Ovaltine Cake
"My mother's war-time recipe afternoon tea cake. No egg or butter used!. Moist and sticky,with a nice crust- delicious when buttered. All masurments are UK."
photo by French Tart
- Ready In:
- 1hr 10mins
- Ingredients:
- 7
- Yields:
-
1 loaf
ingredients
- 6 ounces self-raising flour
- 3 ounces sugar
- 1 1⁄2 ounces raisins
- 3 tablespoons ovaltine
- 1 pinch salt
- 1⁄2 teaspoon bicarbonate of soda
- 1⁄2 pint milk (I used skimmed)
directions
- Pre-heat oven to 350.
- Sieve flour, salt and baking soda together.
- Stir in Ovaltine and raisins.
- Fold in milk gently until completely combined.
- Pour into a lightly greased 1lb loaf tin.
- Cook for approximately an hour.
- Test with a skewer and leave to cool slightly in the tin before serving.
- Can be frozen in slices when cold and toasted to defrost.
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Reviews
-
Delicious! A hit with the whole family. I had to come and look for the recipe to make another, the first one has gone already. Thanks for sharing this -
My God will surely punish you for uploading this mess. It was absolutely disgusting! I made it twice, the second time doubling the sugar called for- the extra sugar made the batch just tolerable! Didn't taste the ovaltine at all! Please don't waste your time, just enjoy something that won't waste your ovaltine-tea! -
This is delicious! I came across this when I was trying to find a way to use up some Ovaltine. More of a tea bread than a cake it is amazing with loads of butter and a cup of tea. I wasn't sure if the recipe called for caster sugar so I used dark brown sugar instead and also chucked in some chopped hazelnuts and it worked well. I have eaten half the loaf already and can't see the rest lasting the day. Thank you! -
5 stars all the way. I used plain Ovaltine- not the chocolate flavored one usually found here in the US. Nice crust-took about 42 minutes in my oven. Tasted great warm with butter and a cup of tea. Love the history behind the recipe too. My cake looks exactly like the pictures which are awesome by French Tart. -
I love Ovaltine but the idea of baking with it is brand new. This cake was absolutely delicious. I did add an extra heaping tablespoon of Ovaltine. The only reason I didn't rate this is due to baking time. I checked my loaf after 35 minutes because I wanted to sprinkle Ovaltine on top, but when I took it out of the oven, it was already slightly overcooked and starting to burn. I did use a smaller convection oven, so this probably had an effect on the cooking time. Nevertheless, this is yummy in my tummy :)
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RECIPE SUBMITTED BY
Big believer in cooking from scratch, Slow Food and local versus national producers and suppliers.
