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Easter is a time for celebration, and what better way to mark the occasion than with a delicious homemade cake? When it comes to Easter cakes, few names stand out as much as Mary Berry.
Renowned for her simple yet elegant baking techniques, Mary Berry has become a go-to source for unforgettable Easter cake recipes.
From light and fluffy sponge cakes to rich, decadent options, her creations are perfect for sharing with family and friends over the holiday weekend.
In this article, we’ll explore 30+ Easter Mary Berry cake recipes that will elevate your baking game and impress your guests.
Whether you’re looking for a fruity cake, a chocolatey treat, or a zesty creation, there’s something here for every taste.
So, get ready to roll up your sleeves and start baking these Easter-perfect cakes that will fill your home with delightful aromas and festive joy.
30+ Delicious Easter Mary Berry Cake Recipes You Need to Try
Mary Berry’s Easter cake recipes offer something for every baker, whether you’re a beginner or a seasoned pro.
Her cakes are known for their simplicity, elegance, and above all, their fantastic flavors.
From rich fruitcakes to light sponges and decadent chocolate treats, there are more than enough ideas to inspire your Easter celebrations.
So, gather your ingredients, preheat your oven, and start creating beautiful cakes that will not only satisfy your sweet tooth but also bring a touch of Mary Berry’s charm to your Easter table.
These 30+ Easter Mary Berry cake recipes will leave your guests craving more and make your holiday truly special.
Lemon and Blueberry Easter Cake
This vibrant, zesty cake is the perfect way to celebrate Easter. With a light and airy sponge, tangy lemon zest, and bursts of fresh blueberries, this cake will leave a refreshing and delightful taste on your palate. The addition of a lemon glaze adds a zesty finish that perfectly complements the sweetness of the berries. It’s a beautiful, bright cake ideal for a springtime celebration.
Ingredients:
- 200g unsalted butter, softened
- 200g caster sugar
- 4 large eggs
- 200g self-raising flour
- 1 tsp baking powder
- Zest of 2 lemons
- 150g fresh blueberries
- 2 tbsp milk
- For the glaze:
- 100g icing sugar
- 2 tbsp fresh lemon juice
Instructions:
- Preheat your oven to 180°C (350°F) and grease and line a 20cm round cake tin.
- In a mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Sift the flour and baking powder together, then gently fold into the mixture along with the lemon zest.
- Add the milk and fold it in until the batter is smooth and well combined.
- Carefully stir in the blueberries, making sure they are evenly distributed without smashing them.
- Pour the batter into the prepared tin and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
- For the glaze, mix the icing sugar and lemon juice until smooth, then drizzle over the cooled cake.
This Lemon and Blueberry Easter Cake is the perfect balance of sweet and tangy, with a light, moist texture. The fresh blueberries add a burst of fruity flavor, while the lemon glaze ties everything together with a citrusy finish. It’s an ideal dessert to serve at your Easter gathering, and it pairs wonderfully with a cup of tea. Enjoy the freshness of spring with every slice!
Carrot and Walnut Easter Cake
A classic Easter cake that never goes out of style, the Carrot and Walnut Cake is a moist, spiced delight. Packed with grated carrots, chopped walnuts, and a blend of aromatic spices, this cake is rich in flavor and texture. The cream cheese frosting makes this cake extra indulgent, while the crunchy walnut topping adds a delightful contrast. This cake is not only tasty but also a beautiful centerpiece for your Easter table.
Ingredients:
- 200g unsalted butter, softened
- 200g brown sugar
- 3 large eggs
- 250g grated carrots
- 100g chopped walnuts
- 200g self-raising flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp salt
- For the frosting:
- 250g cream cheese, softened
- 100g unsalted butter, softened
- 300g icing sugar
- 1 tsp vanilla extract
- 50g chopped walnuts for decoration
Instructions:
- Preheat the oven to 180°C (350°F) and grease and line a 20cm round cake tin.
- In a large bowl, cream the butter and brown sugar together until light and fluffy. Add the eggs one at a time, mixing well after each.
- Stir in the grated carrots and chopped walnuts.
- In a separate bowl, sift together the flour, baking powder, cinnamon, nutmeg, and salt. Gradually fold this mixture into the wet ingredients.
- Pour the batter into the prepared tin and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
- While the cake is baking, prepare the frosting. Beat together the cream cheese and butter until smooth and creamy. Gradually add the icing sugar and vanilla extract, and continue to beat until fluffy.
- Once the cake is completely cool, spread the cream cheese frosting over the top and sides of the cake. Decorate with chopped walnuts for added texture and flavor.
The Carrot and Walnut Easter Cake is a true crowd-pleaser with its warm, spiced flavor and creamy frosting. The addition of walnuts brings a delightful crunch, while the cream cheese frosting adds a rich, tangy contrast to the sweet, spiced cake. It’s a perfect dessert for Easter, offering comfort and indulgence in every bite. This cake not only looks impressive but also tastes divine, making it a memorable treat for your guests.
Simnel Cake with Marzipan
A traditional Easter cake, the Simnel Cake is rich, moist, and full of flavors. This cake is a must-have for Easter celebrations, as it’s packed with dried fruits, spices, and a layer of marzipan. Topped with 11 marzipan balls representing the apostles (excluding Judas), this cake is as symbolic as it is delicious. It’s perfect for those who enjoy a more classic cake with a spiced twist.
Ingredients:
- 250g unsalted butter, softened
- 250g dark brown sugar
- 5 large eggs
- 250g self-raising flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground mixed spice
- 100g currants
- 100g sultanas
- 100g chopped dried apricots
- 50g chopped glacé cherries
- 100g ground almonds
- 200g marzipan (for the layers and decoration)
- For the topping:
- 11 marzipan balls (for decoration)
- 1 tbsp apricot jam
Instructions:
- Preheat the oven to 160°C (320°F) and grease and line a 20cm round cake tin.
- Cream the butter and sugar together until pale and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated.
- Sift the flour, baking powder, cinnamon, and mixed spice into the mixture and fold in. Add the ground almonds, currants, sultanas, chopped apricots, and glacé cherries, and mix until combined.
- Divide the marzipan into two portions. Roll out one portion and place it on the bottom of the cake tin. Pour the batter over the marzipan and smooth the top.
- Bake for 1-1.5 hours, or until a skewer inserted into the center comes out clean. Allow the cake to cool completely.
- Once cooled, roll out the remaining marzipan and place it on top of the cake. Brush the top with a little apricot jam and toast the marzipan lightly under a grill or with a blowtorch until golden brown.
- Arrange the 11 marzipan balls around the top of the cake.
The Simnel Cake with Marzipan is a timeless Easter classic, known for its rich combination of dried fruits, spices, and the distinctive marzipan layer. The soft, moist cake pairs beautifully with the sweet, nutty flavor of the marzipan, making each bite a festive treat. The marzipan balls not only add to the aesthetic of the cake but also hold deep symbolic meaning, making this cake a perfect Easter centerpiece. It’s a delightful, traditional dessert that brings a touch of history and flavor to your holiday celebration.
Raspberry and Almond Easter Cake
This Raspberry and Almond Easter Cake is a perfect blend of fruity sweetness and nutty richness. The moist almond sponge is flavored with almond extract, while fresh raspberries add a juicy contrast. The cake is topped with a delicate almond frosting, making it an elegant and delicious dessert to serve at your Easter celebrations. Its light yet indulgent texture and vibrant colors will make it a standout treat.
Ingredients:
- 200g unsalted butter, softened
- 200g caster sugar
- 4 large eggs
- 200g ground almonds
- 100g self-raising flour
- 1 tsp almond extract
- 150g fresh raspberries
- For the frosting:
- 200g unsalted butter, softened
- 200g icing sugar
- 1 tsp almond extract
- 50g ground almonds
- 50g fresh raspberries for decoration
Instructions:
- Preheat your oven to 180°C (350°F) and grease and line a 20cm round cake tin.
- In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Stir in the ground almonds and almond extract, then fold in the self-raising flour until smooth.
- Gently fold in the fresh raspberries, ensuring they are evenly distributed in the batter.
- Pour the batter into the prepared tin and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
- To make the frosting, beat together the butter, icing sugar, almond extract, and ground almonds until smooth and creamy.
- Once the cake is completely cool, spread the frosting over the top and decorate with fresh raspberries.
The Raspberry and Almond Easter Cake is an elegant and delicious choice for your Easter table. The almond sponge provides a rich and moist base, while the fresh raspberries offer a refreshing burst of sweetness. The almond-flavored frosting complements the cake’s flavors beautifully, and the bright raspberries on top create a festive, eye-catching finish. This cake is sure to impress your guests with its delicate balance of flavors and light, airy texture.
Hot Cross Bun Cake
Inspired by the classic Hot Cross Buns, this cake incorporates all the traditional flavors you love in the iconic Easter treat. The cake is filled with a combination of spices, dried fruit, and orange zest, and topped with a cross of icing to give it that familiar Hot Cross Bun look. It’s a comforting, spiced dessert that’s perfect for Easter, combining the warmth of traditional baking with the ease of a cake.
Ingredients:
- 200g unsalted butter, softened
- 200g caster sugar
- 4 large eggs
- 200g self-raising flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground mixed spice
- 100g currants or sultanas
- Zest of 1 orange
- 2 tbsp milk
- For the icing:
- 100g icing sugar
- 1 tbsp water
Instructions:
- Preheat your oven to 180°C (350°F) and grease and line a 20cm round cake tin.
- In a large bowl, cream the butter and sugar together until pale and fluffy. Add the eggs one at a time, mixing well after each addition.
- Sift the flour, baking powder, cinnamon, and mixed spice into the bowl and fold in until combined.
- Stir in the currants or sultanas and orange zest, followed by the milk to make the batter smooth.
- Pour the batter into the prepared tin and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cake to cool completely.
- To make the icing, mix the icing sugar and water together to create a thick paste. Spoon it into a piping bag and pipe a cross on top of the cooled cake.
- Let the icing set before serving.
The Hot Cross Bun Cake is a wonderful Easter twist on the classic Hot Cross Buns, offering all the familiar flavors in a light and moist cake form. The warm spices, dried fruits, and orange zest come together to create a comforting flavor, while the cross icing gives it that signature look. It’s the perfect treat for Easter morning or an afternoon tea, and its sweet aroma will fill your kitchen with the essence of the season. This cake beautifully captures the spirit of Easter in every bite.
Chocolate and Orange Easter Cake
This Chocolate and Orange Easter Cake is a decadent treat that combines the richness of dark chocolate with the refreshing zest of orange. The cake is wonderfully moist, with layers of chocolate sponge and a creamy orange-flavored frosting. A drizzle of melted chocolate and a sprinkle of orange zest on top complete the indulgent experience. This cake is sure to satisfy your chocolate cravings while adding a refreshing citrus twist, making it a perfect Easter dessert.
Ingredients:
- 200g unsalted butter, softened
- 200g caster sugar
- 4 large eggs
- 200g self-raising flour
- 1 tsp baking powder
- 50g cocoa powder
- Zest of 1 orange
- 100g dark chocolate, melted
- For the frosting:
- 250g unsalted butter, softened
- 300g icing sugar
- 1 tbsp orange juice
- Zest of 1 orange
- 50g dark chocolate, melted (for drizzling)
Instructions:
- Preheat your oven to 180°C (350°F) and grease and line a 20cm round cake tin.
- In a large mixing bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs one at a time, making sure each is fully incorporated.
- Sift the flour, baking powder, and cocoa powder into the mixture and fold in until smooth. Stir in the orange zest and melted dark chocolate.
- Pour the batter into the prepared tin and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cake to cool completely on a wire rack.
- For the frosting, beat together the butter and icing sugar until light and fluffy. Add the orange juice and zest, and mix until smooth and creamy.
- Once the cake has cooled, spread the orange frosting over the top and sides. Drizzle with the melted dark chocolate and decorate with extra orange zest if desired.
The Chocolate and Orange Easter Cake is a luxurious and festive treat, combining the best of both chocolate and citrus flavors. The rich chocolate sponge is complemented by the creamy, tangy orange frosting, creating a perfect balance of flavors. The chocolate drizzle adds an extra touch of indulgence, making it a show-stopping dessert for your Easter celebrations. This cake is ideal for those who enjoy a more decadent dessert, and it’s sure to impress anyone with a love for chocolate and citrus.
Lemon and Poppy Seed Easter Cake
The Lemon and Poppy Seed Easter Cake is a light, zesty, and wonderfully moist cake that’s perfect for the spring season. The combination of bright lemon zest and the crunch of poppy seeds creates a refreshing and unique flavor profile. Topped with a tangy lemon glaze, this cake is both aromatic and visually appealing, making it an ideal addition to your Easter celebrations. The subtle citrus notes and delicate crumb make it a delightful treat that pairs well with afternoon tea or as a festive dessert.
Ingredients:
- 200g unsalted butter, softened
- 200g caster sugar
- 3 large eggs
- Zest of 2 lemons
- 200g self-raising flour
- 1 tbsp poppy seeds
- 100ml milk
- For the glaze:
- 100g icing sugar
- Juice of 1 lemon
Instructions:
- Preheat your oven to 180°C (350°F) and grease and line a 20cm round cake tin.
- In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition.
- Stir in the lemon zest, poppy seeds, and flour, mixing until combined. Gradually add the milk to form a smooth batter.
- Pour the batter into the prepared tin and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cake to cool completely on a wire rack.
- For the glaze, mix the icing sugar with lemon juice to make a smooth, runny glaze. Drizzle it over the cooled cake.
The Lemon and Poppy Seed Easter Cake is a perfect balance of tangy citrus and nutty crunch, making it a refreshing treat for any Easter celebration. The poppy seeds add a pleasant texture, while the lemon glaze provides an extra burst of citrus flavor. This cake is simple to make, yet its flavor profile is sophisticated enough to wow your guests. It’s an excellent choice for those looking for a lighter, fresher option for Easter dessert, and it pairs wonderfully with a cup of tea.
Carrot and Walnut Easter Cake
The Carrot and Walnut Easter Cake is a classic and beloved dessert that’s both hearty and delicious. Packed with grated carrots, chopped walnuts, and warming spices like cinnamon, this cake is not only flavorful but also wonderfully moist. Topped with a luscious cream cheese frosting and a sprinkle of chopped walnuts, this cake is perfect for Easter gatherings. Its comforting and rich texture, combined with a slight crunch from the walnuts, makes it a crowd-pleasing dessert.
Ingredients:
- 200g unsalted butter, softened
- 200g light brown sugar
- 4 large eggs
- 300g grated carrots
- 100g chopped walnuts
- 200g self-raising flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- For the frosting:
- 250g cream cheese, softened
- 100g unsalted butter, softened
- 200g icing sugar
- 1 tsp vanilla extract
- 50g chopped walnuts (for decoration)
Instructions:
- Preheat your oven to 180°C (350°F) and grease and line a 20cm round cake tin.
- In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time.
- Stir in the grated carrots, chopped walnuts, flour, baking powder, and spices, mixing until well combined.
- Pour the batter into the prepared tin and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cake to cool completely on a wire rack.
- For the frosting, beat the cream cheese and butter together until smooth. Gradually add the icing sugar and vanilla extract, continuing to beat until light and fluffy.
- Once the cake is cool, spread the cream cheese frosting over the top and sides. Garnish with chopped walnuts.
The Carrot and Walnut Easter Cake is a timeless favorite, combining the flavors of sweet carrots, crunchy walnuts, and warm spices. The rich cream cheese frosting adds a tangy contrast to the sweetness of the cake, making each bite incredibly satisfying. This cake is ideal for those who enjoy a heartier dessert with a touch of indulgence. It’s perfect for a family gathering or Easter brunch and is guaranteed to be a hit with guests of all ages.
Coconut and Lime Easter Cake
This Coconut and Lime Easter Cake is a tropical delight, with a moist coconut-flavored sponge complemented by the fresh zing of lime. The cake is topped with a light coconut frosting and finished with a sprinkle of toasted coconut flakes for an extra layer of flavor and texture. It’s a perfect dessert for those looking for something a little different this Easter, with a refreshing citrus kick and the rich, smooth taste of coconut. This cake is as beautiful as it is delicious, making it a stunning centerpiece for your Easter feast.
Ingredients:
- 200g unsalted butter, softened
- 200g caster sugar
- 4 large eggs
- 200g self-raising flour
- 100g desiccated coconut
- Zest of 2 limes
- 100ml milk
- For the frosting:
- 250g unsalted butter, softened
- 200g icing sugar
- 100g desiccated coconut
- Zest of 1 lime
- 2 tbsp lime juice
- Toasted coconut flakes (for decoration)
Instructions:
- Preheat your oven to 180°C (350°F) and grease and line a 20cm round cake tin.
- In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Stir in the lime zest, desiccated coconut, and self-raising flour. Gradually add the milk to form a smooth batter.
- Pour the batter into the prepared tin and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cake to cool completely on a wire rack.
- For the frosting, beat the butter and icing sugar together until smooth. Add the lime zest and juice, mixing until combined. Stir in the desiccated coconut.
- Once the cake is cool, spread the frosting over the top and sides of the cake. Sprinkle with toasted coconut flakes.
The Coconut and Lime Easter Cake brings a refreshing tropical twist to your Easter celebrations. The combination of sweet coconut and tangy lime is both invigorating and satisfying, making it a unique and memorable dessert. The toasted coconut flakes add a lovely crunch, making each bite even more enjoyable. This cake is perfect for those who enjoy bold flavors and is a great way to celebrate the arrival of spring with something a little different. Its beautiful appearance and delicious taste will undoubtedly make it a standout at your Easter gathering.
Raspberry and Almond Easter Cake
The Raspberry and Almond Easter Cake is a beautifully light and flavorful dessert, perfect for welcoming the spring season. The almond flavor adds a rich, nutty depth to the cake, while the fresh raspberries bring a burst of tartness and color. This cake is topped with a delicate almond icing and a scattering of fresh raspberries, making it both visually stunning and irresistibly tasty. It’s a wonderful choice for those who enjoy a combination of sweet and slightly tart flavors, with the almonds adding a subtle richness.
Ingredients:
- 200g unsalted butter, softened
- 200g caster sugar
- 3 large eggs
- 200g self-raising flour
- 1 tsp almond extract
- 100g ground almonds
- 150g fresh raspberries
- For the icing:
- 200g icing sugar
- 1 tbsp almond milk or water
- 1 tsp almond extract
- Fresh raspberries for decoration
Instructions:
- Preheat your oven to 180°C (350°F) and grease and line a 20cm round cake tin.
- In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Stir in the almond extract, ground almonds, and self-raising flour until well combined.
- Gently fold in the fresh raspberries, being careful not to crush them.
- Pour the batter into the prepared tin and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cake to cool completely on a wire rack.
- For the icing, mix the icing sugar with almond milk or water and almond extract to form a smooth glaze. Drizzle over the cooled cake and top with fresh raspberries.
The Raspberry and Almond Easter Cake is an elegant dessert that combines the rich, nutty flavor of almonds with the bright, tangy burst of raspberries. The almond icing adds a sweet, smooth finish to the cake, making each bite a delight. This cake is a perfect balance of flavors, ideal for springtime gatherings and Easter celebrations. The fresh raspberries not only enhance the taste but also add a beautiful touch of color, making it a showstopper on your Easter dessert table.
Chocolate and Hazelnut Easter Cake
For chocolate lovers, the Chocolate and Hazelnut Easter Cake is a decadent treat that will surely satisfy any sweet tooth. The rich chocolate sponge is complemented by toasted hazelnuts, giving the cake a lovely crunch and a nutty depth of flavor. The cake is topped with a luscious chocolate ganache and decorated with more toasted hazelnuts for a luxurious finish. Perfect for an Easter celebration or a special occasion, this cake offers a perfect combination of textures and rich, chocolatey goodness.
Ingredients:
- 200g unsalted butter, softened
- 200g dark brown sugar
- 4 large eggs
- 200g self-raising flour
- 50g cocoa powder
- 100g ground hazelnuts
- 150g dark chocolate (for ganache)
- 100ml double cream
- 50g toasted hazelnuts (for decoration)
Instructions:
- Preheat your oven to 180°C (350°F) and grease and line a 20cm round cake tin.
- In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Stir in the cocoa powder, ground hazelnuts, and self-raising flour until well combined.
- Pour the batter into the prepared tin and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cake to cool completely on a wire rack.
- For the ganache, heat the double cream in a saucepan until it begins to simmer. Pour over the chopped dark chocolate and stir until smooth.
- Once the cake is cool, pour the ganache over the top, allowing it to drip down the sides.
- Decorate with toasted hazelnuts.
The Chocolate and Hazelnut Easter Cake is the ultimate indulgence for those who adore chocolate. The combination of dark chocolate and hazelnuts creates a rich, satisfying flavor, while the toasted hazelnuts on top add an irresistible crunch. The smooth ganache gives the cake a glossy, luxurious finish, making it as visually stunning as it is delicious. This cake is perfect for a festive Easter dessert, especially for chocolate enthusiasts who appreciate a decadent treat.
Simnel Cake with Marzipan
Simnel Cake is a traditional Easter cake that is both delicious and rich in history. This classic cake is made with dried fruit, spices, and a generous layer of marzipan both inside and on top. It’s often decorated with eleven marzipan balls, symbolizing the apostles (excluding Judas). This cake is flavorful, with a wonderful balance of sweetness from the marzipan and the deep flavors of dried fruit. The rich and spiced texture makes it an Easter favorite, and it’s a perfect centerpiece for your celebration.
Ingredients:
- 250g unsalted butter, softened
- 250g caster sugar
- 5 large eggs
- 250g self-raising flour
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 200g mixed dried fruit (raisins, sultanas, currants)
- 100g glacé cherries, chopped
- 100g chopped almonds
- 150g marzipan (for inside the cake and topping)
- 2 tbsp apricot jam
Instructions:
- Preheat your oven to 160°C (320°F) and grease and line a 23cm round cake tin.
- In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
- Stir in the flour, cinnamon, nutmeg, dried fruit, cherries, and almonds until well combined.
- Roll out half of the marzipan to fit the size of the cake tin and place it in the center of the batter. Pour the remaining batter on top.
- Bake for 1.5 to 2 hours, or until a skewer inserted into the center comes out clean.
- Allow the cake to cool completely before brushing the top with apricot jam.
- Roll out the remaining marzipan and place it on top of the cake. Decorate with eleven marzipan balls and bake under the grill for 2-3 minutes to lightly brown the marzipan.
Simnel Cake with Marzipan is a deeply traditional and flavorful cake that brings together the perfect combination of dried fruits, spices, and marzipan. The marzipan adds sweetness and richness, while the fruit and spices create a wonderfully moist and fragrant cake. The decorative marzipan balls make this cake visually striking, and it’s a great choice for those who want to celebrate Easter with a timeless classic. The Simnel Cake is a symbol of Easter itself and makes for a perfect treat to share with family and friends.
Lemon and Poppy Seed Easter Cake
The Lemon and Poppy Seed Easter Cake is a zesty and refreshing dessert that brings a burst of citrus flavor to your Easter celebration. The cake is light, airy, and packed with fresh lemon zest and poppy seeds, creating a delightful texture and flavor. A tangy lemon glaze drizzled on top makes it even more irresistible. This cake is perfect for those who enjoy bright, citrusy desserts with a bit of crunch from the poppy seeds, and it makes for a beautiful, springtime treat.
Ingredients:
- 200g unsalted butter, softened
- 200g caster sugar
- 3 large eggs
- 200g self-raising flour
- 2 tbsp poppy seeds
- Zest of 2 lemons
- 1 tbsp lemon juice
- For the glaze:
- 100g icing sugar
- 2 tbsp lemon juice
Instructions:
- Preheat your oven to 180°C (350°F) and grease and line a 20cm round cake tin.
- Cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
- Stir in the lemon zest, lemon juice, self-raising flour, and poppy seeds until combined.
- Pour the batter into the prepared tin and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cake to cool completely on a wire rack.
- For the glaze, mix the icing sugar with lemon juice until smooth. Drizzle over the cooled cake.
The Lemon and Poppy Seed Easter Cake is a delightful combination of tangy lemon and crunchy poppy seeds that brings a refreshing, citrusy flavor to your dessert table. The lemon glaze adds the perfect amount of sweetness and a beautiful glossy finish. This cake is ideal for a spring celebration like Easter, offering a light, refreshing option that’s full of flavor. The bright lemon notes and poppy seeds make it a showstopper while remaining light and easy to eat, making it an ideal choice for all your springtime gatherings.
Carrot and Walnut Easter Cake
Carrot and Walnut Easter Cake is a moist, spiced cake that is full of flavor, perfect for Easter celebrations. The sweetness of the carrots is complemented by the earthy walnuts, creating a perfect balance of textures and flavors. The cake is lightly spiced with cinnamon and nutmeg, making it the ultimate comforting treat. Topped with a tangy cream cheese frosting and a sprinkle of chopped walnuts, this cake is a beautiful and satisfying dessert that’s perfect for Easter.
Ingredients:
- 200g unsalted butter, softened
- 200g light brown sugar
- 3 large eggs
- 200g self-raising flour
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 200g grated carrots
- 100g chopped walnuts
- For the cream cheese frosting:
- 200g cream cheese, softened
- 100g unsalted butter, softened
- 200g icing sugar
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 180°C (350°F) and grease and line a 20cm round cake tin.
- Cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Stir in the flour, cinnamon, and nutmeg, then fold in the grated carrots and chopped walnuts.
- Pour the batter into the prepared tin and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cake to cool completely on a wire rack.
- For the frosting, beat the cream cheese and butter together until smooth. Gradually add the icing sugar and vanilla extract and continue to mix until fluffy.
- Spread the frosting over the cooled cake and top with additional chopped walnuts.
The Carrot and Walnut Easter Cake is a perfect blend of flavors and textures. The sweet, earthy carrots and walnuts combine to create a moist and flavorful cake, while the cream cheese frosting provides a tangy contrast that makes each bite incredibly satisfying. This cake is not only delicious but also visually appealing, with the bright orange carrots and crunchy walnuts making it perfect for Easter. Its comforting, spiced flavor makes it a perfect dessert to enjoy with family and friends during the holiday.
Coconut and Lime Easter Cake
The Coconut and Lime Easter Cake is a tropical-inspired dessert that’s perfect for adding a fresh, zesty twist to your Easter celebration. The combination of coconut and lime creates a light and refreshing flavor profile, while the moist sponge ensures each bite is tender and satisfying. Topped with a lime glaze and shredded coconut, this cake has a lovely tropical finish that brings an exotic touch to your springtime gathering. It’s perfect for anyone who loves a citrusy, coconutty flavor.
Ingredients:
- 200g unsalted butter, softened
- 200g caster sugar
- 3 large eggs
- 200g self-raising flour
- 100g desiccated coconut
- Zest of 2 limes
- 2 tbsp lime juice
- For the glaze:
- 100g icing sugar
- 2 tbsp lime juice
- 50g shredded coconut (for decoration)
Instructions:
- Preheat your oven to 180°C (350°F) and grease and line a 20cm round cake tin.
- Cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Stir in the lime zest, lime juice, self-raising flour, and desiccated coconut until fully combined.
- Pour the batter into the prepared tin and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cake to cool completely on a wire rack.
- For the glaze, mix the icing sugar with lime juice until smooth. Drizzle over the cooled cake and sprinkle with shredded coconut.
The Coconut and Lime Easter Cake is a refreshing and tropical treat that brings a touch of sunshine to your Easter table. The coconut adds a soft, chewy texture, while the lime offers a burst of citrusy freshness. The glaze and shredded coconut on top provide a lovely finishing touch, making this cake as visually appealing as it is delicious. This cake is perfect for those who enjoy bright, fresh flavors and want to add something a bit different to their Easter dessert spread. The tropical flavors of coconut and lime make it a standout choice for any spring celebration.
Note: More recipes are coming soon!
