Nigella’s Malteser Cake is made with brown sugar, caster sugar, milk, butter, Horlicks, flour, cocoa, baking powder, and bicarbonate of soda, topped with creamy Horlicks icing, and adorned with Maltesers to create a chocolaty treat that’s ready in 50 minutes!
Try More Nigella Lawson Recipes:
🤎 Why You’ll Love This Malteser Cake Recipe:
- Unique Flavor Combination: The blend of cocoa, Horlicks, and Maltesers creates a distinctive taste that’s both comforting and indulgent.
- Moist and Tender Texture: The addition of milk and butter ensures the cake is moist and soft, making each bite a delight.
- Easy Preparation: With straightforward steps and common ingredients, this recipe is accessible for both novice and experienced bakers alike.
- Impressive Presentation: The cake’s swirly buttercream finish and Maltesers decoration make it visually appealing for any occasion, from casual gatherings to celebrations.
❓ What Is Nigella’s Malteser Cake Recipe?
Nigella’s Malteser Cake is a moist chocolate cake enhanced with Horlicks, layered and topped with a creamy Horlicks buttercream, and adorned with Maltesers for a delightful finish.
🥚 Nigella Malteser Cake Ingredients
For The Cake:
- 150 grams of soft light brown sugar
- 100 grams caster sugar
- 3 large eggs
- 175 millilitres milk
- 15 grams butter
- 2 x 15ml tablespoons Horlicks
- 175 grams of plain flour
- 25 grams cocoa (sieved)
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
For The Icing:
- 250 grams of icing sugar
- 1 teaspoon cocoa
- 45 grams Horlicks
- 125 grams unsalted butter
- 2 x 37 grams packet (approx. 28-30 in number) Maltesers
🥮 How To Make Nigella Malteser Cake
- Preheat oven to 170°C (150°C fan)/325°F. Grease and line two 20cm (8-inch) sandwich cake tins.
- Whisk together sugars and eggs until light and frothy.
- Heat milk, butter, and Horlicks in a saucepan until the butter melts and the mixture is hot but not boiling.
- Pour hot milk mixture into eggs and sugar, and mix well. Fold in flour, cocoa, baking powder, and bicarbonate of soda.
- Divide batter evenly between cake tins. Bake for 25 minutes until cakes spring back when pressed gently. Cool in tins for 5-10 minutes, then transfer to a rack to cool completely.
- For the icing, blitz icing sugar, cocoa, and Horlicks in a food processor to remove lumps. Add butter and process until combined. Pour boiling water down the funnel while processing until smooth.
- Sandwich-cooled cakes with half of the buttercream. Use the remaining buttercream to ice the top, creating a swirly finish.
- Decorate with a ring of Maltesers around the edge of the cake or use them to decorate the top as desired.
💭 Recipe Tips
- Sift Dry Ingredients: Sifting the cocoa, flour, baking powder, and bicarbonate of soda ensures a smooth batter without lumps, resulting in a lighter texture.
- Room Temperature Ingredients: Bring eggs and butter to room temperature before starting to ensure they incorporate evenly into the batter, promoting a better rise and texture.
- Even Cake Layers: Divide the batter evenly between the cake tins to ensure uniformity in baking time and cake height, resulting in evenly baked layers that are easier to assemble.
- Cooling Cakes Properly: Allow the cakes to cool in their pans for 5-10 minutes before transferring them to a cooling rack. This prevents them from breaking and ensures they are completely cool before icing, preventing the icing from melting.
🍮 What To Serve With Malteser Cake?
Serve Malteser Cake with a dollop of Salted Caramel Sauce, a scoop of Panna Cotta or Semolina Pudding, and Creme Brulee.
🎚 How To Store Leftovers Malteser Cake?
- In The Fridge: Keep leftover malteser cake in an airtight container for up to 4 days.
- In The Freezer: Wrap leftover malteser cake slices tightly in plastic wrap and foil, and freeze for up to 3 months.
🥵 How To Reheat Leftovers Malteser Cake?
- In The Oven: Heat leftover malteser cake slices on a baking sheet at 250°F for 8 to 15 minutes.
- In The Microwave: Warm leftover malteser cake slices on medium power for 30-45 seconds until warmed through.
FAQs
Why did my Maltesers cake crumbly?
Your Maltesers cake may have been crumbly due to using too much flour, which can make the texture dry and fragile.
Why is my Maltesers cake so dry?
Your Maltesers cake might be dry because overmixing the batter leads to excessive gluten development, resulting in a tougher and drier texture.
why is my Maltesers cake wet in the middle?
Your Maltesers cake may be wet in the middle because the edges cooked faster, leaving the center undercooked due to uneven baking.
How do you tell if your Maltesers cake is done?
To check if your Maltesers cake is done, insert a toothpick into the center; it should come out clean or with few crumbs.
Try More Nigella Lawson Recipes:
Nigella Malteser Cake Nutrition Facts
Amount Per Serving
- Calories 147.1
- Total Fat 9.0g
- Saturated Fat 5.2g
- Cholesterol 13.7mg
- Sodium 83.9mg
- Potassium 15.3mg
- Total Carbohydrate 15.7g
- Dietary Fiber 0.8g
- Sugars 6.4g
- Protein 1.7g
Nigella Malteser Cake
Description
Nigella’s Malteser Cake is made with brown sugar, caster sugar, milk, butter, Horlicks, flour, cocoa, baking powder, and bicarbonate of soda, topped with creamy Horlicks icing, and adorned with Maltesers to create a chocolaty treat that’s ready in 50 minutes!
Ingredients
For The Cake:
For The Icing:
Instructions
- Preheat oven to 170°C (150°C fan)/325°F. Grease and line two 20cm (8-inch) sandwich cake tins.
- Whisk together sugars and eggs until light and frothy.
- Heat milk, butter, and Horlicks in a saucepan until the butter melts and the mixture is hot but not boiling.
- Pour hot milk mixture into eggs and sugar, and mix well. Fold in flour, cocoa, baking powder, and bicarbonate of soda.
- Divide batter evenly between cake tins. Bake for 25 minutes until cakes spring back when pressed gently. Cool in tins for 5-10 minutes, then transfer to a rack to cool completely.
- For the icing, blitz icing sugar, cocoa, and Horlicks in a food processor to remove lumps. Add butter and process until combined. Pour boiling water down the funnel while processing until smooth.
- Sandwich-cooled cakes with half of the buttercream. Use the remaining buttercream to ice the top, creating a swirly finish.
- Decorate with a ring of Maltesers around the edge of the cake or use them to decorate the top as desired.
Notes
- Sift Dry Ingredients: Sifting the cocoa, flour, baking powder, and bicarbonate of soda ensures a smooth batter without lumps, resulting in a lighter texture.
Room Temperature Ingredients: Bring eggs and butter to room temperature before starting to ensure they incorporate evenly into the batter, promoting a better rise and texture.
Even Cake Layers: Divide the batter evenly between the cake tins to ensure uniformity in baking time and cake height, resulting in evenly baked layers that are easier to assemble.
Cooling Cakes Properly: Allow the cakes to cool in their pans for 5-10 minutes before transferring them to a cooling rack. This prevents them from breaking and ensures they are completely cool before icing, preventing the icing from melting.
Nigella Malteser Cake