Throughout my life, my heart has continued to beat for the taste of malted milk. It is my soft spot. A weakness that I proudly share and own up to with my head held high. I can’t quite understand why I continue to crave the taste of malt; it always has just been that way. The palette is definitely a curious thing.
I have a handful of vivid memories from when I was young, after school malted milkshakes with my mother is just one of these memories. Perhaps my love for malt stems from my mother. She claims that when pregnant with me, malted milkshakes were all she craved. The malt gene must definitely have been inherited.
This Vanilla Malted Bundt Cake with White Chocolate and Cardamom Frosting transports me back to the special times shared with my mother. A recollection of a childhood memory filled with happiness, health and innocence. A reminder of a mother’s love for her daughter.
It brings unexplainable delight and joy to my tastebuds. The cake has a dense and moist crumb that is heavily flavoured by the combination of malt and vanilla bean. A rich, simple and smooth white chocolate and cardamom frosting finishes the cake, seeping into the inner walls, coating the outer and soaking into the base.
The malt perfectly ties the vanilla and white chocolate flavour together and the touch of cardamom adds just the right amount of spice. The cake tastes light as air but one slice is definitely rich enough to satisfy any sweet cravings.
While the cake bakes in the oven, a warming scent wafts throughout the house. As with any other treats I bake, this cake was shared with others who find happiness in devouring a thick slice. Like moths to a flame, we all flocked to the kitchen, restlessly picking at the crumbs as we waited for the cake to cool and frosting to set.
It took me a while to find and adapt this recipe and it is definitely a keeper. It has a special comfort power that I know, will find a place both on your table and in your heart.
- 120 grams unsalted butter, room temperature
- 280 grams caster sugar
- 3 large eggs
- 120 grams of crème fraiche or plain non-fat yogurt
- 75 grams of vegetable oil
- 1 tablespoon of vanilla extract
- Seeds from 1 vanilla bean
- 270 grams of cake flour
- 75 grams of malt powder
- 2 teaspoons baking powder
- 1 teaspoon bicarbonate soda
- 1 teaspoon salt
- 240 ml full-fat milk
- 400 grams of white chocolate
- 2 tablespoons ground cardamom
- 50 grams of icing sugar
- Preheat oven to 180 C (350 F). Grease and flour your bundt pan/s and set aside.
- In a large mixing bowl, with electric beaters, cream together the butter and sugar until light and fluffy. Add the eggs one at a time. Beat in the crème fraiche, oil, vanilla and seeds. In half-batches add in the cake flour, malt, baking powder, soda and salt. Add the milk and mix well until the batter is smooth and uniform.
- Add the batter to the prepared pan filling it ¾ of the way. Bake for 40 to 50 minutes (for a large bundt) or 25-35 minutes (for mini bundts), or until a skewer inserted comes out clean. Allow to cool to room temperature before glazing.
- For the white chocolate and cardamom frosting, over a double-boiler melt white chocolate until smooth. Stir in the ground cardamom and icing sugar. Remove from heat to slightly cool then drizzle over the top of the cake. Allow to set for 15 minutes before serving.