It’s not Easter without my Hot Cross Bun cake, which encapsulates all the warming spices of a hot cross bun complimented by decadent dark chocolate, juicy sultanas and a light citrus hint from the orange peel.



150g butter, softened
150g soft brown sugar
1 tsp vanilla extract
3 organic eggs
100g white all-purpose flour
100g ground almonds 
2 tsp baking powder
1 tsp cinnamon
1 tsp mixed spice
1 tsp ground ginger
125ml milk  
30g sultanas
30g currants
25g candied orange peel
½ cup chocolate chips


150g butter, softened
2 cups icing sugar
100g cream cheese, at room temperature
1 tsp vanilla extract
1 tsp cinnamon powder


50ml cream
50g dark chocolate chips


2 tbsp chopped roasted hazelnuts
2 tbsp Valrhona chocolate pearls 
2 tbsp freeze-dried blackcurrants
A chocolate bunny!

  1. Preheat the oven to 170C fan bake. Line 1 x 22cm tin with baking paper.
  2. In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy. Add the vanilla and then the eggs, one at a time.
  3. In 2 parts, add in the flour, ground almonds, baking powder and spices, along with the milk. Stop your electric mixer once all the ingredients are combined, do not over mix. By hand, stir through the sultanas, peel and chocolate chips. Spoon the batter into the tin and spread out evenly.
  4. Bake for approximately 40 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Allow the cake to cool for 10 minutes before turning out onto a cooling rack.
  5. Meanwhile make the icing and the ganache. To make the icing, in the bowl of an electric mixer, beat the butter by itself until smooth. Add the icing sugar and cinnamon powder and beat until seriously light and fluffy. Gradually add the cream cheese followed by the vanilla extract. The icing should be smooth, creamy and thick.
  6. 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 minutes to allow it to set a little. Spoon into a piping bag once set enough so as to not drip off a spoon.
  7. 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. Top with anything you desire.
  8. Store the rest of the icing in an airtight container in the fridge for up to one week and the cake in a cool, dry place in an airtight container for up to 3 days.