30 ml sunflower oil or light olive oil, plus extra to grease bundt pan
For Glaze
2 ½ cups icing sugar
2 tbsp milk
1 tbsp orange blossom water (alternatively replace milk and orange blossom water with 3 tbsp orange juice)
Optional: dried citrus, edible flowers or seasonal fruit for decoration
Directions
Preheat oven to 180°C, fan forced.
In a small pot, add milk and butter. Gently warm milk until butter has melted. Set aside.
In a large bowl sift together the flour, Hot Cross Bun Spice, baking powder and salt. Set aside.
In a separate large mixing bowl (or use the bowl of a stand mixer), whisk eggs at high speed until pale and creamy, approximately 4 minutes. Slowly add sugar to the eggs, mixing in small batches at a time until thoroughly combined.
Add the cooled milk mixture, vanilla extract and oil and whisk together for a further 4 minutes until pale and creamy. Slowly sift in flour mixture in small batches, mixing thoroughly until all combined.
Grease bundt pan liberally with oil.
Pour cake batter into pan and place in preheated oven.
Bake for 40-50 minutes until cake is cooked. Insert a skewer to check if cake is cooked, if skewer comes out clean, cake is ready.
Allow cake to cool in tin for 10-15 minutes before turning out onto a serving plate. If cake is sticking to the bundt tin, gently run a knife around the edges of the cake to help release it.
While cake is cooling, prepare the glaze.
Sift icing sugar into a small mixing bowl. Add milk and orange blossom water (or orange juice, if using) and whisk thoroughly to form a sticky glaze. Add more icing sugar for a thicker glaze or more liquid for a runnier glaze.
Once cake is cooled, drizzle glaze over the cake and decorate with edible flowers, dried citrus or seasonal fruits.
Recipe Note
You will need bundt pan approx. 25cm in diameter for this recipe.
Our Hot Cross Bun Spice is available seasonally. Join our Spice Club mailing list to be the first to know when it's back in stock for Easter.
