Help! I’ve just made the Malteser Cake with the 25 minutes baking time at 170 degrees and it’s still raw in the middle. What’s gone wrong? It’s a very liquid batter.
Nigella's Chocolate Malteser Cake (from FEAST) is a chocolate malt flavoured cake. The cake batter is quite unusual as the eggs and sugar are whisked first, before the other ingredients are incorporated. The cake batter is fairly liquid as this gives a very moist cake. When making the cake batter make sure that you whisk the eggs and sugar enough; they should be pale and frothy and approximately double the original volume.
As ovens vary, the 25 minutes baking time is a guideline and in some ovens the cake may take slightly longer to bake. When baked the cake will be risen, firm on top and should spring back slightly when pressed gently. A cake tester inserted into the centre should also come out clean, or with just one or two cake crumbs clinging to it (but not uncooked cake batter). So if the cake is not quite cooked allow an extra 5 minutes and then check the cake again. Keep repeating this until the cake is baked completely.