Ovaltine Soak Food
OVALTINE CAKE
My mother's war-time recipe afternoon tea cake. No egg or butter used!. Moist and sticky,with a nice crust- delicious when buttered. All masurments are UK.
Provided by Bromleygirl
Categories Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Pre-heat oven to 350.
- Sieve flour, salt and baking soda together.
- Stir in Ovaltine and raisins.
- Fold in milk gently until completely combined.
- Pour into a lightly greased 1lb loaf tin.
- Cook for approximately an hour.
- Test with a skewer and leave to cool slightly in the tin before serving.
- Can be frozen in slices when cold and toasted to defrost.
Nutrition Facts : Calories 1279.9, Fat 11.3, SaturatedFat 6.1, Cholesterol 34.2, Sodium 3155.3, Carbohydrate 270.9, Fiber 7, Sugar 122.4, Protein 26.9
SWISS SNACK-BREAD, BUTTER AND OVALTINE
"The chocolate drink Ovomaltine (known in the USA as "Ovaltine") originates in Switzerland and enjoys ongoing popularity, particularly with young people. Aside from being a beverage, the powder is also eaten sprinkled on top of a slice of buttered bread." Found this on wikipedia...not exactly a recipe, but worth a try! The ingrediant amounts can be adjusted to your liking.
Provided by Chef Jean
Categories Swiss
Time 5m
Yield 12 slices, 4 serving(s)
Number Of Ingredients 3
Steps:
- Slice the bread on the bias about 1/2 an inch thick.
- Spread the butter over the bread slices.
- Sprinkle the butter with the Ovaltine Powder.
- Variations:.
- Toast bread.
- Use peanut butter instead of butter(this is American,not Swiss).
OVALTINE SOAK
Yield Makes about 65 g (1/4 cup)
Number Of Ingredients 2
Steps:
- Whisk together the milk and Ovaltine in a small bowl until the Ovaltine is completely dissolved. Use immediately.
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3.7/5 (83)Total Time 20 hrsServings 10
- Mix Milk Crumbs and Ovaltine in small bowl. Place white chocolate in small microwave-safe bowl. Heat in microwave in 15-second intervals just until melted, stirring occasionally. Drizzle chocolate over Milk Crumb mixture; toss to coat.
- Place first 4 ingredients in medium bowl; set aside. Combine cream, corn syrup, and sugar in heavy medium saucepan. Bring to boil, stirring until sugar dissolves. Pour cream mixture over chocolate mixture in bowl. Let stand 1 minute, then stir until smooth. Whisk until sauce is glossy, about 1 minute. DO AHEAD Can be made 1 week ahead. Cool completely. Cover and chill. Rewarm just until pourable before using.
- Preheat oven to 350°F. Coat three 8-inch cake pans with nonstick spray. Line bottom of each pan with parchment round; coat parchment with nonstick spray. Place chocolate in small microwave-safe bowl. Melt in microwave in 15-second intervals just until melted, stirring occasionally. Set aside. Sift flour, cocoa powder, baking powder, and coarse salt into medium bowl. Combine butter, sugar, and corn syrup in large bowl of stand mixer fitted with paddle attachment; beat on medium-high speed until fluffy and pale, about 2 minutes. Scrape down sides of bowl. Add eggs; beat on low speed to incorporate, then increase speed to medium-high and beat until mixture is fluffy, about 2 minutes. Scrape down sides of bowl. Add melted chocolate. Beat until blended, about 1 minute. Add buttermilk, oil, and vanilla; beat on medium-high speed until pale brown, about 2 minutes. Add dry ingredients; beat on low speed just until blended, about 45 seconds. Divide batter among pans; smooth tops.
- Bake cakes until tester inserted into center comes out clean, about 20 minutes. Cool completely in pans on racks.
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