How to Make
Sticky Toffee Hot Cross Loaf Cake
Time
30 Minutes + 1 hour baking
Difficulty
Easy
Serves
8-10
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1.
Preheat the oven to 160°C fan / 180°C conventional. Grease and line a 2lb loaf tin with baking paper.
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2.
In a large bowl, cream the butter and golden caster sugar together until light and fluffy.
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3.
Beat in the eggs one at a time, adding one tablespoon of the 300g flour with each egg to stop the mixture from curdling.
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4.
Stir the flour, cinnamon, mixed spice, hot chocolate powder and orange zest together in a separate bowl.
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5.
Tip the dry ingredients into the butter mixture and add the milk. Fold until smooth and combined, the mixture will be thick.
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6.
Fold in the sultanas.
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7.
Spread into the loaf tin and bake for 65-70 minutes. This time is a guideline as all ovens differ. Keep a close eye on the loaf cake after 65 minutes. When fully baked, the loaf cake should look golden brown, have risen and spring back when lightly pressed in the middle.
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8.
Leave to cool in the tin for 15 minutes, then lift out and place on a wire rack.
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9.
Heat the golden syrup in a small saucepan and whilst the cake is still warm, brush the top with a little syrup, letting it sink into the sponge. Leave to cool completely.
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10.
To make the icing, first combine the hot chocolate powder and milk in a mug. Heat in the microwave for 20 seconds, then stir until smooth. Pour into a bowl and add the icing sugar and salt, then mix until smooth.
