Unlike maltesers, this cake is not light. So any calorie counters replace all ingredients with air… or just get a life and dig in.
I used a spherical tin but if you’ve got some great sculpting skills you could have a go at carving.
For the sponge (Nigella Recipe)
- 150 g soft brown sugar (muscavado sugar is best for flavour)
- 100 g caster sugar
- 3 large eggs
- 175 ml milk
- 15 g unsalted butter
- 2 tablespoons Horlicks powder
- 175 g plain flour
- 25 g cocoa, sieved
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
For the icing and decoration:
- 500 g icing sugar
- 2 teaspoon cocoa
- 100 g Horlick’s
- 250 g soft unsalted butter
- 4 tablespoons boiling water
- 500g of Maltesers
Make sure to leave your ingredients out for a couple of hours to come to room temperature. Buttercream is near on impossible to make using butter strait from the fridge.
1. Preheat the oven to 160c and butter and line your cake tins. I used the technique shown bellow to make sure I could easily remove mine from the tins.
2. Whisk together the sugars and eggs until light and frothy. Heat the milk, butter and Horlicks powder in a small saucepan until the butter has melted and the mixture is hot but not boiling. Beat the milk mixture into the eggs a little at a time. Fold in the dry ingredients thoroughly. Divide the cake batter evenly between the two tins and bake in the oven for 35-40 minutes, by which time the cakes should have risen and will spring back when pressed gently. Let them cool on a rack for about 5-10 minutes and then turn them out of their tins.
3. Once your cakes are cool, you’ll need to level them up so they fit together nicely. Then carefully using a bread kniffe divide the sponge into four layers. You can now get on with the icing. I use a processor just because it makes life easier: you don’t need to sieve the ingredients. You may want to divide the quantities for the icing into two batches as it makes a fair bit which probably will not all fit into your processor. So, place the icing sugar, cocoa and Horlicks in the processor and blitz to remove all lumps. Then add the butter and process again. Stop, scrape down, and start again, pouring the boiling water down the funnel with the motor running until you have a smooth buttercream.
4. It’s now time for the assembly. On your base/plate or whatever you want to present your cake on, put a small amount of butter cream in the centre to secure the cake. Get the bottom layer of your cake and place it onto the butter cream and, using a pallet knife (or a butter knife), spread on a 1/2 cm of butter cream. Do the same with the rest of your layers until you’re left with a ball.
5. Now cover your cake with 1/2cm of the remaining butter cream. To cover the undersides of the cake with your maltesers you may want to chop a few in half. Then you can just go for it and cover your cake in maltesers. Make sure to press them in firmly but be quick as you don’t want them to melt.