Brewer’s sticky coffee cake

Ingredients

  •  Virgin coconut oil, for greasing
  • 1/2 cup hot Masala Chai Tea (brew for 3-5  minutes at 190°F – 210°F)
  • 1/2 cup CBW® Sparkling Amber LME, plus extra for glazing
  • 7 tbsp. of dark unrefined sugar
  • 2 large eggs, beaten
  • 2 cups of all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. bicarbonate of soda

Optional

  • Mixed dried fruit

Method

  1. Heat oven to 325°F
  2. Use coconut oil to grease the inside of two 9″ x 3″ non-stick loaf tins, then line with strips of baking parchment paper.
  3. Combine CBW® Sparkling Amber LME and sugar into a large mixing bowl, then slowly stir in hot tea (at approximately 200°F) to create a warm mixture. Once DME and sugar have been well stirred, add two eggs. At this time you can also add in optional dry fruit.
  4. In a small separate bowl combine remaining ingredients (flour, baking powder, and bicarbonate of soda) and mix well.
  5. Add dry ingredients into the LME and sugar solution and beat until well mixed.
  6. Pour into prepared tins and bake for 45 – 50 minutes. Remove from oven and brush with a little more malt to glaze, return to oven and bake for 5 more minutes, until firm and fully risen.
  7. Let loaves cool. Once cooled, remove loaves from tins. You can enjoy while still warm, slicing and adding butter. TIP: wrap loaves in plastic and set aside for 2-5 days, this will create a true gooey, sticky loaf to savor. 
Posted in Cooking With Briess | Tagged , , , , , .
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