The delicious Easter cake

The delicious Easter cake


  • Serves icon Serves 8-10
  • Time icon Hands-on time 1 hour, plus 2 hours baking time

Try this recipe for our delicious Easter cake adorned with hazelnuts and marzipan. It’s perfect with a cup of tea or serve as an Easter dessert.

Looking for something more traditional? How about our simnel cake recipe?


  • 375g softened, unsalted butter, plus extra to grease
  • 375g golden caster sugar
  • Finely grated zest of 2 oranges
  • 375g ground almonds
  • 1 tsp ground mixed spice
  • 5 large organic eggs
  • 200g hazelnuts, toasted and finely chopped
  • 100g plain flour
  •  ½ tsp baking powder
  • 8 tbsp Frangelico (hazelnut liqueur)
  • 300g good-quality white chocolate
  • 50g unsalted butter
  • 250g white marzipan
  • Icing sugar, for dusting
  • Mini chocolate eggs, to decorate


  1. Preheat the oven to 160°C/fan140°C/gas 3. Grease and line a 23cm round cake tin with non-stick baking paper. In a large bowl beat the butter, sugar and orange zest together until light and fluffy. Stir in the ground almonds and mixed spice. Beat in the eggs one at a time. Fold in the hazelnuts, flour, baking powder and the hazelnut liqueur until smooth. Spoon into the prepared tin and bake for 1 hour, then cover with foil and bake for a further 50 minutes or until a metal skewer inserted into the centre comes out clean. Leave to cool for 10 minutes in the tin, then turn out on to a wire rack to cool completely.
  2. Melt the chocolate and butter in a bowl set over a pan of simmering water. Stir until just smooth, but don’t overbeat. Spread all over the top and sides of the cake with a palette knife and leave to set.
  3. Roll out the marzipan on a surface lightly dusted with icing sugar large enough to cover the whole cake. Roll up on a rolling pin, then unroll over the cake and press lightly into the sides and trim neatly. Decorate with sugar-coated chocolate eggs in pretty colours and a big ribbon.

Recipe By

The delicious. food team


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