So simple and will feed the crowd!
Most people love the sweet spiciness of hot cross buns! With Spring in mind I have created my own ‘cake’ version. There is little preparation required in getting it into the oven. Delight in a treat whilst benefitting from the vitamin D in the egg yolks as well as
the Calcium in the almonds. It will stay fresh if kept airtight for 2-3 days.Indulge in a slice with a coffee in the Spring sunshine, weather permitting!
225g Softened Butter, unsalted
225g Caster Sugar
225g Self Raising Flour
200g Dried Mixed Fruit
1 large tbs Ground Almonds
2 tsp Ground Cinnamon
2 tbs Apricot Jam
80g White Marzipan, ready to roll
Chocolate Mini Eggs (Optional!)
You will also need a 20cm diameter cake tin lightly greased with butter, electric beaters and a pastry brush.
Preheat your oven to Gas4/180C
Add your softened butter and caster sugar to a large bowl and mix with electric beaters until well combined, 3mins.
Add the eggs and flour alternately and continue to mix until well combined.
Then add the ground cinnamon and ground almonds and mix through.
Finally add the dried fruit and and mix through ensuring it is well distributed.
Fold into your prepared cake tin and spread evenly.
Place in the middle shelf of your oven for around 60 mins or until cooked through and golden on top.
When ready, remove from the oven and warm through the apricot jam. Brush onto the top of the cake. Roll out the white marzipan, 2 pieces about 1cm thick and and 20cm long. Flatten slightly with your fingers and place each piece across the top of the glazed sponge to form a cross. Decorate with little chocolate eggs if desired!
Leave to cool and enjoy!