Banana and Malt Cake with Malt Frosting
The winning secret to this cake is the malted frosting with sea slat flakes. Try and stop at one slice.
Makes:
Difficulty:
Preparation Time:
30 minutes (+40-45 baking time)
Medium
10-12
Ingredients
Banana and Malt Cake
250g unsalted butter, softened
200g brown sugar
4 eggs
4 very ripe bananas, mashed
400g self-raising flour, sifted
1 tsp bicarbonate soda
400g Greek yoghurt
1/4 cup Saunders' Malt Extract
Malt Frosting
250g unsalted butter, softened
150g icing sugar, sifted
50g brown sugar
1/2 teaspoon sea salt flakes
1/4 cup Saunders' Malt Extract
Method
Preheat oven to 180°C. Grease and line 2 x 20cm round cake tins with non-stick baking paper. Set aside. Place the butter and sugar in the bowl of an electric mixer and beat until pale and creamy. Add eggs one at time beating well after each addition. Fold through the mashed banana, flour and bicarbonate soda. Add the yoghurt and Saunders' Malt Extract and fold through until just combined.
Spoon the mixture into the prepared tins and bake for 40-45 minutes or until a skewer inserted into the centre of the cake comes out clean. Stand for 10 minutes in the tins before turning out on a wire rack to cool completely.
To make the Malt Frosting
Place the butter, icing sugar, brown sugar and salt in the bowl of an electric mixer and beat for 4 minutes or until light and fluffy. On low speed, add the Saunders' Malt Extract and beat until combined.
To serve, place one of the cakes on a serving plate and ice the top. Sandwich together with the remaining cake and ice the top. Drizzle over extra Saunders' Malt Extract (optional).