Cue my work pal Richard declaring that malted milks are a far superior biscuit in a friendly round of 'what's the best biscuit?' This gave me an idea, which naturally, was bundt shaped. I knew a cake infused with malted milk would be just heavenly, but it's Maltesers which always spring to mind when I think of the stuff. I was going to incorporate both dammit!
Seriously, this is one of my favourite cakes ever, which is amazing considering there is no spice in it whatsoever. The malted milk makes it really soft, whilst the pieces of Malteser inside leaves tiny chewy pockets when baked.
- Preheat the oven to gas 3/160 c
- Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray and dust with flour.
- Cream the butter and sugar until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, measure out the flour, bicarbonate of soda and salt.
- Pour the yoghurt into a jug.
- Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined.
- Stir in the bashed Maltesers and the malted milk powder.
- Give everything a quick mix on a low speed for about 10 seconds.
- Pour the cake mix into your prepared tin.
- Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean.
- Leave the cake to cool for ten minutes before removing from the tin.
- When the cake is fully cool, loosen the chocolate spread by popping it in the microwave until runny. Dump it over the cake and sprinkle with more broken Maltesers.
Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.