Easter, a time of celebration and renewal, is marked by delicious feasts and cherished traditions. Across the globe, families gather to enjoy special dishes that reflect the spirit of the season. From classic Simnel Cake symbolizing the disciples of Jesus to succulent lamb dishes and delightful carrot cakes, Easter recipes hold cultural significance and bring joy to the table. Here are streamlined versions of three Easter favorites:

Easter Simnel Cake by Executive Pastry Chef Ankit Saini, The Lodhi New Delhi

Ingredients

Almond Paste/Marzipan (240g)

Unsalted Butter (210g)

Light Brown Sugar (180g)

Black Treacle/Dark Molasses (20g)

Vanilla Extract (1 tsp)

Orange Zest (from 1 orange)

Eggs (200g)

All-Purpose Flour (190g)

Custard Powder (10g)

Ground Mixed Spices (1 tsp/5g)

Sultanas (150g)

Black Currant (40g)

Dry Cranberry (40g)

Glazed Cherries (100g)

Green Pistachios (50g)

Method:

Cream butter, sugar, treacle, orange zest, and vanilla.

Gradually add eggs, then fold in flour, custard powder, spices.

Mix in dried fruits.

Bake at 180°C for 30 mins.

Easter Lamb Leg with Yorkshire Pudding by Shangri-La Eros New Delhi

Ingredients

For Lamb Leg:

Leg of Lamb

Garlic (20g)

Fresh Rosemary (5g)

Fresh Thyme (5ml)

Olive Oil (100ml)

Salt (10g)

Black Pepper (7g)

Dijon Mustard (10g)

Unsalted Butter (50g)

For Yorkshire Pudding:

Eggs (4)

All-Purpose Flour (60g)

Milk (60ml)

Salt (2g)

Vegetable Oil (100ml)

Method:

Marinate lamb with garlic, herbs, oil, mustard, salt, and pepper.

Roast at 325°F for 1.5-2 hours.

For Yorkshire pudding, mix batter, rest, then bake at 425°F.

Serve lamb with gravy and Yorkshire pudding.

Easter Special Carrot Cake recipe by Chef Dinesh Rana, Courtyard by Marriott Aravali Resort

Ingredients

Eggs (8)

Icing Sugar (500g)

Flour (500g)

Baking Powder (10g)

Cinnamon Powder (10g)

Coconut Powder (50g)

Walnut (150g)

Carrot (500g)

Oil (500ml)

Vanilla Essence (15ml)

Method:

Whisk eggs with icing sugar.

Add flour, baking powder, cinnamon, coconut, walnut.

Mix in oil, grated carrot, and vanilla.

Bake at 100°C for 25-30 mins.