It’s hot cross bun season so to celebrate I’ve made a hot cross bun-themed loaf cake filled with all the delicious fruity flavours of these bread buns but in cake form.
The sponge is lightly flavoured with almonds, orange and mixed spice and filled with currents to give it the taste of a hot cross bun but as a light sponge topped with a little spiced buttercream.
I’ve topped it with fresh pansies from the garden (if you’re using edible flowers check they’re actually edible before using (Maddocks Farm Organics has a great range) or feel free to leave it with just buttercream on top.
175g soft butter
100g caster sugar
75g light brown sugar
150g self raising flour
75g ground almonds
The zest of 1 orange
2tsp mixed spice
50g currants or sultanas
2 eggs, at room temperature
For the top:
200g icing sugar
100g very soft butter
1tsp mixed spice
Handful of edible flowers
How to make…
Preheat the oven to 170C/150 Fan/Gas 3 and line a loaf tin with baking paper.
Mix the butter and sugars together until light and doubled in texture, this takes around three minutes with an electric mixer and five without.
Add the eggs, one at a time (if the mixture curdles throw in a tablespoon of flour), and then add the orange zest before you sieve in the flour, ground almonds and mixed spice.
Carry on mixing until everything is well combined (around three minutes more with the electric, five without).
Add the currants and stir them in and then spoon the mixture into the cake tin.
Use a spatula to smooth the mixture down and pop it in the oven for 45 minutes.
It’s ready when the cake sponge springs back to your touch, or a knife inserted into the middle comes out clean.
While the cake’s in the oven, get the syrup ready. Put the caster sugar, lemon juice and elderflower into a pan on the hob and simmer for three minutes then set aside.
When you take the cake out of the oven, prick it all over with a skewer and then drizzle the syrup into it and leave to cool for at least an hour.
Next make the icing, mix all of the ingredients together until you have a thick and smooth buttercream.
Put it into a piping bag (or sandwich bag), snip off the end, and pipe lines across the cake.
Finish with a handful of edible flowers.