It’s so cold and borderline snowy in London at the moment it felt apt that I would try out a little winter baking recipe. I’m not a beer kinda girl but Guinness always seems like such a winter warmer that I wanted to try out a Guinness ginger cake recipe that I had been eyeing up for a while.
The recipe is Nigella (standard) and the ingredients are a little festive, mulled wine type vibes. Although Christmas is long gone, I still think there’s something quite comforting about these warming flavours. Cooking with Guinness was uncharted territory for me but the earthiness really compliments the spicy ginger type flavours.
The recipe is a little more involved than a basic cake, but anything that doesn’t involve creaming the butter and sugar is ok by me (so boring, I just don’t have the patience). This is what you’ll need:
- 150g butter, plus some for greasing
- 300g golden syrup
- 200g dark muscovado sugar
- 250ml guinness
- 2 teaspoons ground giner
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 300g plain flour
- 2 teaspoons bicarbonate of soda
- 300ml sour cream
- 2 eggs
You start by taking all of these ingredients (Guinness, sugar, golden syrup, ground ginger, cinnamon, ground cloves, butter) and melting it over a low heat.
Once the dark brown sugar is fully dissolved you should get a molten gold liquid that looks something like this. Move the liquid into a big mixing bowl as the recipe makes a lot of batter.
Then sift the flour and bicarbonate of soda into the liquid. You’ll need to whisk it thoroughly to make sure you don’t get any lumps.
Take your eggs and the sour cream and whisk them together in a separate jug or bowl. The sour cream makes this cake super moist.
Whisk the sour cream and egg mixture into the batter, again taking care to get rid of any lumps.
You should end up with a big bowl of dark golden batter. It’s a very liquid mixture so don’t be put off by the fact that it’s a bit more runny than a normal cake batter.
Then pour the batter into a deep cake tin (30cm by 20cm) which is lined and greased. I used one where you can pop the bottom out as its a really moist cake so I think it would break taking it out of a normal cake tin.
Bake the cake in a 170c oven for 45 minutes or until bronzed and golden and coming away at the sides.
Served warm with some creme fraiche this makes an amazing pudding.
But it’s equally delicious with a cup of tea, they went down a treat with my work colleagues and the fact that the cake has Guinness in it definitely makes it unique.