Lindsay- It is a good question. I think in the modern era we mostly heat milk to infuse flavor, but maybe Cara will chime in and let us know. It also provides us with a sufficiently “cool” recipe title. ; )
Evie- I use Nestle/Carnation brand malted milk powder. But I think Horlicks is what you have, yes? I am pretty sure that is the UK version of Ovaltine. I think the main difference is some preservatives and sugar are added to Ovaltine/Horlicks, but maybe you can play around with that?
I am so envious of the gorgeous bundt cake photos. I try and try to make a beautiful bundt cake and seriously mess it up every time. I sufficiently grease it and flour it but pieces always end up sticking. The square muffins are so cool…bye, bye bundt pan! Oh, yeah…this cake sounds fabulous, too! Thank you so much.
Evie — I’m in the US, but I have a British husband and use Horlicks in recipes that call for malt powder. I’ve actually never used the Carnation malt powder, so I’m not sure how it differs, but Horlicks seems to work fine for us. (It’s especially good in malt-flavored ice cream.)
This book sounds like a good read and I’ve put it on my list. Right now I’m caught up in seasonal baking with local apples and cranberries, but I’ll definitely bake this cake over the winter. I love malted milk but the other recipes I have include chocolate, which I know you’re not a fan.
Just made this tonight after I couldn’t ignore my craving for cake, and wanting to use up the malt powder in my pantry. Perfect. Not too sweet, and the flavor is like light caramel. Looks like I’ve got breakfast made for the week. Thanks for another reliable and delicious recipe, Tim.