Nigella's Malteaser Cake

After seeing this over on rosiebakesapeaceofcake, I knew this would make a perfect dessert for when we had the family over, you can find the recipe here.

However, we moved around / tidied up the kitchen cupboards recently and one of my 8 inch loose bottomed sandwich pans has mysteriously vanished, I fear though it has shared the same fate of my loaf tin, which the beloved has managed to knock down the back of the cupboard, (its just peeking out to say ‘help me!’) which is currently doomed to spend its life with cobwebs or until the kitchen gets replaced in the very distant future! I managed to take a picture using the digital camera, positioned at a rather awkward angle, hoping to spot the tin but I think its gone right underneath, and I can't get the front of the cupboard bottom off! I did spot though a tin, which is not mine, so it looks like previous tenants had the same dilema at some point!

Thankfully, I do also have a pair of 7 inch tins and managed to still bake the cake, though not with loose bases, however I feel there is more to life than lining cake tins and so I always cheat and get disposable baking parchments liners from Lakeland’s, so luckily not an issue for me!

The cakes when cooked are more puffier but I don’t think they suffered in any way being in the slightly smaller tins. Just to add re: cooking temperature, I have an electric fan oven so reduced the temperature to 150o which seemed about right.

One thing I feel I must mention, is make sure you kitchen counter is clear first when making the recipe, not make mistake of also trying to cook dinner at the same time. One day I may just learn to take my own advice. Clear counters = clear mind!

A mystery for me though remains in the recipe quantities, in Nigella’s book ‘Feast’ the ingredients call for 15g butter, yes just 15g, up against much larger amounts of flour and sugar, however on Rosie has amended it to 150g, I also note in the post comments someone else had same dilema, however had not read this at time of making and I did make it with just the 15g, whilst wondering if my cake would be ruined….upon trying, I can't decide if the butter difference is really noticable, its very light and doesn’t taste maybe as indulgent as a full butter one but I do like it (and so will my hips!) though I will probably add more cocoa next time to be more chocolatey!! Also I don't normally like buttercream but I really liked this one with horlicks and cocoa in!

Happy baking!
Hope everyone is not too snowed in!