MALTESERS LOAF CAKE

If you are a Maltesers fan, you are going to love this easy recipe for a Maltesers Loaf Cake. Loaf cakes, or pound cakes, are so simple to make and decorate, and this Maltesers version is no exception. It’s a rich chocolate malt sponge topped with a malt buttercream – that tastes exactly like the inside of a Malteser! I’ve also decorated it with some Maltesers spread and plenty of Maltesers chocolates of course.

INGREDIENT TIPS & EQUIPMENT INFORMATION

* Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.

* I used a baking spread for the cake and unsalted butter for the buttercream.

* I used light brown soft sugar for the cake, but caster sugar and dark brown sugar (or a combination) will both work if you prefer.

* I used Horlicks instant malt powder for the cake and buttercream.

* The Maltesers spread is optional, don’t worry if you can’t get hold of it. I’ve seen it in Asda, Tesco, Sainsburys and also places like B&M and pound shops before. You can also buy it via the Amazon link below.

* You will need a 2lb loaf tin for this recipe (you can test the size of your loaf tin by seeing how much water the tin can hold, 2lb will hold about 2 pints/1100ml of water). If you have a 1lb loaf tin, simply halve the ingredient amounts.

* For easy lining of the tin, use a loaf cake tin liner*.

* Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around

* For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

HOW TO MAKE MALTESERS LOAF CAKE

* To make the cake, mix together the baking spread and light brown soft sugar, for 2-3 minutes until fluffy. Then whisk in eggs, milk and vanilla extract.

* Add the self raising flour, cocoa powder, malt powder and baking powder, and gently whisk or fold in. Pour the mixture into the tin and bake for 1 hour, or until a thin skewer inserted in the centre comes out clean.

* Leave the cake to cool fully. For the buttercream, mix the softened butter on it’s own briefly, then add the icing sugar, malt powder, vanilla extract and milk, and mix until smooth. Spread or pipe it onto the cake and decorate with Maltesers spread and Maltesers.

* HOW LONG DOES THE LOAF CAKE LAST FOR AND CAN IT BE FROZEN?

* The loaf cake will last for 3-4 days in an airtight container in a cool place. You can freeze both the cake and the buttercream. To freeze them separately, wrap the cake well in cling film or put it in an airtight container. The buttercream can be frozen in a sealed tub. To freeze the loaf cake decorated, freeze on a plate until frozen solid, then carefully wrap in cling film. Remove the clingfilm when you take the loaf cake out of the freezer to defrost, as if it defrosts with it still on it could damage the appearance of the buttercream.

* CAN YOU MAKE THIS LOAF CAKE WITH PLAIN/ALL PURPOSE FLOUR?

* Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don’t, so I’ll leave that up to you as it won’t affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you’d need to add 1 + ½ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

* CAN THIS CAKE BE MADE GLUTEN FREE?

* Although you can make this cake gluten free, because Maltesers and malt powder are not gluten free, it will end up being a chocolate cake with a vanilla buttercream. So this changes the recipe into something totally different! If you still want to go ahead, you will need to replace the malt powder with the same amount of self raising flour. In turn, the self raising flour will need to be replaced with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you’d need to add an additional 1 ½ teaspoons baking powder. You may also like to add ½ tsp xanthan gum for better texture.

As Maltesers are also not gluten free, you can use another chocolate. Or there are some gluten free Maltesers called Delishios by a brand called Schar, which you can get from Asda. For the buttercream, replace the malt powder with icing sugar. Please do check the labels for everything you use to make the cake if you are serving it to someone with an allergy or intolerance.

* CAN THIS CAKE BE MADE DAIRY FREE?

* For a dairy free version, use a dairy free baking spread and dairy free milk for the cake. For the buttercream you will need a dairy free butter alternative. I recommend Flora Plant or the Stork Baking Block for the buttercream, as they give the best texture. You will also need to use vegan Horlicks that is dairy free, and a dairy free alternative to Maltesers for decoration. Please do check the labels for everything you use to make the cake if you are serving it to someone with an allergy or intolerance

WHAT SIZE TIN DO YOU NEED FOR THIS RECIPE?

You will need a 2lb loaf tin for this recipe (you can test the size of your loaf tin by seeing how much water the tin can hold, 2lb will hold about 2 pints/1100mls of water). If you have a 1lb loaf tin, simply halve the ingredient amounts. I have a few different 2lb loaf tins, that all have slightly different measurements. The one I used for this recipe has internal measurements of 22cm x 11cm x 6cm. If your 2lb loaf tin is slightly narrower, your cake may need slightly longer to bake.

WHAT IS THE BEST WAY TO LINE A LOAF TIN?

For easy and quick lining of the tin, use a loaf cake tin liner*, however if you don’t have any of these you can use baking paper instead. Cut two pieces of baking paper, one wider piece and one longer and thinner piece. The wider piece will cover the two longer sides of the tin and the base, then place the longer thinner piece over the top of the first piece and cover the base again, and the smaller sides. Making a cross shape with the baking paper. I always grease the tin lightly before adding the liner or baking paper, as this helps to keep the paper in place and stop it from moving around when you add the batter.

DO YOU NEED AN ELECTRIC MIXER TO MAKE THIS RECIPE?

While you can absolutely make this recipe with a wooden spoon and some elbow grease, I do recommend using an electric mixer for the best results. The cake will be lighter and fluffier when made with an electric mixer. The buttercream will also be smoother. You don’t have to use an expensive stand mixer either, you can get electric hand whisks for as little as £10!

CAN THIS CAKE BE MADE INTO CUPCAKES?

Yes, check out my Maltesers Cupcakes recipe for details.

MORE TIPS FOR MAKING THE MALTESERS LOAF CAKE:

* I spread the buttercream onto the cake, but you could pipe it on if you prefer.

* It’s easier to drizzle the Maltesers spread over the cake if you warm it up briefly in the microwave first. I recommend 15-20 seconds.