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Hot Cross Bun Cake

A super speedy alternative to traditional hot cross buns, this cake is a wholesome mix of spices, zest and dried fruit. Try baking in paper lined muffin tins to make mini individual cakes for an Easter gift (or, of course - keep them for yourself!)

From the book


No resting, no proving, no yeast! This is a fast and tasty alternative to hot cross buns that would make a lovely addition to an Easter tea party – it is also super-quick to make.

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170g self-raising flour
170g wholemeal plain flour (or use 340g self-raising flour and omit the baking powder)
1 tsp baking powder
½ tsp salt
85g caster sugar
1 tsp nutmeg
1 tsp mixed spice
2 tsp grated orange zest
2 tsp grated lemon zest
140g sultanas
1 eating apple, peeled, cored and finely chopped
2 large eggs
265ml semi-skimmed milk
55g unsalted butter, melted
2 tbsp apricot jam, to glaze
icing sugar, to dust the cross

Essential kit

You will need: a 20-cm round cake tin.


Preheat the oven to 180°C (350°F/Gas 4) and line a 20-cm round cake tin with a cake tin liner or non-stick baking paper.

Put the flours, baking powder, salt, sugar, spices, zest, sultanas and apple into a large bowl and mix to combine.

Break the eggs into a jug, add the milk and mix well with a fork then add the melted butter.

Pour the milk mixture on to the dry ingredients and mix well with a wooden spoon. Scrape into the prepared tin and bake in the preheated oven for 35 minutes, or until golden and firm yet springy to the touch.

As soon as the cake comes out of the oven, spoon the apricot jam over the top. Leave to cool a little then fold a piece of baking paper into four and cut along the folds to make a cross in the paper. Lay across the top of the cake, dust with icing sugar then remove the paper to reveal the cross.

Tip: To make individual cakes, spoon the mixture into muffin tins lined with paper cases (this quantity will make 18 buns). Reduce the baking time to 15–20 minutes.


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From the book: Bake Me a Cake as Fast as You Can

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