A week or so ago I made a salted caramel chocoate cake from a recipe featured in the 25th anniversary (or 20th, I can’t remember) edition of the BBC Good Food magazine. “Aren’t you featuring it as cake of the month” asked Mr Crumbs. The answer was a resounding no! Yes it was decadent and gooey BUT it was not comforting. It was a daunting cake, an oppressive cake, just looking at it sent one into paroxysms of guilt over the calorie content. The overall impression was a cake sweeter than sugar, more chocolatey than chocolate and salty as bag of crisps. Making it was an ordeal, labour intensive and taking a whole day. It scared me!
Malted Milk cake on the other hand is a speedy joy to make and very easy to eat! The clocks have gone back, the dark nights are drawing in, the weather is predominately damp and the late autumn air is whispering “go inside, put on some fluffy socks and have a hot drink!” Who am I to argue? Not everyone likes hot malted milk drinks, but do try it in cake form.
You will need some malted milk powder, Ovaltine or Horlicks are readily available, make sure it’s the “add milk” style not instant. Chocolate flavour works too but I prefer good ol’ original in a cake and keep the chocolate flavour for drinking. You could decorate the top with whole or crushed Malteasers if you liked. I bought a big bag for this purpose but ate them all, then I bought another big bag and ate all those too. Rather than greed and a lack of self control, I prefer to think of it as my sub concious giving me a sign that there is beauty in simplicity and a cake so wonderful needs no extra adornment.
- 4oz (120g) butter
- 7oz (210g) golden caster sugar
- 2 eggs
- 10oz (300g) plain flour
- 4oz (120g) malted milk powder
- 2tsp baking powder
- 8floz (230ml) milk
Grease and line two sandwich cake tins. Pre heat the oven to 170°c/150 fan/gas mark 4.
Using a hand mixer or wooden spoon, beat together the butter and sugar. Whisk in the eggs.
Sift together the flour, malted milk and baking powder. Add to the mixture in three or four stages, alternating with the milk until everything is well blended.
Divide between the cake tins and bake for around 20 mins until golden brown and springy to the touch. Allow to cool in the tin for 5 minutes then finish cooling on a wire rack.
For the icing:
- 4oz (120g) soft butter
- 8oz sifted icing sugar
- 4 tbsp malted milk powder
- 4 to 6 tbsp milk
Put everything in a big bowl and mix together, adding more milk if necessary for a soft spreading consistency. Use half to sandwich the cakes together and spread the other half on top.
Malt is made from sprouted barley.