All fresh berries are naturally low in calories, fat, saturates and salt, and are free from added sugar and artificial ingredients. These new recipes are a great way of combining one of your healthy five a day with a naughty Easter treat.

Blackberry and blueberry streusel cake

Serve this moreish cake while still warm with spoonfuls of clotted cream or crème fraiche for a tasty alternative to the more usual hot cross buns and fruity simnel cake this Easter.

Cuts into 10
Preparation time: 30 minutes
Cooking time: 1 hour -1 hour 10 minutes

Ingredients

For the topping

• 50g (2 oz) plain flour
  
• 50g (2 oz) caster sugar
  
• 50g (2 oz) butter, diced
  
• 50g (2 oz) hazelnuts, roughly chopped

For the cake

• 50 g (2 oz) hazelnuts
  
• 175 g (6 oz) butter, at room temperature
  
• 175 g (6 oz) caster sugar
  
• 3 eggs
  
• 175 g (6 oz) self-raising flour
  
• 1 teaspoon baking powder
  
• 200 g (7 oz) blackberries
  
• 100 g (4 oz) blueberries
  
• Half teaspoon ground cinnamon
  
• Little sifted icing sugar to decorate, optional

Method

1 Preheat the oven to 180oC, 350oF, gas mark 4. Brush the inside of a 23 cm (9 inch) springform tin with a little oil then line the base with a circle of non-stick baking paper.

2 To make the topping, put the flour, sugar and butter into a bowl and rub together until it resembles fine crumbs then stir in the chopped hazelnuts.

3 To make the cake, grind the hazelnuts in a liquidiser or food processor or chop very finely if preferred then set aside.

4 Cream the butter and sugar together in a mixing bowl until light and fluffy, then gradually add the eggs, one at a time, alternating with spoonfuls of the flour. Stir in the remaining flour and baking powder and mix until smooth.

5 Spoon the mixture into the tin, spread the surface level then sprinkle with the berries and cinnamon. Sprinkle over the topping so that a few of the fruits are still visible then bake for 1 hour -1 hour 10 minutes until golden brown and a skewer comes out cleanly when inserted into the centre of the cake.

6 Leave to cool for 30 minutes then loosen the edge of the cake and remove the tin, peel away the base paper and transfer to a plate, dust the top with a little sifted icing sugar. Serve warm or cold cut into wedges.

Tips - A mix of rolled oats and hazelnuts or just oats could be added to the flour, sugar and butter in the crumble topping if liked.

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White chocolate and raspberry blondies

If you’re a fan of dark chocolate brownies then you will love this moist white chocolate version speckled with fresh raspberries.

Cuts into 12
Preparation time: 30 minutes
Cooking time: 30-35 minutes

Ingredients

• 150 g (5 oz) white chocolate
  
• 100 g (4 oz) butter
  
• 3 eggs
  
• 175 g (6 oz) caster sugar
  
• 1 teaspoon vanilla essence
  
• 200 g (7 oz) self-raising flour
  
• 1 teaspoon baking powder
  
• 175 g (6 oz) raspberries
  
• 75 g (3 oz) white chocolate, melted to decorate

Method

1 Preheat an oven to 180oC, 350oF, gas mark 4. Line an 18 x 28 cm (7 x 11 inch) roasting tin with a large piece of non-stick baking paper, snipping diagonally into the corners so that the paper fits snugly over the base and up the sides of the tin.

2 Break the chocolate into a bowl, add the butter and set the bowl over a saucepan of gently simmering water and leave until melted.

3 Whisk the eggs, sugar and vanilla in a second bowl with an electric whisk for about 5 minutes until very thick and the mixture will leave a trail when the whisk is lifted up.

4 Gently fold the melted chocolate and butter into the egg mixture then the flour and baking powder. Pour the mixture into the lined tin and sprinkle with the raspberries.

5 Bake for 30-35 minutes until well risen, the top is crusty and the centre still a little soft. Leave to cool in the tin then lift the paper and blondies out of the tin and put on to a chopping board. Drizzle with the melted chocolate to decorate then leave to set. Cut into squares and peel off the paper to serve.

Tip - Unlike a Victoria sandwich style cake, blondies or brownies are almost better if they are slightly undercooked as the high proportion of chocolate will firm up slightly as it cools.

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Mini chocolate nests

These are fun to make and decorate with small helpers. Perfect for Easter they can also be made into individual birthday cakes with the simple addition of a candle in the centre of each one.

Makes 12
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Finishing time: 15 minutes

Ingredients

• Little oil for greasing
  
• 25 g (1 oz) cocoa
  
• 3 tablespoons boiling water
  
• 175 g (6 oz) soft margarine
  
• 175 g (6 oz) caster sugar
  
• 150 g (5 oz) self-raising flour
  
• Half teaspoon baking powder
  
• 3 eggs
  

To finish

• 300 ml (1/2 pint) double cream
  
• 100 g (4 oz) white chocolate curls
  
• 250 g (9 oz) raspberries

Method

1 Preheat the oven to 180oC, 350oF, gas mark 4. Lightly brush the insides of a 12 section deep muffin tin with a little oil and line the base of each one with a circle of greaseproof or non-stick baking paper.

2 Put the cocoa into a small bowl, mix in the boiling water until a smooth paste then leave to cool.

3 Put the margarine, sugar, flour and baking powder into a mixing bowl, add the cocoa paste and the eggs and beat until smooth. Divide the mixture evenly between the sections of the muffin tin, smooth the tops level then bake for 12-15 minutes until well risen and the tops spring back when lightly pressed with a fingertip.

4 Leave for 5 minutes then loosen the edges with a knife, turn out on to a cooking rack and peel off the paper.

5 Whip the cream in the rinsed and dried mixing bowl until it forms soft swirls. Split the cakes in half then sandwich back together with cream, spreading the remainder on top. Arrange the raspberries in the centre of each cake then sprinkle the chocolate curls around the edge to make a nest. Arrange on a plate to serve.

Tip - To make chocolate curls, unwrap a block of white chocolate and turn over so the underside is uppermost on a chopping board. Run a swivel bladed vegetable peeler along the edge to make curls. If the curls are very tiny, put the chocolate on a plate and microwave on full power for 10 seconds to soften the chocolate then try again. If it is still difficult microwave once more and then try.