This heavenly, sticky treat is a British classic with a Food Loves Beer twist.
We've wanted to make this cake for ages. We have a fondness for traditional British food. (Okay, one of us is an Anglophile.) We've made Christmas puddings, tea cakes and scones, so why not sticky malt cake. Thankfully, we managed to get our hands on some malt extract (unquestionably, the most important ingredient in this recipe). Another important ingredient for us is the beer, and if you want its flavor to shine in baked goods it’s best to start with something big and bold. We chose an English-style barleywine because we knew its huge malt character could take center stage.
Servings: Makes 6 mini loaf cakes (We used a vintage French roll pan. Yes, the other one of us is a Francophile.)
Active Time: 15 minutes
Total Time: 45 minutes
Suggested Beer Pairings: Enjoy these lightly spiced cakes with your favorite barleywine, Belgian tripel or Scotch ale.
Food Loves Beer taste tested and recommended!