MILO. Just the thought of it brings me back to my childhood. Milo was something I grew up drinking. A cup everyday and even when I was older, I would still love drinking it. And yes, eating it by spoonfuls too! Don’t be shocked! I’m sure lots of you do it! heh I remember when we had to do the yearly cross country run (more walk than run to be honest haha), the one thing that we all look forward to was the milo van at the finishing line!
These days, what I would sometimes crave for when I’m back home in the heat is some ice milo or even milo dinosaur, which is pretty much ice milo with a whole heap of milo powder on top. Can you say YUM?!! Can’t get enough!
So when I came across this recipe of a milo cake on Pencil Kitchen, I couldn’t wait to start baking to taste it! I have to admit though, I probably overbaked mine cause it didn’t come out as gooey and light like hers, but after warming it up before eating it, it was still pretty delicious! Definitely tasted like having a warm cup of milo! So definitely gonna make this again, but cutting down my baking time!
Milo Brownie Pound Cake ( Recipe closely adapted from Pencil Kitchen )
175g butter, room temperature
150g caster sugar
1 tsp vanilla bean paste
200 ml milk
200g milo powder, extra 50g for dusting
a pince coffee granules
40g cocoa powder
200g all purpose flour
1 tsp baking powder
2 pinch salt
1 tbs salted butter, melted
1) Preheat oven to 175 degrees celcius. Prepare a 9×9 inch springform baking tin by lining the bottom with grease proof paper and lightly coating the interior with olive oil.
2) Dissolve 100g of milo powder in milk. Heat it a little to allow it to dissolve quicker. Set it aside and allow it to cool completely.
3) In a large bowl, sift the flour, 100g of milo powder, baking powder and salt. Set aside.
4) In another bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, and beat till just combined. Stir in the vanilla bean paste.
5) Add the flour mixture and milo milk alternately, starting with the flour mixture.
6) Pour the mixture into the prepared baking tin and spread it out to make sure it’s evenly spread. Bake the cake for 30-40 mins (nothing more as it will overcook!) and allow it to cool in the tin for 10 mins.
7) Carefully release the spring and invert the cake onto a cooling rack. Brush the top with the melted salted butter and dust with 50g of milo powder.
Slice and enjoy it as it is, or zap it in the microwave to have it warm with a scoop of your favourite ice cream! (:
So dear readers, what is your favourite childhood drink? Would love to know!
Till then, remember to always cook and bake with love! xx