Hot Cross Bun Cake by Donna Piercy
Hot Cross Bun Cake by Donna I
Ready To Eat
“This Hot X Bun Cake is so easy to prepare and make. It’s very versatile and can be made to suit Vegans, Gluten Free or both. The spice adds a lovely warming smell and taste. The fresh apple and orange help keep it moist. Definitely a family favourite.” Donna, .@GHSdirect
Ingredients
Mix it all together
60 g (¼ cup) coconut oil or you can use olive or vegetable oil
tablespoon orange zest or 1tsp orange extract
60 ml (¼ cup) orange juice - freshly squeezed or from a carton
2 grated apples
150 ml (⅔ cup) unsweetened almond milk or any other plant-based milk
8 tablespoons maple syrup or sub any other sweetener
1 teaspoon ground cinnamon or mixed spice
100 g (⅔ cup) raisins or sultanas or any other dried fruit
50 g (1 ¼ cup) ground almonds
150 g (1 ¼ cup) gluten free flour or plain flour if not gluten-free
2 heaped teaspoons baking powder
¼ teaspoon bicarbonate of soda (baking soda)
For the cross (optional):
3 tablespoons gluten free flour or plain flour if not gluten-free
2 tablespoons water (add a bit at a time, you don’t need too much)
To decorate (optional):
1 tablespoon apricot jam or marmalade
- ½ teaspoon hot water (to thin jam).
Instructions to make Hot X Bun Cake
Ready For The Oven
Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit)
Place the coconut oil in a separate large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
Once melted, add the orange juice and zest, grated apples, along with the almond milk, maple syrup, cinnamon or mixed spice, raisins or other dried fruit of choice and ground almonds.
Sift in the flour, baking powder and bicarbonate of soda and mix well.
Transfer the mixture into a baking tin lined with greased baking paper.
For the cross:
Mix together the flour and the water in a small bowl until you get a smooth, fairly thick paste (add the water a tiny bit at a time so you don’t add too much).
Transfer the mixture into a piping bag with a round nozzle.
Pipe the flour paste in one vertical line down the middle of the length of the loaf and then do two horizontal lines at even intervals.
Bake in oven for around 45 minutes until risen and golden brown and an inserted skewer comes out clean.
Once out the oven, transfer to a wire rack to cool.
To decorate:
As soon as you’ve transferred to a wire rack, mix together the jam or marmalade and hot water – the water is just to thin out the jam, so don’t use too much!
Use a pastry brush or the back of a spoon to evenly brush the jam mixture all over the top surface.
Leave to cool and dry completely before storing.
Keeps covered for up to 5 days.
