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Monday, 11 November 2013

Guinness cake





This is another Irish classic, discovered these last weeks. Guinness stout, is not only an irish souvenir, but also a crucial ingredient of its gastronomy. Guinness is widely extendend thoroghlly irish life, it has its own places in all pubs, in all stores and in all kitchen and fridge all over the country. Its darkness and depth in flavour bcome the perfect ingredient for sauces, breads.... and cakes!

I have made this recipe twice since I arrived here, and I am already sure it'll be a star dessert for all the special occasions, yet to come. It never, absolutely never, disappoints!




The stout gives the cake a fluffy texture with a dark, almost black, colour, which is perfect for the cream cheese of the top.  The original recipe is from Nigella Lawson, but I have made some changes, realated mainly to the amount of butter and sugar. In spite of these revisions, the cake still has the sponge texture of the original recipe. 





Guinness cake

- 250ml Guinnesss stout
- 125g butter
- 2 eggs
- 125g natural yogurt
- 2 tsp bicarbonat soda
- 250g white sugar
- 2 tsp cocoa powder
- 275g plain flour
- pinch of salt

Cream cheese frosting

- 250g cream cheese
- 150g icing sugar

Firstly, preheat the oven to 180º. Meanwhile, put the guinness into a large saucepan with the butter, until it is completely melted. Add the sugar and cocoa powder and stir until combined. Let it cool.

Now, whisk the eggs with the yogurt and pour it to the guinness and melted butter. Start adding the flour with the bicarbonat soda and salt and mix it until completely combined. Pour the batter into a greased tin and bake for 40 minutes. Leave to cool completely before frosing.

For the topping, whip the cream cheese until smooth and sieve over the icing sugar. Beat both until combined. Ice the top of the cake as if it resembles the top of the Guinness pint.
















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