Hot Cross Blondies

These Hot Cross Blondies are very moreish, we’re sure there will be NO left overs.

The following makes 8 large blondies.

– 1 unwaxed orange
– 50g mixed candied peel
– 75g currants
– 250g caster sugar
– 1/4 tsp vanilla extract
– 2 medium eggs
– 1 medium egg yolk
– 150g salted butter
– 125g white chocolate, chopped
– 175g plain flour
– 1/4 tsp baking powder
– 1/2 tsp ground mixed spice
– 1/4 tsp ground cardamom
– 1/4 tsp ground nutmeg

For the almond lattice:
– 40g ground almonds
– 40g icing sugar
– 1 medium egg white, lightly beaten with a fork

– Heat the oven to 180 degrees / gas mark 4/ Line a 20cm x 34cm baking tray with baking parchment.
– Grate the zest of the orange and squeeze the juice of half of it. Place the mixed peel and currants in a bowl, pour over the orange juice and leave to soak. Put the orange zest in a mixing bowl together with the sugar, vanilla extract, eggs and egg yolk. Give a few whisks with a hand whisk or electric beater, then set aside. This helps the sugar start to dissolve.
– Put the butter in a pan and leave over a medium heat until it has completely melted and small bubbles are just beginning to rise to the surface; be careful not to let it boil. Turn off the heat, then add about two-thirds of the white chocolate and stir until melted.
– Sift the flour into a bowl with the baking powder and add the spices, Whisk the eggs a little more until they start to get paler, then whisk in the chocolate mix to make a smooth paste. Using an electric mixer on slow speed or a spatula, mix in the flour and spices, being careful not to over-mix.
– Drain the excess juice from the currants and candied peel. Add the currants and peel to the mixture with the remaining white chocolate and mix evenly. Pour the mixture into the lined tray and level with a spatula or palette knife.
– The make the almond lattice, put the ground almonds in a bowl, sift in the icing sugar and add enough egg white to give a soft paste. It should be the correct consistency for piping in thin lines over the blondies, but be careful not to make it too runny.
– Put the almond paste in a piping bag fitted with a 5mm nozzle and pipe it over the blondie mixture. If you want your crosses to be perfectly space through the middle of each blondie, you must virtually divide the blondies in the tray first. Marking the top to rely on a rough estimate, or you could place a ruler or marked strips of paper down the sides of the tray indicating where to pipe. Of course, you could also pipe a random lattice pattern.
– Bake for 22-25 minutes, then remove from the oven and leave to cool in the tray. The blondies should have a soft centre and fudgy appearance when cooled. If they are to spongy, reduce the baking time slightly on your next attempt. cut into 8 large squares, or try cutting them into round to look like hot cross buns.

If you make these Hot Cross Blondies share your creation on social media using the hashtags #joythroughcake #konditorcakes.

easter baking