Squishy-Cake Cakes

I am a big fan of malt loaf. During my second and third pregnancies I ate a lot of the stuff. The kids enjoy eating it and I love the fact that it is a slightly healthier treat. Malt loaf (or Soreen if you know it by its brand name), is called squishy cake in our house as it is so beautifully squishy and full of squidgy goodness. It is a name which encompasses its true essence.

Beautifully proportioned and delightfully squishy.

I often make a loaf for when we go away as it can be stored for a week or so in an airtight container and seems to mature into its characteristics and get more squishy. It can, however, be a bit challenging to get nice neat slices. This means for an after school snack on the go or even at a picnic, it isn’t entirely helpful. Imagine my kids arguing over slices of squishy cake as they think someone else has the larger piece. I kid you not, this has happened and quite frankly this is the last thing I want at the end of the day or on a picnic! Especially after going to the effort of making it. And so I present to you Squishy-Cake Cakes! Instead of pouring the mixture into a loaf tin, we divided it between 12 muffin cases for individual treats with no excess plastic! This makes me a very happy bunny Kat!

Ingredients

  • 75ml black tea
  • 85g malt extract (plus extra for coating at the end. It can be bought at Holland and Barrett if you local supermarket doesn’t stock it)
  • 40 dark muscovado sugar
  • 50 prunes
  • 50g raisins
  • 50 dried cranberries
  • 1 large egg
  • 125g plain flour
  • 1/2tsp baking powder
  • 1/4tsp bicarbonate of soda

Method

  1. Heat the oven to 130°c fan and put 12 muffin cases (silicone or paper) into the slots of a muffin tray.
  2. Pour the hot tea into a medium-sized bowl and add the dried fruit, the sugar and the malt extract. Beware, the malt extract isn’t as thick and viscous as it looks and it comes out rather quickly! Mix well until fully combined.
  3. Crack the egg and add it to the mixture and mix again.
  4. Add the flour, baking powder and bicarbonate of soda and mix quickly.
  5. Divide the mixture between the muffin cases and put in the oven to bake for 17-20 minutes until they are firm and well risen.
  6. Once out of the oven, brush them with a little more malt extract to glaze them and leave to fully cool.
Up close to the Squishy Cake.

The kids have been delighted with these Seb and Atticus have a particular fondness for squishy cake so were very eager to get started and eat the finished product. Ophelia was more hesitant, but oh my she can really make one disappear at an astonishing rate! Do reach out if you make these and let me know if you liked them. I shall leave you with a close up of the gorgeously squidgy squishy cake that is making me want to whip up another batch for me so I don’t have to share…

 

 

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