Friday, 3 October 2014

Milo Cake

I have a friend who immigrated to America to live with the love of her life, she is a bit of a Milo fanatic!  On Facebook you can literally see her go into withdrawals during the freezing winters without a cup of Milo.  And we shall not mention Vegemite!

Milo is an Aussie kids drink, snack, breakfast cereal, sneaky midnight feed of choice in a tin.  I like to leave the lid off the tin when you get down to the last say half an inch of Milo and let it harden into a disk in the bottom of the tin,  you then take it out cut it into chunks and eat it.  It's nice and chewy by that stage.

So when I saw this recipe on the Raspberri Cupcakes website I felt it my duty to help an expat with her Milo addiction.

125g butter (room temperature)
1/4 cup castor sugar
1 1/4 cups plain flour
2 1/2 teaspoons of baking powder
1 1/4 cups of Milo
3 eggs
1/2 cup buttermilk

Preheat oven to 180C and grease and line a 20 cm springform tin.

Cream butter and sugar together until light and fluffy.  Add eggs one at a time beating well after each addition.

While this is happening sift flour, baking powder and milo together.  You may need to push the larger bits of milo through the sieve. 

Add the milk and milo/flour mix to the mixer in batches on low speed until just combined.

Pour into baking tin and bake for 40 to 50 minutes or a skewer inserted comes out clean.  Remove from the oven allow to cool in the tin for 10 minutes then remove to a cooling rack until cold.

I filled mine with whipped cream and strawberries and did not ice it however a nice chocolate buttercream or a chocolate ganache would work well.