The cake has a dense crumb with a rich, smooth white chocolate and cardamom frosting to finishes it off seeping into the inner walls. The malt perfectly ties the vanilla and white chocolate together and the touch of cardamom adds just the right amount of spice.
By Thalia Ho
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.
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.
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.
Malted Vanilla Cake with Cardamom and White Chocolate Glaze
- Yield: 1 (10 cup) bundt cake 1x
Description
A dense cake with a smooth white frosting to finishes it off. Malt perfectly ties vanilla and white chocolate together and cardamom adds a touch of spice.
Ingredients
- 120 grams (4.2 ounces) unsalted butter, room temperature
- 280 grams (9.8 ounces) caster sugar
- 3 large eggs
- 120 grams (4.2 ounces) of crème fraiche or plain non-fat yogurt
- 75 grams (2.6 ounces) of vegetable oil
- 1 tablespoon of vanilla extract
- Seeds from 1 vanilla bean
- 270 grams (9.5 ounces) of cake flour
- 75 grams (2.6 ounces) of malt powder
- 2 teaspoons baking powder
- 1 teaspoon bicarbonate soda
- 1 teaspoon salt
- 240 ml (8.1 ounces) full-fat milk
- 400 grams (14 ounces) of white chocolate
- 2 tablespoons ground cardamom
- 50 grams (1.7 ounces) of icing sugar
Instructions
- 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.
- Category: Baking, Dessert
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Hello,
I’ve followed your wonderful Instagram account for a long time but have just discovered this website. I’m not sure whether it’s still active but otherwise I would love to know what kind of malt powder you refer to in this recipe please. Is it the kind you put in drinks or the baker’s type?
Many thanks and best regards,
Beatrice