* To make the cake, mix together the baking spread and light brown soft sugar, for 2-3 minutes until fluffy. Then whisk in eggs, milk and vanilla extract.
* Add the self raising flour, cocoa powder, malt powder and baking powder, and gently whisk or fold in. Pour the mixture into the tin and bake for 1 hour, or until a thin skewer inserted in the centre comes out clean.
* Leave the cake to cool fully. For the buttercream, mix the softened butter on it’s own briefly, then add the icing sugar, malt powder, vanilla extract and milk, and mix until smooth. Spread or pipe it onto the cake and decorate with Maltesers spread and Maltesers.
* HOW LONG DOES THE LOAF CAKE LAST FOR AND CAN IT BE FROZEN?
* The loaf cake will last for 3-4 days in an airtight container in a cool place. You can freeze both the cake and the buttercream. To freeze them separately, wrap the cake well in cling film or put it in an airtight container. The buttercream can be frozen in a sealed tub. To freeze the loaf cake decorated, freeze on a plate until frozen solid, then carefully wrap in cling film. Remove the clingfilm when you take the loaf cake out of the freezer to defrost, as if it defrosts with it still on it could damage the appearance of the buttercream.
* CAN YOU MAKE THIS LOAF CAKE WITH PLAIN/ALL PURPOSE FLOUR?
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