From the first whiff of warm vanilla and toasted malt, this Maltese cake wraps your kitchen in cozy sweetness that feels both familiar and indulgent, with a tender crumb that melts gently on your tongue.
Perfect for Sunday morning coffee, a midweek snack, or a small celebration that does not demand a lot of fuss, this loaf comes together quickly and keeps everyone asking for seconds.
SaveI remember my grandmother pulling a modest loaf from her dainty enamel tin, dusted just enough with flour to keep the edges shy and tender, and every slice carried the taste of small island kitchens and big happy voices at the table.
Maltese Cake Recipe
Ingredients
Cake
Creamy Malt Glaze
Instructions
- Preheat and prep the pan
Preheat your oven to 350 degrees Fahrenheit, then butter and flour a 9 by 5 inch loaf pan or line it with parchment paper for easy release.
- Cream butter and sugar
In a large bowl, beat the softened butter and granulated sugar together until light, pale, and fluffy, about 3 to 4 minutes.
- Add eggs one at a time
Whisk in the eggs one at a time, ensuring each is well incorporated before adding the next, which keeps the batter smooth and airy.
- Mix in malt and vanilla
Pour in the malt extract and vanilla, stirring gently so the fragrant malt blooms through the butter without losing its aroma.
- Whisk dry ingredients
In a separate bowl, whisk the flour, baking powder, and salt so they are ready to fold in evenly.
- Alternate milk and flour
Add one third of the dry ingredients to the batter, mix just until combined, then pour in half the milk, followed by another third of the dry, the remaining milk, and finish with the last third of the dry, mixing gently after each addition.
- Bake until golden
Scrape the batter into the prepared pan, smooth the top, and bake for 40 to 45 minutes, or until the cake is golden, sounds hollow when tapped, and a tester comes out clean.
- Whisk the malt glaze
While the cake bakes, whisk powdered sugar, malt extract, cream, and vanilla together until silky and thin enough to drizzle.
- Cool and glaze
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack, pour the glaze over the warm loaf so it sinks in slightly, and let it set.
- Slice and savor
Once fully cool, cut neat slices, watch the soft crumb give way, and enjoy the balanced sweetness with a gentle malt finish.
Substitutions and variations
- For a dairy free version, use vegan butter and plant based milk without changing the sweetness.
- If you do not have malt extract, use 3 tablespoons brown sugar dissolved in 1 tablespoon hot water and 1/4 teaspoon vanilla.
- To make the cake gluten free, swap the all purpose flour for a gluten free flour blend that includes xanthan gum or add 1 teaspoon.
- For a lighter loaf, fold 2 tablespoons of whipped egg white into the batter just before pouring.
Chloe's tips
- For extra fragrance, warm the malt extract gently before adding it to the batter.
- Do not overmix the batter once the flour is added; a few small streaks keep the crumb tender.
- If you like a thicker glaze, add powdered sugar a tablespoon at a time until it coats the back of a spoon.
- Store the cake at room temperature for up to 3 days or freeze slices for up to 1 month.
How to store it
- Keep the cake in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to 1 week or freeze for up to 1 month and thaw at room temperature or gently reheat in the microwave.
Serving suggestions
Serve this tender loaf in relaxed, everyday moments or as a thoughtful homemade gift
- With a cup of strong coffee or cold milk for a comforting pause
- At brunch alongside fresh fruit and light yogurt
- As a small dessert square with a dollop of softly whipped cream
- Pack a slice for a sweet workday snack that feels like a little escape
Frequently asked questions
Can I make this cake without malt extract?
Yes, you can substitute with 3 tablespoons brown sugar dissolved in 1 tablespoon hot water, plus a splash of vanilla for depth.
Why did my cake come out a little dry?
Overbaking can dry it out; start checking a few minutes before the timer and remove it when the top is golden and a tester comes out with a few moist crumbs.
Is this cake suitable for people who are gluten intolerant?
It can be made gluten free by using a good gluten free flour blend that includes xanthan gum, or by adding 1 teaspoon of xanthan gum to the dry ingredients.
How long does the malt glaze stay pourable?
The glaze stays pourable for about 10 to 15 minutes; if it thickens too much, whisk in a teaspoon or two of warm cream to loosen it.
Let's get cooking!
This Maltese inspired loaf proves that a little malt goes a long way, delivering a softly sweet, tender slice that feels both nostalgic and brand new in your own kitchen
