Our Hot Cross Bun Pop Cakes are sure to pop a smile on every face in the family. Better than the real thing? Only one way to find out.
50g Mornflake Jumbo Oats
100g ground almonds
2 tbsp orange zest
3 tbsp sultanas
1 tsp cinnamon
½ tsp vanilla bean paste
1 ½ tsp mixed spice
60ml maple syrup
60ml orange juice
25g white chocolate, melted
12 cake pop sticks
Put the oats into a food processor and process until it resembles a fine flour.
Pour into a large mixing bowl along with the ground almonds, cinnamon, mixed spice, orange zest and sultanas.
Stir in the maple syrup and orange zest, until you have a batter that holds together – add a little water if it’s too crumbly, or a little more oat flour if it’s too sticky.
Roll 1 tbsp (approx. 20g) of batter into a small ball and place onto a lined tray. Repeat this step with the rest of the batter and place in the freezer for 30 minutes to firm up.
Drizzle 1 tsp of melted white chocolate over each ball, in the shape of a cross. Refrigerate until the chocolate has hardened, then poke the sticks into each of the balls.
Store in the fridge for up to 5 days.