Sticky, sweet and rich, this is perfect for morning coffee, afternoon tea or an energy boost up the side of a mountain! We often have malt cake in the Lake district as it stores well and remains moist.
100g dates chopped
250g strong black tea
2 tbsp chia seeds
200g malt extract, plus more for glazing
250g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
Pre-heat the oven to 160 degrees Celcius. Grease and line a 18cm cake tin.
Add the dates, sultanas and raisins to a bowl and add in the tea. Leave to soften for 10 minutes. Blend or ground the chia seeds and add in, then leave for a further 5 minutes.
Mix in the malt extract well, then slowly incorporate the flour, baking powder and bicarb. Pour the mix into the prepared tin and level with a knife. Bake in the oven for 50-60 minutes, until an inserted skewer comes out clean.
Glaze with a little malt extract before leaving to cool.