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Malted Date Cake

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

100g sultanas

100g raisins

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


  1. Pre-heat the oven to 160 degrees Celcius. Grease and line a 18cm cake tin.

  2. 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.

  3. 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.

  4. Glaze with a little malt extract before leaving to cool.



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