top of page
Apple Cinnamon Malt Teacake

Featuring a moist soft cake infused with malt extract and cinnamon and dotted with cinnamon butter hasselback apple halves, it’s delicious on its own or can be served with a scoop of vanilla ice cream.



Preparation Time: 

20 minutes (+ 50 minutes cooking time)


8 - 10 servings

  • 600g Granny Smith apples

  • 225g plain flour

  • 150g caster sugar

  • 2 tsp baking powder

  • 3 tsp cinnamon powder, divided use

  • 1/2 tsp salt

  • 80g unsalted butter, divided use

  • 1/2 cup grapeseed or olive oil

  • 2 large eggs , at room temperature

  • 2 tbsp Saunders’ Malt Extract

  1. Preheat oven to 180°C.

  2. Grease a 20cm springform baking tin with butter, line base and sides with baking paper.

  3. Peel apples, cut in half, remove cores. Place on a cutting board, flat-side down and then, to hasselback, slice not-quite-all-the-way through in thin, even layers.

  4. Whisk flour, sugar, baking powder, 2 teaspoons cinnamon and salt in a large bowl.

  5. Melt 60g butter in a heatproof bowl in the microwave for 45-60 seconds (1000W). Whisk together melted butter, oil, eggs and malt to combine.

  6. Pour the mixture into the flour bowl. Mix with a spoon until combined.

  7. Pour batter into cake tin, smoothing the surface.

  8. Top with hasselback apples with cut side facing up. Melt remaining 20g butter and mix with 1 teaspoon cinnamon. Brush apples generously with the mixture.

  9. Bake for 45-50 minutes, or until skewer inserted into the centre comes out clean. Place on a cooling rack, release sides of springform tin.

  10. Serve while warm or allow to cool completely before serving.

  11. The cake will keep in the fridge for 3-4 days and slices can be warmed up in the microwave for 30 seconds.

  12. For a decadent treat serve warm with a scoop of vanilla ice cream!

bottom of page