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Malted Gingerbread Cake

This moist gingerbread cake gets its rich flavour from warming spices, molasses and the caramel depth of Saunders’ Malt Extract. A perfect Christmas day show-stopper.

Makes :

8–10 servings

Difficulty:

Medium

Preparation Time: 

20 minutes (+ 40-45 minutes baking time)

Ingredients

  • 2 ½ cups self-raising flour

  • 1 tbsp ground ginger

  • 1 tsp cinnamon

  • ½ tsp cloves

  • ½ cup butter, melted

  • ¾ cup brown sugar

  • ½ cup Saunders’ Malt Extract

  • ⅓ cup molasses

  • 1 cup milk

  • 2 eggs

Method

  1. Preheat oven to 170°C and grease a 20cm square or round cake tin.

  2. In a large bowl, whisk the flour, ginger, cinnamon and cloves.

  3. In a separate bowl, combine the melted butter, brown sugar, Saunders’ Malt Extract, molasses, milk and eggs^.

  4. Pour wet ingredients into the dry and whisk until smooth.

  5. Pour cake batter into the prepared tin and bake for 40–45 minutes or until a skewer comes out clean.

  6. Cool in the tin for 10 minutes before transferring to a wire rack. 

  7. To serve: Dust with icing sugar or ice cake with malted whipped cream and decorate with gingerbread biscuits, or fresh berries. 


Tips:
^Warm the molasses and Saunders’ Malt Extract slightly so they mix smoothly into the batter. You can substitute golden syrup for the molasses.

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