Sunday, June 17
I'm unashamedly a ginger fanatic. Ginger snaps, ginger beer or ale, ginger bread houses. Gingerbread cookies for me is the best part of Christmas but why limit yourself I think...? This gingerbread cake uses stout (Guinness) and whilst your gingerbread certainly doesn't taste like beer it does give it a richness.. so good.
The great thing about this cake is also it's nice and spicy with a lovely caramell-y chewiness to the edges. I have adapted it from the brown-eyed baker recipe just a few changes in the order in which I do things which makes it a little more logical for my kitchen and cut out some of the sugar too. This is dairy free too!
3/4 cup Guinness (or other stout)
1/2 tsp bicarb soda
2/3 cup of molasses
3/4 cup brown sugar
2 tablespoons ground ginger
1/4 tsp ground cinnamon
1 tb freshly grated ginger
1/3 cup vegetable or canola oil
1 1/2 cups plain flour
1/2 tsp baking powder
Preheat oven to 190 degrees c
Over a medium heat bring the Guinness to the boil for about 2 minutes. Remove from heat and add bi-carb. It will froth up, just stir until it subsides and set aside for a few minutes.
To the Guinness mix add your molasses and brown sugar - transfer to the mixer.
Add your eggs, ground ginger, cinnamon, fresh ginger and canola oil. Process until combined.
Add baking powder and flour and mix well.
Try not to eat it all at this point because it's already smelling amazing....
Pour into a greased tin lined with baking paper. Tap the edges of the tin to get rid of the air bubbles.
Bake for 35-45 minutes - check with the skewer if you are unsure.
Leave to cool in the tin for about 5 minutes before serving - it's absolutely delightful warm with a dollop of cream or cold, just by itself!
I'm soooo making this again!
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