However you celebrate Easter you won’t fail to be bombarded with shiny paper, fluffy chicks, bunnies and chocolate. Secretly I have to say I love the colours, so cheery after a slow start to Spring.
A few little eggs on some twigs in a jug,
a collection of cross looking homespun bunnies,
and the promise of roast lamb tomorrow.
Our family tradition.
Simnel cake, eaten since Tudor times, signals the end of Lent. The richly fruited, light coloured cake has a layer of marzipan in the middle and eleven ball decorations representing the disciples of Jesus, excluding Judas. The top is toasted under the grill to give it a golden crustiness.
I’m not a big fruit cake maker but with a packet of marzipan left over in the cupboard from Christmas (husband can never resist a two for one offer) and a recipe card this twist on the traditional large cake was too tempting.
Pleased to report they were quick to make and the addition of lemon juice and zest to the mix made them not too sweet. We’ve added a new tradition to our celebration.
Whatever you’re doing this weekend have a