- 3 large eggs
- 1/3 cup buttermilk
- 185 g butter
- zest of 1 orange
- 3/4 cup self-raising flour
- 1/2 teaspoon baking powder
- 70g almond meal
- 185g light brown sugar, lightly packed
- 2 teaspoons mixed spice
- 120g sultanas
- 1 tablespoon apricot jam or marmalade
- 60g cream cheese
- 40g butter
- 60g icing sugar
- Zest of 1/2 orange
Beat and stir
Beat the eggs in a bowl and then add the buttermilk. Melt the butter, add it to the bowl and mix well. Stir in the orange zest. In another bowl, sift together the flour, baking powder, almond meal, sugar and mixed spice, then fold these into the wet mixture. Stir in the sultanas.
Spoon the cake batter into the cake cases, about three-quarters full, and bake for 18–20 minutes until a skewer comes out clean.
Heat the apricot jam or marmalade in a saucepan with a dash of water until it becomes liquid. Using a pastry brush, glaze the cakes while they are still warm and then allow to cool.
Mix all the icing ingredients together. Spoon the mixture into a piping bag with a small plain nozzle and pipe a cross onto the top of each cake.
Technique and Images from Love Aimee by Aimee Twigger (Murdoch Books).