Annie’s five-minute choc-malt cake
This is the cake that my children, nieces and nephews (everyone, really!) love most when they visit my mum and dad.
Ingredients
- 1½ cups 225 g self-raising flour
- 1 cup 220 g caster (superfine) sugar
- ¾ cup 90 g Milo (see Note)
- 3 eggs at room temperature
- ½ cup 125 g softened butter, cut into cubes
- ½ cup 125 ml milk
- Icing confectioners’ sugar, for dusting
Instructions
- Preheat the oven to 180°C (350°F).
- Grease a 23 cm (9 inch) spring-form tin and line the tin with baking paper.
- Combine all the ingredients in the bowl of an electric mixer fitted with the paddle attachment and beat for 5 minutes.
- Spoon the batter into the tin and bake for about 35 minutes or until the cake is springy to the touch and a skewer inserted in the middle comes out clean.
- Cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely.
- Serve the cake dusted with icing sugar.
Notes / Tips / Wine Advice:
Milo is a chocolate malt drink powder. You can substitute it here by mixing 2 tablespoons cocoa powder with ½ cup (65 g) malted milk powder. The cake will be a bit darker and more chocolatey, but still delicious!
