Spiced hot cross bun cake.
Cook time: 40 mins | Prep time: 25 mins | Serves: 4-6
Ingredients.
1 x 2-day old Hot Cross Bun, use gluten free if preferred
3 tablespoons (60ml) melted butter, use dairy free if preferred
4 eggs, room temperature
¾ cup caster sugar
1 orange, zest
2 cups (250g) almond meal
1 teaspoon baking powder
½ tablespoon mixed spice
½ tablespoon cinnamon
¾ cup raisins
100ml water
icing sugar to dust
Whipped honey cream
½ cup honey
1 cup of cream
Method.
1. Preheat the oven to 180ºC fan. Grease and line a 20cm cake tin with parchment paper.
2. Blend up the hot cross bun into a fine breadcrumb texture, stir through melted butter and set aside.
3. In a large bowl add eggs, sugar and orange zest. Mix on medium-high with an electric mixer (can use stand mixer) until thick and creamy. Approximately 3-4 minutes.
4. Fold in the almond meal, baking powder, mixed spice, cinnamon, raisins and 100 ml water. Pour into the greased cake tin.
5. Evenly sprinkle over the hot cross bun mixture and bake for 40 minutes.
6. Meanwhile whip the honey with electric beaters or stand mixer for 1 minute. Add in pouring cream and whip until thick. Cover and set aside in the fridge.
7. Use a skewer to test if the cake is cooked. When it comes out clean, remove from the oven and leave to cool for 15 minutes. Add a dusting of icing sugar on top and serve with whipped honey cream.
