Horlicks & Biscuit Bedtime Cake

HORLICKS & BISCUIT BEDTIME CAKE

INGREDIENTS:

CAKE:

75g Soft Brown Sugar

75g Caster Sugar

150g Butter, softened

3 Eggs, beaten

60g Horlicks, mixed with 2-3tbsp Boiling Water

220g Self Raising Flour

¼ tsp Baking Powder

Pinch salt

¼ Nutmeg, ground

100g White Chocolate Chips (optional)

BUTTERCREAM:

150g Butter, softened

220g Icing Sugar

80g Horlicks, mixed with 2 tbsp Milk

Malted milk (or any) biscuits to decorate

METHOD:

1. Preheat the oven 170C. Grease and line a 20cm springform tin with baking paper and set aside.

2. Cream both sugars with the butter for about 5 minutes until pale and fluffy.

3. Mix the flour with the baking powder, salt and nutmeg in a separate bowl until combined.

4. Add the egg, little by little to the butter mix, beating well between each addition. If it looks like its curdling, add a spoonful of the weighed flour mix and it will come back together.

5. Whisk in the Horlicks mix, then fold in the flour.

6. Fold in the chocolate (if using) and pour into the prepared tin. Bake 25-30 minutes, or until a skewer comes out clean. Cool in the tin for 10 minutes before removing to cool completely on a wire rack.

7. Meanwhile, make the buttercream. Add half the icing sugar and all the butter to a bowl and mash with a fork, add the rest of the sugar and mash again (this prevents a kitchen snowstorm!) mix in the Horlicks and beat with beaters until light and fluffy. Set aside (if it’s a little runny set in the fridge to firm a little).

8. When the cake is cold, spoon on the buttercream and decorate with crushed biscuits.