- 1 tbsp lemon juice
- 100ml whole milk
- 175g unsalted butter
- 175g self-raising flour
- ½ tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 175g light soft brown sugar
- 2 tsp mixed spice
- 100g ground almond
- 3 large eggs, beaten, at room temperature
- zest ¾ orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 100g raisin, sultanas or a mix of both
- 1 medium eating apple, peeled then grated
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 1 tbsp apricot jam, warmed with a splash of water
For the spiced buttercream
Combine the lemon juice and milk in a large jug, and set aside for 5 mins. Meanwhile, heat oven to 180C/160C fan/gas 4 and melt the butter in a saucepan. Use a little of the butter to grease a 12-hole muffin tin.
Put the flour, baking powder, sugar, spice, almonds and a pinch of salt into a large bowl, then sift through it with your fingers to squash any lumps of sugar. Beat the eggs, zest and melted butter into the thickened milk. Pour this into the dry ingredients, then beat with a balloon whisk until even. Stir in the dried fruit and apple, scoop mix into the tin (the holes will be full; see tip below), then bake for 18-20 mins until golden and well risen. Cool for 10 mins in the tin, then remove to a rack.
When the buns are cold, cut a cross from the top of each one using a serrated knife, then brush the tops with the apricot jam. For the spiced buttercream, beat everything together until creamy and pale. Pipe the buttercream into the crosses. Alternatively, simply glaze the buns and pipe crosses across the tops.
Transferring your cake mixtureUse an ice cream scoop to transfer the runny mix to the tin. It’s quicker and easier than using a spoon.