25+ Easy and Delicious Easter Mary Berry Recipes for Every Palate

Easter is the perfect time to gather with family and friends, celebrate the season, and indulge in delicious meals.

When it comes to creating memorable dishes for your holiday table, look no further than the iconic Mary Berry, whose timeless recipes have inspired home cooks for generations.

Whether you’re looking for a show-stopping Easter cake, an elegant dessert, or a simple yet flavorful side dish, Mary Berry’s recipes offer something for every taste.

In this blog article, we’ll showcase 25+ Easter Mary Berry recipes that will add a touch of elegance and warmth to your festive celebrations.

From sweet treats like her famous Easter lemon cake to savory dishes such as a classic roast lamb, these recipes are guaranteed to make your Easter meal unforgettable.

25+ Easy and Delicious Easter Mary Berry Recipes for Every Palate

Mary Berry’s Easter recipes bring both flavor and tradition to the holiday season.

With a perfect mix of sweet and savory dishes, each recipe is crafted with simplicity and elegance, making them suitable for both beginners and seasoned chefs.

Whether you’re preparing a cozy meal for your immediate family or hosting a large gathering, these 25+ recipes will ensure your Easter feast is a culinary success.

So, don’t hesitate to add a few of these Mary Berry-inspired dishes to your holiday menu—your guests will be delighted by the unforgettable flavors and beautiful presentation.

Easter Lemon Drizzle Bundt Cake

Lemon drizzle cake is a Mary Berry classic, known for its refreshing tang and moist crumb. For Easter, this version is elevated with a Bundt cake design that adds an elegant touch to your holiday table. Perfect for family gatherings, this show-stopping dessert pairs bright citrus flavors with a sugar glaze that glistens like spring morning dew.

Ingredients:

• 225g unsalted butter (softened)
• 225g caster sugar
• 275g self-raising flour
• 2 tsp baking powder
• 4 large eggs
• 4 tbsp milk
• Zest of 2 lemons

For the Drizzle:

• Juice of 2 lemons
• 100g granulated sugar

Method:

1. Preheat your oven to 160°C (fan)/180°C (conventional). Grease and flour a Bundt tin.
2. Cream together butter and sugar until pale and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. Fold in flour, baking powder, milk, and lemon zest to form a smooth batter.
5. Pour the batter evenly into the Bundt tin and smooth the top.
6. Bake for 35–40 minutes or until a skewer comes out clean.
7. While the cake bakes, mix lemon juice and granulated sugar to create the drizzle.
8. Once baked, let the cake cool slightly, then spoon over the drizzle while still warm. Allow the drizzle to soak in before serving.

The Easter Lemon Drizzle Bundt Cake combines simplicity with sophistication, making it a must-have for your Easter celebration. Its citrusy zing and beautiful design will leave your guests in awe, ensuring they come back for seconds (or thirds). Serve with a dollop of whipped cream for extra indulgence.

Easter Hot Cross Bun Bread Pudding

Transform your leftover hot cross buns into a delectable Easter dessert with this bread pudding recipe. Mary Berry’s touch ensures a creamy, spiced custard is paired with the rich flavors of dried fruit, making it a perfect finale to your holiday feast. It’s a great way to reduce food waste while impressing your family with a luxurious pudding.

Ingredients:

• 6 hot cross buns (stale works best)
• 50g butter (softened)
• 300ml double cream
• 300ml whole milk
• 4 large eggs
• 75g caster sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• Zest of 1 orange
• 50g sultanas (optional)

Method:

1. Preheat the oven to 160°C (fan)/180°C (conventional). Grease a medium-sized baking dish.
2. Slice the hot cross buns in half and butter each piece. Layer them in the dish, slightly overlapping. Sprinkle sultanas between layers if using.
3. In a large bowl, whisk eggs, cream, milk, sugar, vanilla, cinnamon, and orange zest until well combined.
4. Pour the custard mixture evenly over the buns, ensuring they’re fully soaked. Let sit for 15 minutes to absorb the custard.
5. Place the dish in the oven and bake for 35–40 minutes, or until golden and set.
6. Serve warm with custard or a scoop of vanilla ice cream.

This Easter Hot Cross Bun Bread Pudding is a comforting dessert that embodies the warm spices and fruity notes of Easter traditions. It’s a wonderful way to repurpose leftovers and create a dish that’s both familiar and indulgent. The creamy custard paired with the bun’s soft texture is pure bliss in every bite.

Easter Carrot Cake with Cream Cheese Frosting

Mary Berry’s take on carrot cake is a quintessential addition to your Easter dessert lineup. Packed with grated carrots, spices, and a hint of orange zest, this moist and flavorful cake is topped with a tangy cream cheese frosting. It’s a sweet nod to the Easter Bunny and a guaranteed crowd-pleaser.

Ingredients:

• 225g self-raising flour
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 150g light brown sugar
• 150ml sunflower oil
• 3 large eggs
• 200g grated carrots
• Zest of 1 orange

For the Frosting:

• 200g cream cheese
• 50g unsalted butter (softened)
• 100g icing sugar
• 1 tsp vanilla extract

Method:

1. Preheat the oven to 160°C (fan)/180°C (conventional). Grease and line two 20cm round cake tins.
2. Sift flour and spices into a large bowl. Add sugar and mix to combine.
3. Whisk together oil and eggs, then fold into the dry ingredients.
4. Stir in grated carrots and orange zest until evenly distributed.
5. Divide the batter between the tins and bake for 25–30 minutes, or until a skewer comes out clean. Cool completely.
6. For the frosting, beat cream cheese, butter, icing sugar, and vanilla until smooth.
7. Spread frosting between the cake layers and over the top. Decorate with a sprinkle of grated orange zest or mini sugar carrots for a festive touch.

This Easter Carrot Cake combines wholesome ingredients with indulgent flavors, making it an excellent centerpiece for your Easter spread. The cream cheese frosting provides a luscious balance to the spiced cake, creating a dessert that’s as visually appealing as it is delicious. Share a slice with loved ones and celebrate the season of renewal.

Easter Simnel Cake

The Easter Simnel Cake is a traditional British treat that has stood the test of time, often enjoyed as a symbol of Easter’s religious significance. This fruit-filled cake, topped with marzipan and decorated with 11 marzipan balls (representing the 11 apostles, excluding Judas), is perfect for sharing during family gatherings. With Mary Berry’s careful balance of flavors, this cake is rich and indulgent, yet not overly sweet.

Ingredients:

• 225g unsalted butter (softened)
• 225g caster sugar
• 4 large eggs
• 225g self-raising flour
• 150g ground almonds
• 1 tsp mixed spice powder
• 200g currants
• 200g sultanas
• 100g glacé cherries (halved)
• 75g chopped candied peel
• 2 tbsp brandy (optional)
• 250g marzipan (for layering and decorating)

Method:

1. Preheat the oven to 150°C (fan)/170°C (conventional). Grease and line an 8-inch round cake tin.
2. Cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Fold in the flour, ground almonds, mixed spice, and dried fruit. Stir in the brandy, if using.
5. Spoon the mixture into the prepared tin, smoothing the top.
6. Roll out 150g of marzipan and cut it to fit the top of the cake. Place it on top of the batter before baking.
7. Bake for 1 hour 30 minutes, or until a skewer comes out clean.
8. Once the cake has cooled, roll out the remaining marzipan and place it on top.
9. Use a blow torch or grill to lightly brown the marzipan top. Decorate with 11 marzipan balls and serve.

The Easter Simnel Cake is a classic centerpiece for any Easter celebration, offering a lovely balance of moist fruit and rich marzipan. Whether you’re honoring tradition or simply enjoying the flavors of the season, this cake’s festive appearance and delicious taste make it a wonderful way to mark the holiday. It’s perfect for slicing and sharing with family and friends.

Easter Chocolate Nest Cake

This Easter Chocolate Nest Cake is a fun and indulgent dessert perfect for families with children. Made with rich chocolate and a crispy nest topping, this cake mirrors the symbolism of Easter with its bird’s nest design. A delightful mix of textures and flavors, it’s an easy recipe to prepare while providing maximum impact on the dessert table.

Ingredients:

• 200g dark chocolate
• 200g milk chocolate
• 150g butter
• 150g digestive biscuits (crushed)
• 100g mini marshmallows
• 50g milk chocolate (for drizzling)
• 12 mini chocolate eggs (to decorate)

Method:

1. Break the chocolate into pieces and melt it with the butter over a gentle heat, stirring until smooth.
2. Remove from the heat and fold in the crushed biscuits and mini marshmallows.
3. Press the mixture into a round cake tin (lined with baking parchment) and shape it into a nest-like design.
4. Chill in the fridge for 2 hours or until set.
5. Melt the remaining milk chocolate and drizzle it over the top of the nest.
6. Place the mini chocolate eggs in the center of the nest.
7. Serve chilled and enjoy with family and friends.

The Easter Chocolate Nest Cake is a playful, easy-to-make dessert that’s as delightful to look at as it is to eat. The combination of smooth chocolate and crunchy biscuit offers a delightful contrast in textures, while the mini eggs add a festive touch. It’s an ideal treat for Easter gatherings, especially with children, and is sure to be a hit with everyone.

Easter Rhubarb and Almond Crumble Cake

Rhubarb is a springtime favorite, and this Easter-inspired Rhubarb and Almond Crumble Cake combines its tartness with a sweet almond sponge and a crispy crumble topping. This cake is an excellent choice for anyone looking to enjoy the fresh, seasonal flavors of Easter while indulging in a comforting and satisfying dessert. Mary Berry’s balance of sweetness and acidity in this cake is perfect for spring.

Ingredients:

• 250g unsalted butter (softened)
• 250g caster sugar
• 4 large eggs
• 250g self-raising flour
• 100g ground almonds
• 1 tsp vanilla extract
• 200g rhubarb (cut into small pieces)
• 100g demerara sugar (for crumble)
• 100g plain flour (for crumble)
• 50g cold butter (for crumble)

Method:

1. Preheat the oven to 160°C (fan)/180°C (conventional). Grease and line an 8-inch round cake tin.
2. Cream the butter and sugar until light and fluffy, then beat in the eggs one at a time.
3. Fold in the self-raising flour, ground almonds, and vanilla extract.
4. Gently fold in the rhubarb pieces, being careful not to break them up too much.
5. Pour the batter into the prepared tin and smooth the top.
6. For the crumble topping, mix the demerara sugar, plain flour, and butter in a bowl until it forms a crumbly texture.
7. Sprinkle the crumble topping evenly over the cake batter.
8. Bake for 40-45 minutes, or until golden and a skewer comes out clean.
9. Let the cake cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

The Rhubarb and Almond Crumble Cake is a perfect way to celebrate the arrival of spring at Easter. The tartness of rhubarb balances beautifully with the sweet, nutty cake and crunchy crumble topping. This cake provides the ideal combination of flavors and textures, making it a lovely addition to your Easter table. Pair it with a cup of tea and enjoy the delightful tastes of the season.

Easter Paska Bread

Paska bread is a traditional Eastern European Easter bread known for its slightly sweet flavor, soft texture, and beautiful decoration. Topped with a simple glaze and often adorned with festive symbols, this bread is perfect for Easter brunches or as a gift to friends and family. Mary Berry’s version ensures a perfect balance of richness and lightness, making it a joy to bake and share.

Ingredients:

• 500g strong white bread flour
• 100g caster sugar
• 1 tsp salt
• 10g fast-action yeast
• 2 large eggs
• 150ml whole milk
• 50g unsalted butter (softened)
• 150ml warm water
• 1 tsp vanilla extract
• 1 egg (for glazing)

For the Glaze:

• 100g icing sugar
• 1-2 tsp lemon juice

Method:

1. In a large bowl, combine the bread flour, sugar, salt, and yeast.
2. In a separate bowl, whisk together the eggs, milk, warm water, and vanilla extract.
3. Make a well in the flour mixture and pour in the wet ingredients, mixing to form a soft dough.
4. Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp tea towel, and let it rise for 1 hour or until doubled in size.
6. Preheat the oven to 180°C (fan)/200°C (conventional).
7. Punch down the dough and divide it into two pieces. Shape each into a round loaf and place them on a greased baking sheet.
8. Let the loaves rise for another 30 minutes, then brush with the beaten egg to glaze.
9. Bake for 25–30 minutes or until golden brown.
10. To make the glaze, mix the icing sugar with lemon juice and drizzle over the cooled loaves.

Easter Paska Bread is not only a beautiful addition to your Easter spread but also a delicious one. Its soft, slightly sweet texture pairs perfectly with Easter breakfast spreads, or it can be enjoyed on its own with a cup of tea. The icing glaze adds a sweet finish, making this bread an elegant and flavorful way to celebrate the season.

Easter Mini Egg Cupcakes

These Easter Mini Egg Cupcakes are a fun and festive way to celebrate the holiday with a sweet treat. With a soft, vanilla sponge and a buttercream topping adorned with colorful mini eggs, they are visually appealing and a delight to eat. Perfect for an Easter party or an afternoon treat, these cupcakes will impress both kids and adults alike.

Ingredients:

• 200g self-raising flour
• 200g unsalted butter (softened)
• 200g caster sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 2 tbsp whole milk
• 100g mini chocolate eggs (to decorate)

For the Buttercream:

• 250g unsalted butter (softened)
• 500g icing sugar
• 1 tsp vanilla extract
• 1–2 tbsp milk (as needed)

Method:

1. Preheat the oven to 160°C (fan)/180°C (conventional). Line a 12-hole muffin tin with cupcake cases.
2. In a large bowl, cream together the butter and sugar until pale and fluffy.
3. Beat in the eggs one at a time, adding a little flour if the mixture starts to curdle.
4. Fold in the remaining flour, baking powder, vanilla extract, and milk until smooth.
5. Spoon the batter into the cupcake cases, filling them about 2/3 full.
6. Bake for 18–20 minutes, or until a skewer inserted into the center comes out clean. Let the cupcakes cool completely.
7. For the buttercream, beat the butter until soft, then gradually add the icing sugar. Add vanilla and milk as needed to achieve a smooth consistency.
8. Pipe or spread the buttercream onto the cooled cupcakes and top with mini chocolate eggs.

Easter Mini Egg Cupcakes are a simple yet indulgent dessert that brings festive cheer to any gathering. With a light, fluffy texture and rich buttercream, they’re the perfect bite-sized treat. The colorful mini eggs on top add a playful touch and make these cupcakes irresistible. Perfect for sharing or gifting, they capture the spirit of Easter in every bite.

Easter Lemon Meringue Pie

Lemon Meringue Pie is a classic dessert that’s always a hit during Easter celebrations. With its tart lemon filling, crispy meringue top, and buttery pastry base, this pie combines the best of sweet and tangy flavors. Mary Berry’s version ensures that the meringue is perfectly golden and fluffy, while the lemon filling remains smooth and refreshing. It’s a beautiful and indulgent way to end your Easter feast.

Ingredients:

• 1 ready-made shortcrust pastry case (or homemade)
• 4 large eggs (separated)
• 250g caster sugar
• 225ml water
• 2 tbsp cornflour
• 1 tsp lemon zest
• 150ml fresh lemon juice
• 1/4 tsp cream of tartar

Method:

1. Preheat the oven to 180°C (fan)/200°C (conventional). Blind bake the pastry case for 10–15 minutes, then set aside to cool.
2. In a saucepan, combine the water, lemon juice, lemon zest, and cornflour. Heat gently, whisking constantly until the mixture thickens.
3. Beat the egg yolks and sugar together until pale and fluffy. Gradually add the thickened lemon mixture to the yolks, stirring constantly.
4. Return the mixture to the pan and cook for another 2 minutes until thickened further. Remove from the heat and pour into the cooled pastry case.
5. Whisk the egg whites with the cream of tartar until stiff peaks form, then gradually add the sugar, continuing to whisk until glossy.
6. Spoon the meringue over the lemon filling, spreading it out to cover the entire pie.
7. Bake for 20–25 minutes, or until the meringue is golden and firm.
8. Let the pie cool before serving.

Mary Berry’s Easter Lemon Meringue Pie is a perfect balance of tangy and sweet. The flaky pastry, smooth lemon filling, and fluffy meringue create a dessert that’s both satisfying and refreshing. Whether you’re hosting a large family dinner or enjoying a quiet holiday at home, this pie will surely impress your guests and provide the perfect end to your Easter meal.

Easter Carrot Cake

Carrot cake is a classic Easter treat that’s both comforting and indulgent. The moist, spiced cake combined with a rich cream cheese frosting makes it a crowd favorite for the holiday. Mary Berry’s version is beautifully balanced, with a hint of warmth from cinnamon and nutmeg, and the addition of finely grated carrots ensures a soft, flavorful crumb. It’s the perfect centerpiece for your Easter table.

Ingredients:

• 200g self-raising flour
• 1 1/2 tsp baking powder
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 200g soft brown sugar
• 3 large eggs
• 150ml sunflower oil
• 200g grated carrots
• 50g chopped walnuts (optional)
• 100g raisins (optional)

For the Cream Cheese Frosting:

• 250g cream cheese (softened)
• 100g unsalted butter (softened)
• 300g icing sugar
• 1 tsp vanilla extract

Method:

1. Preheat the oven to 170°C (fan)/180°C (conventional). Grease and line a 20cm round cake tin.
2. In a bowl, sift together the flour, baking powder, cinnamon, and nutmeg.
3. In another large bowl, whisk the sugar, eggs, and oil until combined. Add the grated carrots, walnuts, and raisins, and fold in the dry ingredients until just mixed.
4. Pour the batter into the prepared tin and smooth the top.
5. Bake for 30–35 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool completely in the tin before removing.
6. For the frosting, beat together the cream cheese, butter, icing sugar, and vanilla until smooth and fluffy.
7. Spread the frosting over the cooled cake, and garnish with extra walnuts or carrot decorations if desired.

This Easter Carrot Cake is the perfect dessert for the season, offering a delicious combination of warm spices, soft texture, and tangy cream cheese frosting. Whether you serve it at a family gathering or as a treat for Easter weekend, this cake is sure to be a hit. It’s both comforting and festive, making it an essential part of your Easter celebrations.

Easter Hot Cross Buns

Hot Cross Buns are a traditional Easter treat, often enjoyed on Good Friday. With their soft, spiced dough and signature cross on top, they’re a symbol of the holiday. Mary Berry’s recipe creates light, fluffy buns with a rich flavor, thanks to the addition of mixed dried fruits, warm spices, and a sweet glaze. These buns are perfect for breakfast or as an afternoon snack with a cup of tea.

Ingredients:

• 500g strong white bread flour
• 75g caster sugar
• 1 tsp ground mixed spice
• 1 tsp ground cinnamon
• 1 tsp salt
• 10g instant yeast
• 300ml milk (lukewarm)
• 50g unsalted butter (softened)
• 2 large eggs
• 200g mixed dried fruit (currants or sultanas)
• 1 tbsp milk (for the glaze)

For the Cross:

• 75g plain flour
• Water

Method:

1. In a large bowl, combine the flour, sugar, mixed spice, cinnamon, salt, and yeast.
2. In a separate jug, whisk together the lukewarm milk, butter, and eggs.
3. Add the wet ingredients to the dry mixture and stir to form a dough.
4. Knead the dough for 8–10 minutes until smooth and elastic, then add the dried fruit and knead again to distribute evenly.
5. Place the dough in a lightly oiled bowl, cover with a damp tea towel, and let it rise for 1 hour, or until doubled in size.
6. Punch down the dough and divide it into 12 equal pieces. Shape each piece into a bun and place them on a greased baking tray.
7. Cover and leave to rise for another hour.
8. Preheat the oven to 220°C (fan)/240°C (conventional).
9. 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 each bun.
10. Bake for 15–20 minutes until golden brown.
11. For the glaze, gently heat 1 tablespoon of milk and brush it over the warm buns as soon as they come out of the oven.

Mary Berry’s Hot Cross Buns are a must-have during Easter. With their soft, pillowy texture and flavorful spices, they’re perfect for breakfast or an afternoon treat. The sweet glaze gives them a beautiful sheen, and the cross adds a traditional touch that’s both meaningful and delicious. Serve them fresh from the oven for a truly memorable Easter experience.

Easter Simnel Cake

Simnel Cake is a rich fruitcake traditionally eaten during Easter. Known for its layers of marzipan, this cake is both festive and flavorful. Mary Berry’s version balances the sweetness of marzipan with the rich fruitcake, making it an Easter favorite. It’s typically decorated with 11 marzipan balls, representing the 11 apostles, making it not only a delicious dessert but also a symbolic part of the holiday.

Ingredients:

• 225g unsalted butter (softened)
• 225g caster sugar
• 4 large eggs
• 225g self-raising flour
• 2 tsp mixed spice
• 100g ground almonds
• 200g mixed dried fruit (currants, sultanas, raisins)
• 100g glace cherries (chopped)
• 50g chopped mixed peel
• 50g blanched almonds (for the top)
• 250g marzipan (rolled)

Method:

1. Preheat the oven to 160°C (fan)/180°C (conventional). Grease and line a 20cm round cake tin.
2. Beat the butter and sugar together until pale and fluffy. Add the eggs one at a time, beating well after each addition.
3. Sift the flour and mixed spice together, then fold into the butter mixture with the ground almonds.
4. Stir in the dried fruit, glace cherries, and mixed peel.
5. Spoon half of the batter into the prepared tin and smooth the surface. Roll out half of the marzipan and place it on top of the batter.
6. Add the remaining batter and level the top.
7. Bake for 1 hour 30 minutes or until a skewer inserted into the center comes out clean.
8. Let the cake cool completely in the tin.
9. Once cooled, roll out the remaining marzipan and cover the top of the cake. Decorate with 11 marzipan balls, representing the apostles.
10. Bake for another 15–20 minutes, until the marzipan is lightly golden.

Simnel Cake is a time-honored Easter tradition, and Mary Berry’s recipe ensures it’s both delicious and visually stunning. The layers of fruitcake and marzipan create a rich, satisfying dessert perfect for any Easter celebration. With its symbolic marzipan decoration, it also makes for a beautiful center piece at your Easter table. Whether enjoyed with family or shared with friends, this cake is the perfect way to celebrate the season.

Easter Lemon and Blueberry Cake

This light and zesty cake is the perfect spring dessert to celebrate Easter. The combination of fresh lemon and blueberries adds a refreshing twist, making it an ideal choice for a seasonal treat. Mary Berry’s Lemon and Blueberry Cake is beautifully moist, with the tangy flavor of lemon balancing perfectly with the sweetness of the berries. Topped with a lemon glaze, it’s an elegant yet simple dessert that will impress guests at your Easter gathering.

Ingredients:

• 225g unsalted butter (softened)
• 225g caster sugar
• 4 large eggs
• 225g self-raising flour
• 2 tsp baking powder
• Zest of 2 lemons
• 150g fresh blueberries
• 2 tbsp milk

For the Lemon Glaze:

• 100g icing sugar
• 2 tbsp fresh lemon juice

Method:

1. Preheat the oven to 180°C (fan)/200°C (conventional). Grease and line a 20cm round cake tin.
2. Cream the butter and sugar together until pale and fluffy. Add the eggs one at a time, beating well after each addition.
3. Sift the flour and baking powder together, then fold into the butter mixture along with the lemon zest.
4. Gently fold in the blueberries, making sure not to crush them. Add the milk and mix until the batter is smooth.
5. Spoon the mixture into the prepared tin and smooth the top.
6. Bake for 25–30 minutes, or until the cake is golden and a skewer inserted comes out clean.
7. Leave the cake to cool in the tin for 10 minutes before transferring it to a wire rack.
8. For the glaze, mix the icing sugar and lemon juice until smooth and drizzle over the cooled cake.

Mary Berry’s Easter Lemon and Blueberry Cake is a delightful treat that’s bursting with fresh flavors. The vibrant lemon zest and juicy blueberries provide a bright contrast, making this cake a refreshing choice for the holiday. The light glaze adds an extra layer of sweetness, making it the perfect cake to serve for Easter brunch or afternoon tea. Its simplicity and elegance make it an essential addition to your Easter table.

Easter Chocolate Egg Nest Cake

This fun and festive cake is perfect for families celebrating Easter. The Chocolate Egg Nest Cake is an easy-to-make dessert that features a rich chocolate sponge and a fluffy frosting, topped with mini chocolate eggs to resemble a nest. Mary Berry’s recipe is both indulgent and playful, making it a hit with children and adults alike. It’s a great choice for those who want to create something visually stunning while keeping the preparation simple and enjoyable.

Ingredients:

• 200g dark chocolate (broken into pieces)
• 175g unsalted butter (softened)
• 200g caster sugar
• 4 large eggs
• 1 tsp vanilla extract
• 175g self-raising flour
• 50g cocoa powder
• 1/2 tsp baking powder
• 200ml double cream
• 100g milk chocolate (for frosting)
• Mini chocolate eggs (for decoration)

Method:

1. Preheat the oven to 180°C (fan)/200°C (conventional). Grease and line two 20cm round cake tins.
2. Melt the dark chocolate in a heatproof bowl over simmering water or in the microwave. Let it cool slightly.
3. Beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition, followed by the vanilla extract.
4. Sift the flour, cocoa powder, and baking powder together, then fold into the mixture.
5. Pour in the melted chocolate and mix until smooth. Divide the batter evenly between the two tins.
6. Bake for 20–25 minutes, or until the cakes are springy to the touch and a skewer inserted comes out clean. Let the cakes cool completely.
7. For the frosting, melt the milk chocolate and allow it to cool slightly. Whip the double cream until soft peaks form, then fold in the melted chocolate to create a smooth, thick frosting.
8. Spread a layer of frosting between the two cakes, then cover the top with more frosting.
9. Decorate with mini chocolate eggs to resemble a nest.

The Easter Chocolate Egg Nest Cake is the perfect dessert for families looking to celebrate Easter with a little fun and a lot of chocolate. The rich, indulgent chocolate cake combined with creamy frosting and the playful touch of mini eggs makes it a memorable and delicious treat. Whether it’s served as a showstopper for an Easter dinner or as a treat for children, this cake is sure to become a favorite for years to come.

Easter Almond and Orange Cake

This elegant cake is the perfect dessert to bring to your Easter table. The Almond and Orange Cake is a fragrant and flavorful dessert with a moist texture, thanks to the ground almonds that provide richness. Mary Berry’s version highlights the freshness of oranges, with both orange zest and juice adding a citrusy brightness. The almond flour provides a tender crumb, making this cake a sophisticated choice for Easter celebrations.

Ingredients:

• 200g ground almonds
• 200g caster sugar
• 4 large eggs
• Zest of 2 oranges
• 100g unsalted butter (melted)
• 1 tsp baking powder
• Juice of 1 orange
• 100g icing sugar (for glaze)

Method:

1. Preheat the oven to 180°C (fan)/200°C (conventional). Grease and line a 23cm round cake tin.
2. In a bowl, combine the ground almonds, sugar, eggs, and orange zest. Stir in the melted butter and baking powder.
3. Add the orange juice and mix until smooth.
4. Pour the batter into the prepared tin and smooth the top.
5. Bake for 25–30 minutes, or until the cake is golden and a skewer inserted comes out clean.
6. Allow the cake to cool completely in the tin.
7. For the glaze, mix the icing sugar with a little orange juice until smooth and drizzle over the cooled cake.

Mary Berry’s Easter Almond and Orange Cake is a light yet flavorful option for your Easter dessert. The bright orange flavor combined with the rich almonds creates a perfectly balanced cake that is both fragrant and moist. Topped with a simple orange glaze, this cake looks as beautiful as it tastes. It’s a wonderful choice for those looking for something a little different to celebrate Easter with elegance and flavor.

Note: More recipes are coming soon!