Hot Cross Bun Cake
This is a family sized alternative to making individual buns
Makes enough for: 1 cake
Ingredients
- 170 g self-raising flour
- 170 g wholemeal flour
- 85 g xylitol
- 5 mls baking powder
- 2.5 mls fine salt
- 140 g golden sultanas
- 70 g mixed peel, diced
- 5 mls mixed spice
- 5 mls ground cinnamon
- 2.5 mls ground nutmeg
- 1 orange, zest only
- 1 lemon, zest only
- 265 mls milk
- 2 eggs
- 55 g butter, melted and left to cool slightly
- 50 g orange marmalade
- royal icing for the cross
Method
- Preheat the oven to 180˚ Celsius
- Place the flour, xylitol, baking powder and salt into a mixing bowl and whisk to combine
- Add the currants, mixed peel, spices and zest and stir to combine
- Place the milk into a mixing jug and add the eggs
- Whisk until the eggs are completely slackened
- Add the butter and whisk to combine
- Pour into the dry ingredients and mix well using a spatula
- Pour into a lined 20cm round cake tin and flatten the batter as best as you can
- Place into the oven and bake for 55 minutes
- Just before the time is up, place the marmalade into a microwave proof bowl
- Place into the microwave and zap for 30 seconds to melt the marmalade
- Take the cake out of the oven and brush the marmalade over the top
- Leave to cool in the tin for 10 minutes before removing
- Set aside to cool completely on a wire rack
- Make up the royal icing and paint or pipe a cross onto the cake before serving