MALT CAO LOAF CAKE


I half used the recipe from Martha (of Bake Off fame) in the Waitrose weekly paper and slightly altered it as I was using Cao.

Makes 1 loaf cake.

 

Ingredients:

Assam (or Breakfast) teabag

200g Malt Cao

100g dates roughly chopped

100g sultanas

250g mix of wholemeal and Spelt plain flour

1 ½ tsp of baking powder

1 egg

 

Place the teabag into a small saucepan and add 150ml of boiling water.  Allow to brew for 5 minutes, then remove and discard the bag.  Add the Cao and stir to combine.

Heat the mixture gently over a low heat until it starts to bubble then remove from the heat and stir in the dates and sultanas.  Allow the mix to cool (for around an hour, so the fruit gets lovely and plump).

Preheat the oven to 160C, gas mark 3 and line a loaf tin with baking parchment.

Put the flour and baking powder into a large bowl.  Beat the egg into the cooled malt mixture, then add the wet ingredients to the dry and stir to combine.

Spoon the mix into the loaf tin and pop into the oven for around an hour or until a skewer comes out clean.

Good on its own, really good with butter and sublime with a slather of nut butter!