Hot Cross Cakes

Introducing a scrumptious Easter treat: Hot Cross Cakes! Made with wholesome ingredients like wholemeal flour, spices, butter, and sweetened with coconut sugar, these cakes are perfect for your morning or afternoon tea celebrations. Gather your loved ones and enjoy the delicious flavours of Easter with every bite of these delightful treats!

Hot Cross Cakes

DIETARY: VEG, NF

ALLERGENS: Wheat, Eggs, Dairy

AGE GROUP: 12 months+

DIFFICULTY LEVEL: Beginner

SERVES: 24

PREP: 25 mins

COOK: 30-35 mins

EQUIPMENT: Stand mixer or Hand-held mixer, High-speed blender 

INGREDIENTS:

CAKE 

1 cup (140g) sultanas  

250g unsalted butter 
1 cup (150g) coconut sugar 
1 tsp (5ml) vanilla extract 
2 tsp (4g) ground cinnamon 

1 tsp (2g) ground cardamom 
1 tsp (2g) ground ginger 

½ tsp (1g) ground cloves 
½ tsp (1g) ground nutmeg 
2 tsp (10ml) molasses 
3 eggs  

1 cup (250ml) buttermilk 
1 ½ cup (160g) wholemeal spelt flour 
½ cup (70g) arrowroot 
2 tsp (8g) baking powder 
Pinch of sea salt 

ICING 

60g cream cheese, room temperature 

½ tbsp (10ml) maple syrup 

1 tbsp (20ml) fresh orange juice 

½ tsp (2.5ml) vanilla extract 

METHOD:

1. Preheat oven to 180°C and line a 20x30cm baking tin.  

2. Soak sultanas in warm water for 10 mins.  

3. Add butter, sugar, spices and molasses into the bowl of a stand mixer and beat for 3 mins or until fluffy.  

4. Add eggs one at a time and mix to combine.  

5. Pour in buttermilk then flours and stir with a wooden spoon until well incorporated. 

6. Drain soaked sultanas and fold into batter.  

7. Fill cake tin and bake for 30-35 mins or until golden brown and a cake tester or knife comes out clean.  

8. Remove from oven and allow to cool completely. 

9. To make the icing, place everything in a blender and blend until smooth. Alternatively, combine all ingredients in a small bowl until smooth and creamy. 

10. Fill icing into a piping bag and pipe a raster onto the cooled cake then cut into small pieces. 

11. Alternatively, cut the cake into small squares first and then pipe the crosses onto each cake. 

STORING LEFTOVERS: Store in an airtight container in the fridge for up to 7 days or freeze for up to 4 months.

TIPS:

• Allergies: 

For a dairy-free version: Swap butter with coconut oil, buttermilk with coconut yoghurt and use a vegan cream cheese or omit icing. 

For a gluten-free version: Swap wholemeal spelt flour with a gluten-free flour blend. 

For an egg-free version: Swap egg for a store-bought egg replacer or use a flax egg (1 egg = 1 tbsp flaxseed meal + 3 tbsp water) or chia egg (1 egg = 1 tbsp chia seed meal + 3 tbsp water). 

• Easy ingredient swaps: 
  Swap wholemeal spelt flour for wholemeal flour. 
  Swap arrowroot for tapioca. 

• For fussy eaters: 
  Leave out sultanas. Sweeten further with an additional ¼ cup coconut sugar. 
   

Connect with Mandy on Instagram and Facebook.