You’ll Need:

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  1. Preheat oven to 170°C
  2. Beat butter and sugar together until pale and creamy
  3. Add eggs and vanilla essence and mix
  4. Sieve, then fold in flour, malt powder, cocoa powder and baking powder
  5. Pour into a lined and greased loaf tin and bake in preheated oven at 170 for 50-60 minutes – when you can insert a skewer or knife into the centre and it comes out clean with no wet mixture, it’s done
  6. Remove from oven and leave to cool completely – take out of the tin and place on a wire rack
  7. Once cool spread over Maltesers Spread and top with Maltesers

Top Tips:

  • Make sure your eggs are beaten BEFORE they go in the mixture – to stop you overbeating it and knocking the air out
  • Gently fold in the dry ingredients – don’t rush!
  • Don’t open the oven until at least the 45 minute mark, or you’ll affect the rise on the cake
  • Be careful not to overbake your cake – all ovens are different, which is why we have said bake for 50-60 minutes and not specified an exact time. As soon as no wet mixture comes out on your knife or skewer it’s done!
  • Remember to allow the cake to cool completely before topping with the spread and/or slicing into it