25+ Savory Easter Jamie Oliver Cake Recipes for Every Celebration

Easter is the perfect time to gather with loved ones and indulge in delicious food, and what better way to celebrate the season than with a delectable homemade cake?

If you’re looking for inspiration for your Easter dessert table, look no further than the genius of Jamie Oliver’s cake recipes.

Known for his vibrant and creative take on classic dishes, Jamie offers a variety of mouthwatering cake recipes that are perfect for Easter celebrations.

From light and fruity cakes to rich and indulgent chocolate creations, Jamie’s recipes are sure to make your Easter feast unforgettable.

In this blog post, we’ve rounded up 25+ of the best Easter Jamie Oliver cake recipes, each bringing something special to the table.

Whether you prefer something citrusy, nutty, or chocolatey, these cakes are sure to delight your family and guests.

25+ Savory Easter Jamie Oliver Cake Recipes for Every Celebration

There’s no better way to make your Easter celebration even sweeter than with one of Jamie Oliver’s expertly crafted cakes.

From fresh fruit and light flavors to decadent chocolate and spice, these 25+ Easter Jamie Oliver cake recipes offer a wide variety of choices to suit every taste and occasion.

Not only will you be able to treat your guests to stunningly delicious cakes, but you’ll also enjoy the satisfaction of baking something special from scratch.

With Jamie’s recipes, you can bring a touch of creativity, flavor, and fun to your Easter dessert table, making it a memorable day for all.

So, preheat your oven, grab your ingredients, and get ready to bake a showstopper this Easter!

Carrot and Orange Easter Cake with Cream Cheese Frosting

This delightful Carrot and Orange Easter Cake is a Jamie Oliver-inspired creation that combines the earthy sweetness of carrots with the zesty brightness of orange. Topped with a luscious cream cheese frosting, this cake is a crowd-pleaser for any Easter celebration. Its moist texture and vibrant flavors make it a perfect dessert centerpiece.

Ingredients:
For the Cake:

• 250g carrots, grated
• 200g self-raising flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 150g light brown sugar
• 100g unsalted butter, melted
• 3 large eggs
• Zest of 1 orange
• Juice of 1 orange

For the Frosting:

• 200g cream cheese
• 100g unsalted butter, softened
• 150g icing sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 180°C/350°F and grease a 20cm cake tin.
2. In a bowl, whisk together the flour, baking powder, and cinnamon.
3. In another bowl, mix the sugar, melted butter, eggs, orange zest, and juice. Slowly fold in the dry ingredients.
4. Stir in the grated carrots until evenly distributed.
5. Pour the batter into the prepared tin and bake for 35–40 minutes or until a skewer inserted in the center comes out clean.
6. Allow the cake to cool completely before frosting.
7. For the frosting, beat cream cheese and butter until smooth. Gradually add icing sugar and vanilla extract.
8. Spread the frosting over the cooled cake and garnish with orange zest or decorative carrots made of marzipan.

This Carrot and Orange Easter Cake is a festive treat that’s sure to become a family favorite. Its balance of citrusy brightness and spiced warmth makes it ideal for springtime celebrations. Pair it with a cup of tea for an indulgent Easter moment.

Lemon and Poppy Seed Easter Bundt Cake

The Lemon and Poppy Seed Easter Bundt Cake brings a refreshing and tangy flavor to your Easter dessert table. Inspired by Jamie Oliver’s simple and elegant baking philosophy, this cake’s moist crumb and bright glaze make it an irresistible choice for spring gatherings.

Ingredients:
For the Cake:

• 200g plain flour
• 1 tsp baking powder
• 1/2 tsp salt
• 3 tbsp poppy seeds
• 200g caster sugar
• 150g unsalted butter, softened
• 3 large eggs
• Zest of 2 lemons
• 120ml whole milk

For the Lemon Glaze:

• 100g icing sugar
• Juice of 1 lemon

Instructions:

1. Preheat your oven to 170°C/340°F and grease a Bundt tin thoroughly.
2. In a bowl, combine the flour, baking powder, salt, and poppy seeds.
3. In another bowl, beat together the sugar and butter until light and fluffy.
4. Add the eggs one at a time, beating well after each addition, then mix in the lemon zest.
5. Gradually fold in the dry ingredients, alternating with milk, until the batter is smooth.
6. Pour the batter into the prepared Bundt tin and bake for 40–45 minutes, or until a skewer inserted comes out clean.
7. Let the cake cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
8. Mix icing sugar and lemon juice to form a glaze, then drizzle over the cooled cake.

The Lemon and Poppy Seed Easter Bundt Cake is a showstopper that’s as delicious as it is beautiful. Its tangy lemon flavor and delicate glaze make it the perfect complement to Easter brunch or dessert spreads. A true celebration of springtime in every bite.

Chocolate Easter Egg Nest Cake

This Chocolate Easter Egg Nest Cake is a rich and indulgent dessert that’s perfect for celebrating Easter. Inspired by Jamie Oliver’s love for family-friendly recipes, this cake is topped with a decadent ganache and adorned with chocolate eggs, making it both a visual and flavorful masterpiece.

Ingredients:
For the Cake:

• 200g dark chocolate, chopped
• 200g unsalted butter
• 150g caster sugar
• 150g self-raising flour
• 3 large eggs

For the Ganache and Decoration:

• 150g dark chocolate
• 150ml double cream
• 50g shredded coconut (optional, for the nest effect)
• Assorted chocolate eggs for decoration

Instructions:

1. Preheat your oven to 180°C/350°F and line a 20cm round cake tin.
2. Melt the dark chocolate and butter together over a bain-marie or in the microwave, stirring until smooth.
3. Beat the eggs and sugar until pale and fluffy, then fold in the melted chocolate mixture.
4. Sift in the flour and gently fold until combined.
5. Pour the batter into the prepared tin and bake for 25–30 minutes or until a skewer inserted in the center comes out clean.
6. For the ganache, heat the cream until it just starts to simmer, then pour it over the chopped dark chocolate. Stir until smooth and glossy.
7. Spread the ganache over the cooled cake. Sprinkle with shredded coconut, if using, to mimic a nest.
8. Top with an assortment of chocolate eggs to complete the Easter theme.

The Chocolate Easter Egg Nest Cake is the ultimate Easter indulgence. With its rich chocolatey base and fun, decorative topping, it’s a hit with kids and adults alike. Serve it as the centerpiece of your Easter feast for a guaranteed wow factor.

Hot Cross Bun Easter Cake

Inspired by the classic Easter treat, this Hot Cross Bun Easter Cake blends the warm spices and dried fruits of a hot cross bun with the soft, moist texture of a cake. Jamie Oliver’s take on this festive dessert elevates the traditional flavors, making it the perfect cake to serve at Easter gatherings or spring celebrations.

Ingredients:
For the Cake:

• 300g strong white bread flour
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp ground allspice
• 1/2 tsp salt
• 200g mixed dried fruit (raisins, sultanas, currants)
• 7g instant yeast
• 50g caster sugar
• 240ml whole milk
• 50g unsalted butter, melted
• 2 large eggs
• Zest of 1 orange
• 1 tbsp milk (for brushing)

For the Cross:

• 100g plain flour
• Water (to form a paste)

Instructions:

1. In a large bowl, combine the bread flour, cinnamon, nutmeg, allspice, and salt. Stir in the dried fruit.
2. In a separate bowl, whisk together the yeast, sugar, warm milk, melted butter, eggs, and orange zest.
3. Pour the wet ingredients into the dry ingredients and mix until a dough forms. Knead the dough for 8-10 minutes until smooth and elastic.
4. Cover the dough and let it rise in a warm place for 1 hour, or until doubled in size.
5. Preheat your oven to 180°C/350°F and grease a 20cm round cake tin.
6. Once the dough has risen, punch it down and shape it into a round cake. Place it in the prepared tin and let it rise for another 30 minutes.
7. For the cross, mix the plain flour with a little water to form a thick paste. Transfer to a piping bag and pipe a cross over the top of the risen dough.
8. Bake for 25-30 minutes, until golden brown and the cake sounds hollow when tapped on the bottom.
9. Brush the top with milk and allow the cake to cool on a wire rack.

The Hot Cross Bun Easter Cake offers a delightful fusion of traditional Easter flavors and cake texture. This warm, fragrant cake with its sweet cross on top is ideal for Easter brunch or as a celebratory dessert. It’s a beautiful and delicious way to enjoy the iconic flavors of hot cross buns in cake form.

Simnel Cake with Marzipan and Fruit

A classic Easter cake, the Simnel Cake is a rich fruitcake with layers of marzipan and a distinctive marzipan decoration on top. Jamie Oliver’s version of this iconic cake enhances the fruitiness while making it wonderfully moist. Traditionally served at Easter, this cake is perfect for marking the occasion with its festive flavors and beautiful presentation.

Ingredients:
For the Cake:

• 225g unsalted butter, softened
• 225g caster sugar
• 4 large eggs
• 225g self-raising flour
• 1 tsp ground mixed spice
• 1 tsp ground cinnamon
• 300g mixed dried fruit
• 100g glacé cherries, chopped
• 100g ground almonds
• 50g marzipan, cut into small cubes

For the Marzipan Topping:

• 250g marzipan
• 2 tbsp apricot jam

Instructions:

1. Preheat your oven to 160°C/320°F and line an 18cm round cake tin.
2. Cream together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time.
3. Sift the flour, mixed spice, and cinnamon into the mixture and fold in.
4. Stir in the dried fruit, glacé cherries, ground almonds, and cubes of marzipan.
5. Spoon the mixture into the prepared tin and bake for 1.5 to 2 hours, until a skewer inserted in the center comes out clean.
6. Once baked, remove the cake from the tin and let it cool.
7. Roll out 100g of marzipan to a thin circle that fits the top of the cake. Brush the top of the cake with apricot jam and place the marzipan circle on top.
8. Roll out the remaining marzipan and cut into 11 small balls. Arrange them on top of the cake, symbolizing the 11 apostles (excluding Judas).
9. Bake the cake for a further 10-15 minutes until the marzipan is golden and slightly toasted.

The Simnel Cake with Marzipan and Fruit is a true Easter classic, with its rich fruitcake texture, sweet marzipan layers, and festive topping. It’s a beautiful, flavorful centerpiece for Easter celebrations and a perfect way to honor the holiday’s culinary traditions.

Strawberry and Elderflower Easter Sponge Cake

This Strawberry and Elderflower Easter Sponge Cake is a refreshing, light dessert inspired by the flavors of spring. Combining the delicate floral notes of elderflower with the sweetness of strawberries, this Jamie Oliver-inspired cake is perfect for celebrating the season of renewal. Light, airy sponge layers filled with luscious cream and fresh fruit make this a stunning Easter treat.

Ingredients:
For the Sponge:

• 4 large eggs
• 120g caster sugar
• 120g plain flour
• 1 tsp baking powder
• 1 tbsp elderflower cordial

For the Filling and Topping:

• 250ml double cream
• 2 tbsp icing sugar
• 1 tsp vanilla extract
• 200g fresh strawberries, sliced
• 2 tbsp elderflower cordial (for soaking)

Instructions:

1. Preheat your oven to 180°C/350°F and line two 20cm round cake tins with baking paper.
2. Whisk the eggs and sugar together until pale and fluffy.
3. Sift the flour and baking powder into the mixture and fold gently until well combined.
4. Divide the batter between the two cake tins and bake for 18-20 minutes, until golden and a skewer comes out clean.
5. Allow the cakes to cool on a wire rack.
6. Whisk the double cream, icing sugar, and vanilla extract until soft peaks form.
7. Once the cakes are cool, drizzle the elderflower cordial over the layers. Spread a layer of whipped cream on one cake and top with sliced strawberries.
8. Place the second cake on top and frost the top with the remaining whipped cream. Decorate with additional strawberries and a drizzle of elderflower cordial.

This Strawberry and Elderflower Easter Sponge Cake is a light, fragrant cake that embodies the spirit of spring. The balance of floral elderflower and sweet strawberries creates a refreshing dessert that will delight your guests and brighten your Easter table. It’s a wonderful way to enjoy the season’s best flavors in a beautiful cake.

Lemon and Poppy Seed Easter Cake

The Lemon and Poppy Seed Easter Cake is a zesty and light dessert perfect for spring celebrations. The combination of fresh lemon zest, tangy lemon juice, and the delicate crunch of poppy seeds creates a refreshing and unique cake that pairs wonderfully with a cup of tea or coffee. Jamie Oliver’s version incorporates a luscious glaze to add a sweet finish, making it a perfect Easter treat to brighten your holiday.

Ingredients:
For the Cake:

• 200g self-raising flour
• 200g caster sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 100g unsalted butter, softened
• 3 large eggs
• Zest of 2 lemons
• 1 tbsp lemon juice
• 2 tbsp poppy seeds
• 150ml milk

For the Glaze:

• 100g icing sugar
• 2 tbsp lemon juice

Instructions:

1. Preheat your oven to 180°C/350°F and grease and line a 20cm round cake tin.
2. In a large bowl, combine the self-raising flour, sugar, baking powder, and salt.
3. In another bowl, beat together the butter, eggs, lemon zest, and lemon juice until smooth and creamy.
4. Add the wet ingredients to the dry ingredients and mix until combined.
5. Stir in the milk and poppy seeds until well incorporated.
6. Pour the batter into the prepared cake tin and bake for 25-30 minutes, or until the cake is golden and a skewer inserted comes out clean.
7. Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
8. For the glaze, whisk together the icing sugar and lemon juice until smooth and drizzle over the cooled cake.

The Lemon and Poppy Seed Easter Cake is a bright and zesty treat that adds a touch of freshness to your Easter table. The combination of tart lemon and crunchy poppy seeds makes this cake an irresistible dessert. Perfect for any spring gathering, it offers a lovely balance of sweetness and tang, making it an ideal choice for your Easter celebrations.

Carrot and Walnut Easter Cake

A twist on the classic carrot cake, the Carrot and Walnut Easter Cake offers a nutty and spiced dessert with a tender crumb that is perfect for springtime. With fresh carrots, crunchy walnuts, and a hint of cinnamon, this cake is both hearty and flavorful. Jamie Oliver’s version incorporates a rich cream cheese frosting, making it a decadent and satisfying treat to serve on Easter Sunday.

Ingredients:
For the Cake:

• 250g self-raising flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 200g caster sugar
• 2 large eggs
• 200ml vegetable oil
• 250g carrots, grated
• 100g walnuts, chopped
• 100g raisins (optional)

For the Frosting:

• 200g cream cheese, softened
• 100g unsalted butter, softened
• 200g icing sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 180°C/350°F and grease and line two 20cm round cake tins.
2. In a large bowl, combine the self-raising flour, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together the sugar, eggs, and vegetable oil until smooth.
4. Add the grated carrots, walnuts, and raisins (if using) to the wet ingredients and mix well.
5. Gradually fold in the dry ingredients and stir until combined.
6. Divide the mixture evenly between the two cake tins and bake for 25-30 minutes, or until a skewer comes out clean.
7. Allow the cakes to cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.
8. For the frosting, beat together the cream cheese, butter, icing sugar, and vanilla extract until smooth and creamy.
9. Once the cakes are cool, spread frosting on top of one layer, then place the second layer on top and frost the top and sides. Decorate with extra walnuts if desired.

The Carrot and Walnut Easter Cake is a perfect blend of rich spices, nuts, and cream cheese frosting, making it a standout dessert for Easter. Its moist texture and hearty flavors make it an ideal choice for celebrating the holiday with family and friends. This cake is not only a feast for the taste buds but also a lovely way to usher in the spring season.

Chocolate and Hazelnut Easter Cake

Indulge in the decadence of chocolate with the Chocolate and Hazelnut Easter Cake. This cake is a rich and luxurious dessert that combines the earthy flavor of hazelnuts with the deep, satisfying taste of chocolate. Jamie Oliver’s recipe includes a silky chocolate ganache and toasted hazelnuts for the perfect combination of flavors and textures, making this cake an elegant centerpiece for Easter celebrations.

Ingredients:
For the Cake:

• 200g dark chocolate (70% cocoa)
• 200g unsalted butter
• 200g caster sugar
• 4 large eggs
• 100g ground almonds
• 100g self-raising flour
• 1 tsp vanilla extract
• 100g hazelnuts, chopped

For the Ganache:

• 200g dark chocolate (70% cocoa)
• 200ml double cream
• 1 tbsp unsalted butter

Instructions:

1. Preheat your oven to 180°C/350°F and grease and line a 20cm round cake tin.
2. Melt the dark chocolate and butter together in a heatproof bowl over a pot of simmering water. Stir until smooth and set aside to cool slightly.
3. In a separate bowl, whisk together the eggs, sugar, and vanilla extract until fluffy.
4. Fold in the melted chocolate mixture, ground almonds, and flour until fully combined.
5. Stir in the chopped hazelnuts.
6. Pour the batter into the prepared cake tin and bake for 25-30 minutes, or until a skewer comes out clean.
7. Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
8. For the ganache, melt the chocolate, double cream, and butter together in a heatproof bowl over simmering water. Stir until smooth and let cool slightly.
9. Pour the ganache over the cooled cake, allowing it to drip down the sides. Decorate with extra toasted hazelnuts.

The Chocolate and Hazelnut Easter Cake is a rich and indulgent dessert that will satisfy any chocolate lover. The combination of dark chocolate and crunchy hazelnuts creates a perfect balance of flavors, while the ganache gives the cake a luxurious finish. This cake is a fantastic choice for a special Easter treat, ensuring your holiday is filled with sweetness and indulgence.

Raspberry Almond Easter Cake

The Raspberry Almond Easter Cake is a delightful combination of sweet, tart raspberries and the nutty richness of almonds. Jamie Oliver’s take on this classic pairing results in a cake that’s both light and flavorful, with a lovely crumb and a hint of almond extract. The addition of fresh raspberries gives the cake a beautiful color and a burst of freshness, while a simple almond glaze brings it all together. It’s the perfect dessert to welcome the spring season.

Ingredients:
For the Cake:

• 200g self-raising flour
• 150g ground almonds
• 1 tsp baking powder
• 150g caster sugar
• 3 large eggs
• 100g unsalted butter, softened
• 1 tsp almond extract
• 150g fresh raspberries
• 150ml milk

For the Glaze:

• 100g icing sugar
• 2 tbsp almond milk (or regular milk)

Instructions:

1. Preheat the oven to 180°C/350°F and grease and line a 20cm round cake tin.
2. In a bowl, sift together the self-raising flour, ground almonds, and baking powder.
3. In another bowl, beat together the butter, sugar, eggs, and almond extract until light and fluffy.
4. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until smooth.
5. Gently fold in the fresh raspberries, being careful not to crush them.
6. Pour the batter into the prepared cake tin and bake for 25-30 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 it to a wire rack to cool completely.
8. For the glaze, whisk together the icing sugar and almond milk until smooth and pour over the cooled cake.

The Raspberry Almond Easter Cake is a deliciously fragrant and visually stunning dessert that is perfect for Easter. The combination of sweet raspberries and nutty almonds makes every bite a delightful experience. This cake is not only easy to make but also brings a touch of elegance to your Easter table, offering a refreshing yet indulgent treat.

Orange and Pistachio Easter Cake

The Orange and Pistachio Easter Cake combines the bright, zesty flavor of oranges with the rich, earthy taste of pistachios. This cake is light yet moist, with a subtle nutty flavor and a refreshing citrus finish. Jamie Oliver’s recipe includes a syrup made from fresh orange juice to soak the cake, enhancing its flavor and texture. This vibrant cake is perfect for serving as a centerpiece during your Easter gathering.

Ingredients:
For the Cake:

• 200g self-raising flour
• 100g ground pistachios
• 1 tsp baking powder
• 150g caster sugar
• 3 large eggs
• 200g unsalted butter, softened
• Zest of 2 oranges
• 100ml fresh orange juice
• 100g shelled pistachios, chopped

For the Orange Syrup:

• 100ml fresh orange juice
• 75g caster sugar

Instructions:

1. Preheat the oven to 180°C/350°F and grease and line a 20cm round cake tin.
2. In a bowl, sift together the self-raising flour, ground pistachios, and baking powder.
3. In another bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition. Stir in the orange zest and juice.
5. Gradually fold in the dry ingredients and chopped pistachios until well combined.
6. Pour the batter into the prepared cake tin and bake for 25-30 minutes, or until a skewer comes out clean.
7. While the cake is baking, make the orange syrup by heating the fresh orange juice and caster sugar in a small saucepan until the sugar dissolves and the mixture thickens slightly.
8. When the cake is done, allow it to cool in the tin for 10 minutes. Then, poke holes in the cake with a skewer and pour the warm orange syrup over it.
9. Let the cake cool completely before serving.

The Orange and Pistachio Easter Cake offers a unique and sophisticated twist on traditional Easter cakes. The orange syrup adds a delightful citrus kick, while the pistachios give a lovely nutty texture and flavor. This cake is an excellent choice for those looking for something a little different to serve for Easter, combining elegance with delicious flavors.

Coconut and Lime Easter Cake

The Coconut and Lime Easter Cake is a tropical-inspired dessert that brings the flavors of the Caribbean to your Easter table. The combination of coconut and lime offers a refreshing and slightly tangy taste that’s light and satisfying. Jamie Oliver’s version incorporates coconut milk into the batter for extra richness, while the lime glaze adds a zesty finish that perfectly complements the cake’s texture. This is the ideal cake to celebrate spring with a tropical twist.

Ingredients:
For the Cake:

• 200g self-raising flour
• 100g desiccated coconut
• 200g caster sugar
• 3 large eggs
• 100g unsalted butter, softened
• 200ml coconut milk
• Zest of 2 limes
• 1 tsp baking powder

For the Lime Glaze:

• 100g icing sugar
• 2 tbsp fresh lime juice

Instructions:

1. Preheat your oven to 180°C/350°F and grease and line a 20cm round cake tin.
2. In a bowl, combine the self-raising flour, desiccated coconut, baking powder, and sugar.
3. In another bowl, beat together the butter, eggs, coconut milk, and lime zest until smooth and creamy.
4. Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
5. Pour the batter into the prepared cake tin and bake for 25-30 minutes, or until golden brown and a skewer comes out clean.
6. Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
7. For the lime glaze, whisk together the icing sugar and lime juice until smooth and pour over the cooled cake.

The Coconut and Lime Easter Cake brings a burst of tropical flavors to your holiday celebration. The coconut milk gives the cake a moist texture, while the lime glaze adds the perfect touch of citrusy sweetness. This cake is ideal for those who want a bright, summery dessert with a refreshing flavor profile, perfect for an Easter feast.

Carrot and Walnut Easter Cake

The Carrot and Walnut Easter Cake is a flavorful and moist cake packed with sweet carrots, crunchy walnuts, and warm spices. This cake is a lovely twist on the traditional carrot cake, making it perfect for Easter celebrations. Jamie Oliver’s recipe combines the classic combination of carrot and walnut with a subtle hint of cinnamon and nutmeg, creating a cake that’s both comforting and delicious. Topped with a rich cream cheese frosting, this cake is sure to be a hit.

Ingredients:
For the Cake:

• 250g self-raising flour
• 100g ground walnuts
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 250g caster sugar
• 3 large eggs
• 200g unsalted butter, softened
• 300g grated carrots
• 100g chopped walnuts

For the Frosting:

• 200g cream cheese, softened
• 100g unsalted butter, softened
• 200g icing sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 180°C/350°F and grease and line a 20cm round cake tin.
2. In a bowl, sift together the self-raising flour, ground cinnamon, ground nutmeg, and caster sugar.
3. In another bowl, beat the butter and eggs until smooth. Add the grated carrots and mix well.
4. Gradually add the dry ingredients to the wet ingredients, folding in the walnuts and mixing until fully combined.
5. Pour the batter into the prepared cake tin and bake for 35-40 minutes, or until a skewer comes out clean.
6. Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
7. For the frosting, beat together the cream cheese, butter, icing sugar, and vanilla extract until smooth and creamy.
8. Spread the frosting evenly over the cooled cake and top with additional chopped walnuts if desired.

The Carrot and Walnut Easter Cake is a classic and comforting dessert that’s perfect for Easter gatherings. The tender, spiced cake combined with the rich cream cheese frosting makes it a delightful treat. This cake can easily become a staple on your Easter dessert table, offering a balance of sweetness, spice, and texture that everyone will enjoy.

Lemon and Blueberry Easter Cake

The Lemon and Blueberry Easter Cake is a refreshing and vibrant cake that combines the tartness of lemons with the sweetness of fresh blueberries. Jamie Oliver’s recipe highlights the bright flavors of spring, with a zesty lemon cake topped with juicy blueberries that burst with flavor. This cake is light and fluffy, making it an excellent choice for an Easter dessert, offering a balance of citrusy brightness and berry sweetness.

Ingredients:
For the Cake:

• 200g self-raising flour
• 200g caster sugar
• 3 large eggs
• 150g unsalted butter, softened
• Zest of 2 lemons
• 100ml fresh lemon juice
• 150g fresh blueberries

For the Glaze:

• 100g icing sugar
• 2 tbsp fresh lemon juice

Instructions:

1. Preheat your oven to 180°C/350°F and grease and line a 20cm round cake tin.
2. In a bowl, sift together the self-raising flour and caster sugar.
3. In another bowl, cream together the butter, eggs, lemon zest, and lemon juice until smooth.
4. Gradually add the dry ingredients to the wet mixture and mix until combined.
5. Gently fold in the blueberries, taking care not to crush them.
6. Pour the batter into the prepared cake tin and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
7. Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
8. For the glaze, whisk together the icing sugar and lemon juice until smooth, then pour over the cooled cake.

The Lemon and Blueberry Easter Cake is the perfect combination of zesty lemon and sweet blueberries, creating a refreshing cake for your Easter celebrations. The lemon glaze adds an extra burst of citrus flavor, and the blueberries provide a juicy, natural sweetness. This cake is light yet flavorful, and its bright colors make it a cheerful addition to your holiday table.

Chocolate and Hazelnut Easter Cake

The Chocolate and Hazelnut Easter Cake is a rich, indulgent treat that combines the deep flavor of dark chocolate with the crunchy, nutty texture of hazelnuts. Jamie Oliver’s recipe creates a decadent cake that’s both moist and full of flavor, with a smooth, velvety chocolate ganache topping. This cake is perfect for chocolate lovers and adds a luxurious touch to any Easter celebration.

Ingredients:
For the Cake:

• 200g dark chocolate (70% cocoa)
• 200g self-raising flour
• 150g caster sugar
• 3 large eggs
• 150g unsalted butter, softened
• 1 tsp vanilla extract
• 100g ground hazelnuts
• 50ml milk

For the Ganache:

• 100g dark chocolate (70% cocoa)
• 100ml double cream
• 50g chopped hazelnuts

Instructions:

1. Preheat your oven to 180°C/350°F and grease and line a 20cm round cake tin.
2. In a heatproof bowl, melt the dark chocolate over a pot of simmering water.
3. In another bowl, beat together the butter, sugar, and eggs until smooth. Add the melted chocolate and vanilla extract, mixing until combined.
4. Gradually add the flour, ground hazelnuts, and milk, mixing until fully combined.
5. Pour the batter into the prepared cake tin and bake for 25-30 minutes, or until a skewer comes out clean.
6. Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
7. For the ganache, heat the double cream in a saucepan until just simmering. Pour over the chopped dark chocolate and stir until smooth.
8. Pour the ganache over the cooled cake and sprinkle with chopped hazelnuts.

The Chocolate and Hazelnut Easter Cake is a rich and luxurious dessert that will satisfy any chocolate lover. The smooth ganache and crunchy hazelnuts add depth of flavor and texture, making each bite a true indulgence. Perfect for Easter or any special occasion, this cake is sure to impress your guests with its decadent taste and stunning presentation.

Note: More recipes are coming soon!