SPICED EASTER BUNS, TWO WAYS

MAKES 14 OR 20 MINIS 115g unsalted butter diced 115g golden caster sugar finely grated zest of 1 orange 2 medium eggs separated 75ml milk 140g plain flour (see variation below) 1 tsp baking powder 1 heaped tsp ground cinnamon 1 heaped tsp mixed spice ¼ tsp fine sea salt 30g candied peel 30g currants 75g apricot jam white writing icing (optional) 1 Preheat the oven to 190C/170C fan/gas 5. Have ready paper cases inside fairy cake tins (the mixture makes about 14 standard size or 20 minis). Cream the butter and sugar in a food processor until almost white. Incorporate the orange zest and egg yolks, then the milk and whiz until thoroughly blended; the texture may be slightly grainy. Transfer the mixture to a large bowl. Sift the flour, baking powder and spices twice, then fold them half at a time into the butter mixture, followed by the salt, candied peel and currants. 2 Whisk the egg whites in a bowl until stiff using an electric whisk, then fold into the cake mixture as lightly as possible in two goes. Fill the paper cases two-thirds full with the mixture and bake for 18-20 minutes for standard-size fairy cakes, 12-14 minutes for minis. The lower rack may take a few minutes longer. Remove and leave the cakes to cool in the tins. 3 Gently heat the jam in a small pan until it liquefies, then press it through a sieve. Paint the surface of the buns with the jam. If wished, make a cross on the top of each cake using writing icing. Set aside for about an hour for the glaze to set. CHOCOLATE VARIATION For chocolate buns, as in the picture, substitute 20g of the plain flour with 20g cocoa powder, sift with the flour and follow the recipe as above.