18 Delicious Good Friday Recipes Traditional

Good Friday calls for a table filled with love, tradition, and of course, delicious food! Whether you’re honoring time-honored customs or simply looking to enjoy a meal that warms the soul, we’ve gathered 18 traditional recipes that are sure to make your Good Friday memorable. From savory seafood dishes to sweet endings, these favorites are perfect for home cooks across North America. Let’s dive into the flavors of the season!

Hot Cross Buns

Nothing says Easter like a batch of freshly baked Hot Cross Buns, spiced with cinnamon and dotted with juicy raisins. Perfect for sharing, these buns are a festive treat that’s as fun to make as it is to eat.

Ingredients

• 4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 cup warm milk (110°F)
• 1/4 cup unsalted butter, melted
• 1 large egg
• 3/4 cup raisins
• 1 egg white, for glazing

Instructions

1. In a large bowl, whisk together 4 cups all-purpose flour, 1/3 cup granulated sugar, 1 packet active dry yeast, 1 tsp salt, 1 1/2 tsp ground cinnamon, and 1/2 tsp ground nutmeg.
2. Add 1 cup warm milk, 1/4 cup melted unsalted butter, and 1 large egg to the dry ingredients. Mix until a soft dough forms.
3. Knead the dough on a floured surface for about 5 minutes, then fold in 3/4 cup raisins until evenly distributed.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and divide into 12 equal pieces. Shape each into a ball and place on a lined baking sheet. Cover and let rise for 30 minutes.
6. Preheat the oven to 375°F. Brush the buns with 1 egg white and bake for 20 minutes or until golden brown.
7. Once cooled, pipe a cross on each bun with a simple icing made from powdered sugar and milk.

The subtle warmth of cinnamon and nutmeg paired with the sweetness of raisins makes these Hot Cross Buns a memorable Easter tradition. The cross icing adds a festive touch that’s sure to impress.

Tip: For extra shine, brush the buns with a simple syrup right after baking.

Fish Pie

There’s something undeniably comforting about a creamy fish pie, with its flaky crust and tender seafood nestled in a rich sauce. This version is a weeknight winner, combining simplicity with the elegance of a classic dish.

Ingredients

• 1 lb mixed fish fillets (such as cod, salmon, and haddock), cut into chunks
• 1 cup whole milk
• 1 bay leaf
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1/2 cup frozen peas
• 1/2 cup shredded cheddar cheese
• 1 lb mashed potatoes (prepared)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 400°F. In a saucepan, warm the milk with the bay leaf over medium heat for 5 minutes, then remove the bay leaf.
2. In another pan, melt 2 tbsp of butter over medium heat. Stir in the flour to make a roux, cooking for 1 minute. Gradually whisk in the warm milk until the sauce thickens. Season with 1/2 tsp salt and 1/4 tsp black pepper.
3. Add the fish chunks and peas to the sauce, gently folding to combine. Pour the mixture into a baking dish.
4. Spread the mashed potatoes over the fish mixture, then dot with the remaining 2 tbsp of butter and sprinkle with cheddar cheese.
5. Bake for 25 minutes until the top is golden and the filling is bubbling. Garnish with chopped parsley before serving.

The magic of this fish pie lies in the contrast between the creamy filling and the crisp, cheesy potato topping—a textural delight that’s sure to impress.

Tip: For an extra flavor boost, add a pinch of smoked paprika to the sauce before baking.

Baked Cod with Herbs

This Baked Cod with Herbs is a light, flavorful dish that comes together in just 30 minutes, perfect for a quick weeknight dinner that doesn’t skimp on taste.

Ingredients

• 4 cod fillets (about 6 oz each)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh lemon juice
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 teaspoon paprika

Instructions

1. Preheat your oven to 400°F and lightly grease a baking dish with olive oil.
2. Place the cod fillets in the prepared dish. Drizzle with 2 tablespoons olive oil and 1 tablespoon fresh lemon juice, ensuring each fillet is evenly coated.
3. Sprinkle the cod with 1 teaspoon salt, 1/2 teaspoon black pepper, 2 cloves minced garlic, 1 tablespoon chopped parsley, 1 tablespoon chopped dill, and 1 teaspoon paprika.
4. Bake at 400°F for 15-20 minutes, or until the fish flakes easily with a fork and is opaque throughout.

The combination of fresh herbs and a hint of lemon brings out the natural sweetness of the cod, making this dish a refreshing yet satisfying meal.

Tip: For an extra burst of flavor, serve with a side of lemon wedges to squeeze over the fish just before eating.

Traditional Easter Bread

Easter isn’t complete without this sweet, braided bread that’s as beautiful as it is delicious. Perfect for sharing with family, this Traditional Easter Bread is a festive centerpiece for your holiday table.

Ingredients

• 4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 tsp salt
• 3/4 cup whole milk, warmed
• 1/4 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup mixed candied fruit
• 1/4 cup sliced almonds
• 1 egg yolk, beaten (for glaze)

Instructions

1. In a large bowl, whisk together 3 cups flour, sugar, yeast, and salt. Add warmed milk, melted butter, eggs, and vanilla. Stir until a soft dough forms.
2. Gradually mix in remaining flour until the dough is no longer sticky. Knead on a floured surface for 5 minutes until smooth and elastic.
3. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
4. Punch down dough and knead in candied fruit and almonds. Divide into 3 equal pieces, roll each into a 16-inch rope, and braid together on a parchment-lined baking sheet.
5. Cover and let rise for 30 minutes. Preheat oven to 350°F. Brush loaf with beaten egg yolk and bake for 25-30 minutes until golden brown.

The candied fruit and almonds add a delightful sweetness and crunch, making every slice a celebration of flavors and textures.

Tip: For an extra festive touch, tuck dyed Easter eggs into the braids before baking.

Grilled Salmon with Dill Sauce

Grilled Salmon with Dill Sauce is a showstopper that’s surprisingly simple to make, perfect for those evenings when you want something special without the fuss.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup sour cream
• 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon juice
• 1 teaspoon honey

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. Brush the salmon fillets with 1 tablespoon of olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
3. Grill the salmon skin-side down for 4 to 5 minutes, then flip and cook for another 3 to 4 minutes until the fish flakes easily with a fork.
4. While the salmon cooks, mix the sour cream, fresh dill, lemon juice, honey, remaining 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper in a small bowl to make the dill sauce.
5. Serve the grilled salmon hot with a generous dollop of dill sauce on top.

The magic of this dish lies in the creamy, tangy dill sauce that complements the smoky grilled salmon beautifully, making every bite a delightful contrast of flavors.

Tip: For an extra smoky flavor, try grilling the salmon on a cedar plank soaked in water for at least 30 minutes.

Seafood Paella

Dive into the flavors of the Mediterranean with this vibrant Seafood Paella, a one-pan wonder that brings the party to your table with minimal fuss.

Ingredients

• 2 cups short-grain rice (like Bomba or Arborio)
• 4 cups chicken stock
• 1/2 lb large shrimp, peeled and deveined
• 1/2 lb mussels, cleaned
• 1/2 lb clams, cleaned
• 1/2 lb squid, cleaned and sliced into rings
• 1 large tomato, finely chopped
• 1 large red bell pepper, sliced
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1 tsp smoked paprika
• 1/2 tsp saffron threads
• Salt and pepper to taste
• Lemon wedges and chopped parsley for garnish

Instructions

1. Heat olive oil in a large paella pan over medium heat. Add onion, garlic, and red bell pepper, sautéing until soft, about 5 minutes.
2. Stir in the tomato, smoked paprika, and saffron, cooking for another 2 minutes until fragrant.
3. Add the rice, stirring to coat with the oil and spices, then pour in the chicken stock. Season with salt and pepper. Bring to a boil, then reduce heat to low and simmer for 10 minutes without stirring.
4. Arrange the shrimp, mussels, clams, and squid on top of the rice. Cover with a lid or aluminum foil and cook for another 10 minutes, or until the seafood is cooked through and the rice is tender.
5. Remove from heat and let sit covered for 5 minutes. Garnish with lemon wedges and chopped parsley before serving.

The magic of this paella lies in the socarrat—the crispy, caramelized rice at the bottom of the pan that’s a prized texture among paella lovers.

Tip: For an authentic touch, listen for the rice to crackle as it forms the socarrat, signaling it’s time to remove the pan from the heat.

Vegetable Lasagna

This Vegetable Lasagna is a hearty, comforting dish packed with layers of flavorful veggies and creamy ricotta, perfect for a cozy family dinner.

Ingredients

• 9 lasagna noodles
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 small zucchini, thinly sliced
• 1 small yellow squash, thinly sliced
• 1 cup spinach leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried basil
• 1/2 tsp dried oregano

Instructions

1. Preheat oven to 375°F. Cook lasagna noodles according to package instructions; drain and set aside.
2. Heat olive oil in a skillet over medium heat. Add zucchini, yellow squash, and spinach; sauté for 5 minutes until vegetables are tender. Season with salt, black pepper, dried basil, and dried oregano.
3. Spread 1/2 cup marinara sauce in the bottom of a 9×13 inch baking dish. Layer 3 lasagna noodles over the sauce.
4. Spread half of the ricotta cheese over the noodles, followed by half of the sautéed vegetables. Sprinkle with 1/3 cup mozzarella and 2 tbsp Parmesan.
5. Repeat layers: sauce, noodles, remaining ricotta, remaining vegetables, 1/3 cup mozzarella, and 2 tbsp Parmesan. Top with remaining noodles, sauce, mozzarella, and Parmesan.
6. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.

The layers of tender vegetables and three cheeses create a lasagna that’s rich in flavor yet light enough to enjoy any night of the week.

Tip: Let the lasagna sit for 10 minutes after baking for easier slicing.

Spinach and Ricotta Stuffed Shells

These Spinach and Ricotta Stuffed Shells are a creamy, cheesy delight that’s perfect for a cozy family dinner or impressing guests at your next gathering.

Ingredients

• 12 oz jumbo pasta shells
• 15 oz ricotta cheese
• 10 oz frozen spinach, thawed and drained
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 24 oz marinara sauce
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with olive oil.
2. Cook the pasta shells according to package instructions until al dente, then drain and set aside.
3. In a large bowl, mix together ricotta cheese, spinach, mozzarella, Parmesan, egg, garlic, salt, and pepper until well combined.
4. Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
5. Fill each pasta shell with the ricotta mixture and arrange them in the dish. Pour the remaining marinara sauce over the shells.
6. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until bubbly and slightly golden.

The combination of creamy ricotta and vibrant spinach stuffed into tender pasta shells, all smothered in marinara, creates a dish that’s as satisfying to make as it is to eat.

Tip: For an extra crispy top, broil the stuffed shells for the last 2-3 minutes of baking.

Garlic Butter Shrimp

Garlic Butter Shrimp is a quick, flavorful dish that turns simple ingredients into a restaurant-worthy meal in under 15 minutes.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant.
2. Add the shrimp to the skillet, seasoning with salt and black pepper. Cook for 2-3 minutes on each side until the shrimp turn pink and opaque.
3. Drizzle the lemon juice over the shrimp and sprinkle with fresh parsley. Toss everything together and cook for another 30 seconds.
4. Remove from heat and serve immediately. The magic of this dish lies in the buttery garlic sauce that clings to each shrimp, offering a burst of flavor with every bite.

Tip: For an extra kick, add a pinch of red pepper flakes with the garlic.

Lemon Herb Roasted Chicken

Nothing beats the classic comfort of a Lemon Herb Roasted Chicken, with its crispy skin and juicy meat infused with bright citrus and aromatic herbs.

Ingredients

• 1 whole chicken (about 4 pounds)
• 2 lemons, halved
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F. Pat the chicken dry with paper towels to ensure crispy skin.
2. In a small bowl, mix together the minced garlic, olive oil, chopped rosemary, chopped thyme, salt, and black pepper. Rub this mixture all over the chicken, including under the skin.
3. Place the chicken in a roasting pan and squeeze the juice of one lemon over it. Stuff the cavity with the remaining lemon halves.
4. Roast in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F and the skin is golden brown.
5. Let the chicken rest for 10 minutes before carving. This allows the juices to redistribute, ensuring every bite is moist and flavorful.

The magic of this dish lies in the lemon halves stuffed inside the chicken, which steam from within to keep the meat incredibly tender while infusing it with a subtle citrus aroma.

Tip: For an extra crispy skin, broil the chicken for the last 5 minutes of cooking, keeping a close eye to prevent burning.

Potato and Leek Soup

There’s nothing like a bowl of creamy Potato and Leek Soup to warm you up from the inside out. This classic comfort food is surprisingly simple to make, with a rich flavor that belies its humble ingredients.

Ingredients

• 2 tablespoons unsalted butter
• 2 large leeks, white and light green parts only, thinly sliced
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1.5 pounds Yukon Gold potatoes, peeled and diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup heavy cream
• 2 tablespoons chopped fresh chives for garnish

Instructions

1. In a large pot, melt the butter over medium heat. Add the leeks and garlic, cooking until soft, about 5 minutes.
2. Pour in the broth and add the potatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 20 minutes.
3. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
4. Stir in the heavy cream and heat through. Adjust seasoning with additional salt and pepper if needed.
5. Serve hot, garnished with fresh chives.

The secret to this soup’s velvety texture? Yukon Gold potatoes, which break down beautifully when blended, eliminating the need for flour or thickeners.

Tip: For an extra layer of flavor, try sautéing a slice of bacon with the leeks and garlic at the beginning.

Carrot and Ginger Soup

Warm up your kitchen with this vibrant Carrot and Ginger Soup, a perfect blend of sweet and spicy that’s as nourishing as it is comforting.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 pound carrots, peeled and sliced
• 4 cups vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup coconut milk

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
2. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Add the sliced carrots, vegetable broth, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the carrots are tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and puree until smooth.
5. Stir in the coconut milk and heat through for about 2 minutes. Adjust seasoning if necessary.

The silky texture and the kick of ginger make this soup a standout, offering a cozy yet invigorating bowl that’s perfect for any day.

Tip: For an extra layer of flavor, toast some cumin seeds and sprinkle them on top before serving.

Beetroot Salad with Goat Cheese

This vibrant Beetroot Salad with Goat Cheese is a delightful mix of earthy and creamy flavors, perfect for adding a pop of color to your table.

Ingredients

• 3 medium beetroots, peeled and diced
• 4 cups mixed greens
• 1/2 cup crumbled goat cheese
• 1/4 cup chopped walnuts
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F. Toss the diced beetroots with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Spread them on a baking sheet and roast for 25 minutes, or until tender.
2. In a large bowl, combine the mixed greens, roasted beetroots, crumbled goat cheese, and chopped walnuts.
3. In a small bowl, whisk together the remaining 1 tbsp olive oil, balsamic vinegar, 1/4 tsp salt, and 1/8 tsp black pepper. Drizzle over the salad and toss gently to combine.

The contrast of the warm, roasted beets with the cool, creamy goat cheese creates a salad that’s as satisfying as it is beautiful.

Tip: For an extra crunch, toast the walnuts in a dry skillet over medium heat for 2-3 minutes before adding them to the salad.

Quinoa and Avocado Salad

This Quinoa and Avocado Salad is a refreshing, nutrient-packed dish that’s perfect for a quick lunch or a light dinner. It’s easy to make and bursting with flavors that everyone will love.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a medium saucepan, bring the quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and let it cool.
2. In a large bowl, combine the cooled quinoa, avocado, cherry tomatoes, red onion, and cilantro.
3. In a small bowl, whisk together the olive oil, lime juice, salt, and black pepper. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately or chill in the refrigerator for 30 minutes to enhance the flavors.

The creamy avocado and tangy lime dressing make this salad irresistibly fresh, while the quinoa adds a satisfying chewiness.

Tip: For an extra crunch, add a handful of toasted pumpkin seeds or sliced almonds before serving.

Roasted Vegetable Tart

This Roasted Vegetable Tart is a vibrant, flavor-packed dish that turns simple ingredients into a show-stopping meal.

Ingredients

• 1 sheet puff pastry, thawed
• 1 cup cherry tomatoes, halved
• 1 medium zucchini, thinly sliced
• 1 medium yellow squash, thinly sliced
• 1 small red onion, thinly sliced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Roll out the puff pastry on the prepared baking sheet. Prick the pastry all over with a fork to prevent puffing.
3. In a large bowl, toss the cherry tomatoes, zucchini, yellow squash, and red onion with olive oil, salt, black pepper, and dried thyme until evenly coated.
4. Arrange the vegetables in a single layer over the puff pastry, leaving a small border around the edges. Sprinkle the grated Parmesan cheese evenly over the top.
5. Bake for 25 minutes, or until the pastry is golden and the vegetables are tender.

The combination of crispy puff pastry and tender, roasted vegetables with a hint of thyme makes this tart a delightful contrast of textures and flavors.

Tip: For an extra golden crust, brush the edges of the puff pastry with a beaten egg before baking.

Chocolate Easter Eggs

These homemade Chocolate Easter Eggs are a delightful treat that brings joy to any spring celebration, combining rich chocolate with a smooth, creamy filling.

Ingredients

• 2 cups semi-sweet chocolate chips
• 1/4 cup heavy cream
• 2 tbsp unsalted butter, softened
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup powdered sugar

Instructions

1. Melt 2 cups semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
2. In a separate bowl, whisk together 1/4 cup heavy cream, 2 tbsp unsalted butter, 1 tsp vanilla extract, and 1/4 tsp salt until creamy.
3. Gradually add 1 cup powdered sugar to the cream mixture, stirring until fully incorporated and smooth.
4. Pour the melted chocolate into egg-shaped molds, filling each halfway. Spoon the cream filling into the center, then cover with more melted chocolate.
5. Tap the molds gently to remove air bubbles, then refrigerate for at least 2 hours until firm.
6. Once set, carefully pop the chocolate eggs out of the molds and serve.

The magic of these eggs lies in the surprise creamy center that contrasts beautifully with the crisp chocolate shell, making each bite a discovery.

Tip: For an extra festive touch, drizzle the set eggs with white chocolate or sprinkle with edible glitter before serving.

Simnel Cake

Simnel Cake, a traditional British fruitcake, is a delightful treat that combines rich flavors with a layer of marzipan for a festive touch. Perfect for Easter or any spring celebration, this cake is sure to impress.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup light brown sugar, packed
• 4 large eggs
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 1/2 cups mixed dried fruit (raisins, currants, and chopped apricots)
• 1/2 cup candied peel
• 1 tbsp milk
• 1 lb marzipan, divided
• 2 tbsp apricot jam

Instructions

1. Preheat your oven to 300°F. Grease and line an 8-inch round cake pan.
2. In a large bowl, cream together 1 cup unsalted butter and 1 cup light brown sugar until light and fluffy. Beat in 4 large eggs, one at a time.
3. Sift in 2 cups all-purpose flour, 1 tsp baking powder, 1 tsp ground cinnamon, and 1/2 tsp ground nutmeg. Fold gently to combine.
4. Stir in 1 1/2 cups mixed dried fruit and 1/2 cup candied peel. Add 1 tbsp milk to loosen the batter if needed.
5. Spoon half the batter into the prepared pan. Roll out 1/3 of the marzipan to fit the pan, place it over the batter, then top with the remaining batter.
6. Bake for 2 hours, or until a skewer inserted comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
7. Once cooled, brush the top with 2 tbsp apricot jam. Roll out another 1/3 of the marzipan to cover the cake, crimping the edges decoratively.
8. Shape the remaining marzipan into 11 balls, representing the apostles (minus Judas), and arrange around the edge. Briefly place under a broiler to brown the marzipan lightly.

The marzipan layers in this Simnel Cake offer a sweet surprise with every slice, making it a standout centerpiece for your holiday table.

Tip: For an extra glossy finish, lightly brush the marzipan with a beaten egg before browning.

Apple and Cinnamon Crumble

Nothing says comfort like the warm, spiced aroma of Apple and Cinnamon Crumble baking in your oven. This classic dessert is a breeze to make and always a crowd-pleaser.

Ingredients

• 4 large apples, peeled and sliced
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter, chilled and diced
• 1/2 tsp salt

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. In a large bowl, toss the sliced apples with 1/2 cup granulated sugar and 1 tsp ground cinnamon until evenly coated. Spread into the prepared dish.
3. In another bowl, combine 1 cup all-purpose flour, 1/2 cup packed brown sugar, and 1/2 tsp salt. Add 1/2 cup diced unsalted butter and mix with your fingers until the mixture resembles coarse crumbs.
4. Sprinkle the crumb mixture evenly over the apples.
5. Bake for 35-40 minutes, or until the topping is golden and the apples are bubbly.

The magic of this crumble lies in the contrast between the soft, cinnamon-spiced apples and the crisp, buttery topping. It’s a texture and flavor match made in heaven.

Tip: For an extra crunch, add a handful of chopped walnuts or pecans to the crumb mixture before baking.

Conclusion

We hope this roundup of 18 Delicious Good Friday Recipes Traditional has inspired your holiday menu. Each dish brings a taste of tradition to your table, perfect for sharing with loved ones. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest for your next Good Friday feast. Happy cooking!

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