Saturday, April 19, 2014

Hot Cross Bun Spiced cake with Easter eggs

Easter is without a doubt my favourite time of year and if you know even just one thing about me, this is hardly a surprise, what with my chocolate infatuation and all. But when I really think about Easter, the first memory that comes to mind is a warm, toasted hot cross bun drenched in melted butter and served with sweet milky tea. Heaven. One of life's little joys for me, is depriving myself of the spiced, kissed buns all year around (by the way, since when did it become a thing that shops sell them all the time?!) so that when Easter comes around, it really is a special treat.  But, if unlike me, you haven't paced yourself this year and have eaten way too many of the buns by now, this cake is the solution to hot cross bun gluttony. It's a 'throw everything in a bowl and mix' kind of cake recipe with a hint of those lovely Eastery spices. And let's not forget to add the glorious king of all confectionary, speckled eggs. I will not bore you with a soliloquy on my infatuation, nay, deep love, for speckled eggs, as I could go on forever, but I will say that the eggs make this cake speggtacular (too much?!). But just trust me on this one. 
Serve this cake for tea, and have a very happy chocolate-fuelled Easter! 

Hot cross bun spiced cake with speckled eggs
Makes 1 cake

3 cups self-raising flour
1 cup cake flour
2 cups castor sugar
2t mixed spice
2t ground cinnamon
300g butter, at room temperature
1 1/4 cups milk
6 eggs, at room temperature
1t vanilla extract

250g butter
2 cups icing sugar, sifted
2T milk
1t vanilla extract

Mini colourful Easter eggs, to decorate

Preheat the oven to 150C and grease a 25cm ring cake tin. Place the flours, sugars, spices, butter, milk, eggs and vanilla in a bowl and beat on low speed until just combined. Increase speed to high and beat for 1-2 minutes or until thick and light. Spoon into the cake tin and bake until golden and a skewer comes out clean. Remove from the oven and cool slightly before turning out onto a wire rack. Make the icing by beating the butter until light and fluffy. Beat in the icing sugar, milk and vanilla until creamy. Frost the cake with the butter cream and decorate with the eggs. 

No comments:

Post a Comment