Thanks to Robert for this Maths Lesson
Scaling Up Your Favourite Cake Recipe
Most cake recipes are for a standard 8 inch cake. To scale it up to a 9 inch cake
9 x 9 = 81 = 1.2
8 x 8 = 6
In English nine multiplied by nine = 81 is the size of your tin
8 multiplied by 8 = 64 the size of your recipe
So divide the 8 inch cake into the 9 inch cake and you get 1.2 Multiply each ingredient in the recipe by this amount.
butter 300g times 1.2 = 360g
300 caster sugar times 1.2 = 360g
6 large eggs (65g) times 1.2 = 7 large eggs(78 g)
Glenda shared this Recipe for Malt Loaf
I went to bake it – No Tins.
So online to buy two loaf tins. (Actually mistakenly bought 2 pairs so if you want a pair please get in touch)
Then I’ve run out of Malt – so off to Holland & Barrett for a jar.
Finally after assembling all ingredients and equipment I get to try the recipe….
It was well worth the wait.
Here’s the actual recipe….
MALT LOAF RECIPE
150 mls hot strong tea
175g malt extract
85g dark brown sugar
300 g mixed fruit
2 large eggs
250g plain flour
1 tsp baking powder
1/2 tsp bi-carb of soda
- Line 2 x 1lb loaf tins with greaseproof paper
- Heat oven to 150 conventional or 130 fan gas 2
- In a large bowl mix together hot tea, sugar, malt and fruit, stir well
- Add eggs
- Tip in flour quickly followed by bi-carb and baking powder
- Mix well and divide between tins
- Bake for 50 mins
- Cool in tins – Best left for 24 hours (If you can!)
- Cut a thick chunk – slap on some butter and ENJOY!
Many thanks to Glenda and the photographer who enjoyed it …