Tag Archives: Baking

Malteser Cake And A Tray Of Rocky Road

Mini Gourmand has decided that school dinners are a bit rubbish so has converted back to packed lunch for the 10 millionth time which means I can keep an eye on what she is eating, now and again she does like a treat so the past couple of weeks I’ve been practising my traybakes and although they are both very similar in ingredients the taste couldn’t be more different.

Last week I gave Malteser Cake a try, who wouldn’t love this it consists of biscuit, chocolate and maltesers and takes about 3 minutes to make which is perfect for days when you can’t be bothered to make a ‘proper’ cake.

For a tray of chocolate goodness squares you will need:

malteser cake

100g Butter

200g Chocolate

225g Biscuits (I used digestives)

225 maltesers



Melt the butter, golden syrup and chocolate in a bowl over a pan of bubbling water.



Crush the biscuits together in a plastic bag. Once the chocolate has melted pour the biscuits and maltesers into the bowl and mix.

malteser cake

Pour into a lined tin and chill until set.

To make Rocky Road bars substitute the biscuits for chocolate digestives and maltesers for marshmallows, cherries and nuts or any combination you want.

rocky road

Lemon Loaf Cake

Lemon Loaf Cake


lemon cake


This recipe was scribbled down after watching an episode of Barefoot Contessa, It’s like a lemon drizzle cake but softer if that makes sense?  I think the yoghurt does nothing but good things to this cake.  I love using cups to measure as I’ve mentioned before especially when baking so rather than convert to grams I’ve decided to leave it as it was intended.

1 ½ cups plain flour
2 teaspoons baking powder
½ teaspoon salt
1 cup plain full fat yoghurt
1 cup caster sugar.
3 large eggs
2 teaspoons grated lemon zest (2 lemons)
½ teaspoon pure vanilla extract
½ cup vegetable oil

For the glaze:
1 cup icing sugar
2 tablespoons freshly squeezed lemon juice

Preheat the oven to 180 degrees. Grease an 8 ½ x 4 ¼ x 2 ½-inch loaf pan. Line the bottom with grease proof paper.

I throw everything into a mixer until incorporated but if you prefer to do it by hand, Sift together the flour, baking powder, and salt into one bowl. In another bowl, whisk together the yoghurt 1 cup of sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated.

Pour the cake mix into the loaf tin and bake for about 50 minutes, or until a cake tester placed in the centre of the loaf comes out clean.

When the cake is done, allow it to cool in the tin for 10 minutes. Place on a cooling rack over kitchen roll and allow to cool completely.

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.