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Ginger Stout Cake

Ginger Stout Cake

Recipe Submitted By: bakingmad

This cake looks like a glass of stout with the creamy frothy topping. The rich dark cake has the delights of Billington\\\'s intense Muscovado sugar.

Preparation Time	25 minutes
Baking Time	45 minutes
Portions	10
Skill Level	Easy
Average Rating

Ginger Stout Cake Ingredients

350 ml	Stout
200 grams	Butter
200 grams	Golden Caster Sugar (Billington's)
75 grams	Dark Muscovado (Billington's)
2 tbsp	Glucose Syrup Ginger Syrup, Stem
450 grams	Self Raising White Flour (Allinson Nature Friendly)
3 tsp	Ginger ground
2	Ginger Stem
2 tsp	Bicarbonate Of Soda
	Milk A splash of

Additional Ingredients

200 grams	Butter unsalted, softened
300 grams	Golden Icing Sugar (Billington's)
	Ginger Stem, chopped

This recipe uses

How to make Ginger Stout Cake

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

You will need a 20cm round cake tin.
Grease and base line a 20cm round cake tin, dust with flour.
Pre-heat the oven to 170°C/fan 160°C/gas mark 3.
Place the stout, butter, sugar and syrup together in a large pan. Heat gently until the butter and sugar are melted.
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.
Pour the mixture into teh prpared cake tin and bake for around 45 minutes. Check by inserting a skewer...if it comes out clean it is baked.
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.
Beat the butter util 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.

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