Wednesday, 20 May 2009
Saturday, 9 May 2009
Verdict: Guinness gingerbread cake
In the end, I was bothered enough to make custard, but not patient enough. In cooking off the custard to thicken it, I heated it a little bit too quickly and ended up scrambling the eggs. D'oh! Never mind - Instant custard to the rescue!
Anyway, the cake: Pretty good actually. I liked the slight bitterness from the Guinness and the overall flavour was really good. Texture was just like a moist sponge cake really, and the crust was beautifully crisp but not hard, so all in all a decent success I'd say. Pity about the custard...
Anyway, the cake: Pretty good actually. I liked the slight bitterness from the Guinness and the overall flavour was really good. Texture was just like a moist sponge cake really, and the crust was beautifully crisp but not hard, so all in all a decent success I'd say. Pity about the custard...
Guinness gingerbread cake
Salva, Kenny and I are having Noel and Helen over for lunch in a bit. We agreed to share out cooking between the three of us - so Kenny is doing a starter, Salva is doing the main (a paella which smells fantastic and is making me so hungry!) and I'm doing the dessert. I've been wanting to try out a recipe I saw for Guinness Gingerbread, so I thought this would be a good opportunity. The recipe is quite American, so I've adapted it slightly...
Guinness Gingerbread Cake
Ingredients
And removed from the tin:
I was planning to serve this up with Crème Anglaise (a light custard) too:
Crème Anglaise
Ingredients
Guinness Gingerbread Cake
Ingredients
- 160ml Guinness
- 240g Plain flour
- 2 tbsp Cocoa powder
- 1 1/2 tsp Baking powder
- (Generous) 2 1/2 tsp ground ginger
- (Generous) 1 tsp ground cinnamon
- Large dash of ground nutmeg
- 2 Eggs
- 1/2 tsp vanilla extract
- 90g Caster sugar
- 85g Dark soft brown sugar
- 115g Honey
- 180ml (=145g) Light olive oil
- Bring the Guinness to a simmer and then remove from the heat.
- Whisk the eggs, vanilla extract, sugar (both caster and brown) and honey together in a large mixing bowl.
- Whisk the olive oil in to the mixture.
- Add the Guinness and the remaining dry ingredients a little at a time, alternating dry ingredients and stout, whisking gently.
- Pour into a lined cake tin and bake at 180C/Gas mark 4 for 50-60 minutes. Check with a skewer.
And removed from the tin:
I was planning to serve this up with Crème Anglaise (a light custard) too:
Crème Anglaise
Ingredients
- 290ml Milk
- Few drops of vanilla extract
- 2 Egg yolks
- 1 tbsp Caster sugar
- Heat the milk and bring slowly to the boil.
- Beat the egg yolks in a bowl with the sugar.
- Pour the milk onto the egg yolks, stirring steadily. Mix well and return to the pan.
- Stir over a low heat until the mixture thickens enough to coat the back of a wooden spoon. Do not boil.
- Strain into a chilled bowl.
- Add the vanilla extract and stir in.
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