread the almond mixture into the baked pastry shell and bake for 25–30 minutes, or until golden and set.
7. Once the tart has cooled, arrange the fresh raspberries on top.
8. Gently heat the apricot jam and brush it over the raspberries to give them a glossy finish.

This Easter Raspberry and Almond Tart is a delightful combination of sweet raspberries and nutty almond cream. The crisp pastry and smooth filling provide a perfect contrast in textures, while the bright raspberries bring a refreshing springtime taste to the dessert. It’s a stunning and delicious choice for your Easter celebrations, offering both elegance and flavor in every bite.

Note: More recipes are coming soon!