Hot Cross Bun Cake

Hot Cross Bun Cake Recipe for Kenwood by Jordan Rondel

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 10 people
  • Recipe course: Desserts

Recipe for Kenwood by Jordan Rondel

This Easter-inspired Hot Cross Bun Cake embodies all the familiar flavors (and aesthetics) of a hot cross bun, with its generous serving of spices, dark chocolate chunks, sultanas and candied orange. It's topped with a cinnamon-laced cream cheese icing and decorated with a dark chocolate ganache cross, hazelnut praline crunch, Valrhona chocolate pearls and Muscatel grapes.

Ingredients

  • 150g butter, softened
  • 150g soft brown sugar
  • 1 tsp vanilla extract
  • 3 organic eggs
  • 100g spelt flour
  • 100g ground almonds
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • 1 tsp ground ginger
  • ½ cup milk of your choice
  • 50g sultanas
  • 25g candied orange peel
  • ½ cup 70% dark chocolate chips

Cinnamon Icing:

  • 150g butter, softened
  • 2 cups icing sugar
  • 1 tsp vanilla extract with seeds
  • 2 tsp cinnamon

Ganache:

  • 50ml cream
  • 50g dark chocolate buttons (70% cocoa solids)

Toppings:

  • Handful of hazelnut praline crumb
  • Handful of Valrhona chocolate pearls
  • Handful of dehydrated Muscatel grapes
  • An Easter bunny / Easter egg

Method

  1. Preheat the oven to 170ºC fan bake. Line 1 x 22cm tin with baking paper
  2. In the bowl of your KMix, using the folding tool, cream the butter and sugar until pale, light and fluffy. Add the vanilla and then the eggs. Continue beating until well combined
  3. Next, add in the flour, ground almonds, baking powder and spices, mix until just combined. Fold through your milk and stop the mixer once combined. By hand, stir through the sultanas, peel and chocolate chips
  4. Spoon the batter into the tin and spread out to the sides
  5. Bake for approximately 40 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean
  6. Allow the cake to cool for 10 minutes before turning out onto a cooling rack
  7. Meanwhile make the icing and the ganache. To make the icing, in the bowl of your KMix with the creaming beater tool, beat the butter, icing sugar, vanilla and cinnamon on high until seriously light and fluffy
  8. To make the ganache, heat the cream in a saucepan until small bubbles start to appear on the surface. Take off the heat and drop in the chocolate. Stir until it is melted; the ganache should be thick, smooth and glossy. Chill the ganache for 15-20 minutes to allow it to set. Spoon it into a piping bag once set enough so as to not drip off a spoon. Cut about ½cm off the tip of the piping bag
  9. Once the cake is completely cool, spread a layer of icing onto it. Pipe a cross shape directly in the centre of the cake using the ganache. Store the rest of the icing and ganache in an airtight container in the fridge for up to one week
  10. Scatter over the remaining decorations, finishing with an Easter egg or bunny right in the centre of the cross

Tips: Store in a cool, dry place in an airtight container for up to 3 days.

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