Ginger stout cake - recipe
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Prepare
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Serves
10 -
Cook
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Skill
Easy
Ingredients
For the cake
- 350 ml Stout
- 200 g Butter (unsalted)
- 200 g Unrefined golden caster sugar
- 75 g Unrefined dark muscovado sugar
- 2 tbsp Glucose syrup
- 450 g Self-raising white flour
- 3 tsp Ginger (ground)
- 2 Stem ginger
- 2 tsp Bicarbonate of soda
- Milk splash of
For the icing
- 200 g Butter (unsalted)
- 300 g Unrefined golden icing sugar
- Stem ginger chopped
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1
Pre-heat the oven to 170°C (fan 160°C, gas mark 3). Grease and base line a 20cm round cake tin, dust with flour.
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2
Place the stout, butter, sugars and syrup together in a large pan. Heat gently until the butter and sugar are melted.
For this step you'll need:
- 350ml Stout
- 75g Unrefined dark muscovado sugar
- 200g Unrefined golden caster sugar
- 2 tbsp Glucose syrup
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3
Add the flour, ground ginger and stem ginger. Blend the bicarbonate and a little milk together in a small dish then add this mixture to the pan and beat well.
For this step you'll need:
- 450g Self-raising white flour
- 3tsp Ginger (ground)
- 2 Stem ginger chopped
- 2tsp Bicarbonate of soda
- Milk splash of
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4
Pour the mixture into the prepared cake tin and bake for around 45 minutes. Check by inserting a skewer…if it comes out clean it is baked.
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5
Remove from the oven and leave the cake to stand on a wire rack in the tin for 5 minutes before removing from the tin to cool completely.
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6
Beat the butter until soft and gradually add the icing sugar. Beat until smooth. Spoon over the cooled cake keeping a little rough texture. Decorate with the chopped stem ginger. Serve in slices.
For this step you'll need:
- 200g Butter (unsalted)
- 300g Unrefined golden icing sugar
- Stem ginger chopped