Guinness Stout Ginger Cake Food
GUINNESS GINGERBREAD
Provided by Nigella Lawson : Food Network
Time 55m
Yield 24 small, squat squares or 16 generous rectangular slabs
Number Of Ingredients 12
Steps:
- Preheat your oven to 325 degrees F. Line your cake pan with aluminium foil and grease it, or grease your foil tray.
- Put the butter, syrup, dark brown sugar, stout, ginger, cinnamon and ground cloves into a pan and melt gently over a low heat.
- Take off the heat and whisk in the flour and baking soda. You will need to be patient and whisk thoroughly to get rid of any lumps.
- Whisk the sour cream and eggs together in a measuring jug and then beat into the gingerbread mixture, whisking again to get a smooth batter.
- Pour this into your cake/foil pan, and bake for about 45 minutes; when it's ready it will be gleamingly risen at the centre, and coming away from the pan at the sides.
- Let the gingerbread cool before cutting into slices or squares.
GUINNESS STOUT GINGER CAKE RECIPE
Desserts are supposed to be sweet, but they need to be more than that as well. Too often, though, you taste nothing but the sugar. One way to overcome this is to incorporate some savory elements into your dessert recipes.It's not really as odd as it sounds. After all, chefs on the savory side of the kitchen often add fruit and other sweets (honey, sugar, maple syrup) to a dish, especially meat and poultry. Foie gras is frequently served with lightly candied or stewed fruits.But use a vegetable or some goat cheese in a dessert, and people think you're nuts even though it makes perfect sense. If cherries are good with duck, then why not put tomatoes in caramel?As a pastry chef, I love taking risks--making that leap of faith with a dessert combination and hoping it makes as much sense to the person eating it as it does to me. These experiments are explorations in flavor. They're never done to be shocking or perverse. The only time I think a dessert doesn't make sense is if it isn't delicious.A lot of what we think of as savory has an underlying sweetness to it. For example, fennel tastes like licorice. Not only are tomatoes a fruit botanically, I've had some ripe summer heirloom varieties that are definitely as sweet as berries. Even bay leaves, when fresh, have a suave, slightly spicy flavor that is terrific in cream-based desserts. Fresh ones taste nothing like the dry bay leaves people associate with beef stew.Beyond tasting good, using these elements in unexpected ways makes people think differently about the nature of an ingredient. Why is something as sweet as winter squash so infrequently used in dessert? And if a hunk of triple-cream cheese has a smooth, luxurious texture and a tart, milky taste, why not melt it into vanilla custard to add richness and temper the sweetness? Or add a touch of mild goat cheese to cheesecake to make it more complex?There's one key to using these ingredients in sweets: restraint. It's not about hitting someone over the head with an unexpected flavor, it's about balance and nuance. I like to think of savory additions almost as if they were secret ingredients--they can add that special something that takes an ordinary dessert and makes it extraordinary. The flavors should be subtle enough reveal themselves slowly. It might take several bites for a person to realize that unusual flavor is a dollop of goat yogurt or a sprig of thyme.Herbs seem to adapt to desserts more easily than other savory ingredients. Like the adage "what grows together goes together," summer fruit and fresh herbs are in season at the same time. To me, tossing raspberries with verbena or lemon thyme makes as much sense as pairing tomatoes and basil.Think of herbs as summer's counterpart to winter's earthy spices. For example, basil reminds me of a fresh, lively version of cinnamon. Just as peaches are spiced with cinnamon sticks to preserve them for winter, in the height of summer I sometimes add a scoop of basil ice cream to peach tarte Tatin.One savory ingredient I use in every season is salt. It serves the same purpose in desserts that it does in savory food: bringing out the flavors and nuances. It also helps temper the flavor of something that is on the verge of cloying. My favorite use for salt in a sweet is sprinkling coarse crystals of it on top of my chocolate caramel tart. The salt highlights the sweetness within and makes the chocolate flavor pop. If this seems strange, think of chocolate-covered pretzels.Occasionally I take my inspiration from a classic savory combination and adapt it to dessert. In Italy, blood oranges and fennel are mixed to make a refreshing winter salad. But in my kitchen, that pairing becomes a blood orange sorbet served with candied fennel.In the same vein, a typical savory Thai dish might include coconut milk and cilantro--the vibrancy of the herb cutting through the luscious richness of the coconut. I do the same thing in my coconut tapioca dessert, drizzling cilantro syrup over the pearls in their silky sauce.Something to keep in mind with this experimentation is that not all savories are adaptable to desserts. Instinctively, I wouldn't try making dessert from fish or meat. To do that would be to turn it into the entree. After all, dessert should be whimsical and playful; adding meat would make it nothing more than nourishment. And that's what the rest of the meal is for.Fleming is pastry chef at Gramercy Tavern in New York. She and Clark are co-authors of "The Last Course" (Random House).
Provided by Claudia Fleming
Categories DESSERTS
Yield Serves 8
Number Of Ingredients 15
Steps:
- Heat the oven to 350 degrees. Butter a 9x5-inch loaf pan, line the bottom and sides with parchment and grease the parchment. (Alternatively, butter and flour a 6-cup bundt pan.)
- Combine the stout and molasses in a large saucepan over high heat and bring to a boil. Turn off the heat and add the baking soda. Allow to sit until the foam dissipates.
- Meanwhile, whisk together the eggs and the granulated and brown sugars in a bowl. Whisk in the oil.
- In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg and cardamom.
- Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time. Add the grated ginger and stir to combine.
- Pour the batter into the loaf pan and bake until the top springs back when gently pressed, 1 hour. Do not open the oven until the gingerbread is almost done or the center may fall slightly. Transfer to a wire rack to cool.
GUINNESS GINGER CAKE
With recent success cooking with beer, I find myself obsessed with different types of dishes. The original recipe comes from Epicurious (Gramercy Tavern NYC) however I've modified to use candied ginger, which i usually have on hand
Provided by Galley Wench
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Butter and 9 x 5 loaf pan and line the bottom with parchment and grease the parchment.
- In a large saucepan, over high heat, combine the stout and molasses and bring to a boil.
- Turn off the heat and slowly add the baking soda.
- Allow to sit until the foam dissipates.
- Meanwhile, in a bowl, whisk together the eggs and both sugars.
- Whisk in the oil.
- In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, and nutmeg.
- Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time.
- Add the candied ginger and stir to combine.
- Pour the batter into the prepared pan and bake for 1 hour, or until the top springs back when gently pressed.
- NOTE: Do not open the oven until the gingerbread is almost done, or the center may fall slightly.
- Transfer to a wire rack to cool.
Nutrition Facts : Calories 4502.4, Fat 181.3, SaturatedFat 26.8, Cholesterol 558, Sodium 2811.6, Carbohydrate 671.3, Fiber 9.6, Sugar 395.3, Protein 47
GUINNESS STOUT GINGER CAKE
Provided by Claudia Fleming
Categories Cake Beer Ginger Dessert Bake St. Patrick's Day Cinnamon Clove Molasses Nutmeg Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350°F. Butter a 9- X 5-inch loaf pan, line the bottom and sides with parchment, and grease the parchment. Alternatively, butter and flour a 6-cup Bundt pan.
- 2. In a large saucepan over high heat, combine the stout and molasses and bring to a boil. Turn off the heat and add the baking soda. Allow to sit until the foam dissipates.
- 3. Meanwhile, in a bowl, whisk together the eggs and both sugars. Whisk in the oil.
- 4. In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg, and cardamom.
- 5. Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time. Add the fresh ginger and stir to combine.
- 6. Pour the batter into the loaf pan and bake for 1 hour, or until the top springs back when gently pressed. Do not open the oven until the gingerbread is almost done, or the center may fall slightly. Transfer to a wire rack to cool.
GUINNESS STOUT GINGER CAKE
Make and share this Guinness Stout Ginger Cake recipe from Food.com.
Provided by Mercy
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F.
- Butter a 9 x 5-inch loaf pan, line the bottom and sides with parchment, and grease the parchment; alternatively, butter and flour a 6-cup Bundt pan.
- In a large saucepan over high heat, combine the stout and molasses and bring to a boil.
- Turn off the heat and add the baking soda.
- Allow to sit until the foam dissipates.
- Meanwhile, in a bowl, whisk together the eggs and both sugars; whisk in the oil.
- In a separate bowl, whisk together the flour, the ground ginger, baking powder, cinnamon, cloves, nutmeg and cardamom.
- Combine the stout mixture with the egg mixture, then whisk the liquid into the flour mixture, half at a time.
- Add the fresh ginger and stir to combine.
- Pour the batter into the loaf pan and bake for 1-hour, or until the top springs back when gently pressed; do not open the oven until the gingerbread is almost done or the center will fall slightly.
- Transfer to a wire rack to cool.
Nutrition Facts : Calories 704.4, Fat 22.8, SaturatedFat 3.3, Cholesterol 79.3, Sodium 209.6, Carbohydrate 95.6, Fiber 1.2, Sugar 49.4, Protein 7.4
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- Preheat oven to 325°. Butter two 8- by 8-in. glass or light-colored metal baking dishes. Bring Guinness stout and dark molasses to a boil in a large, deep saucepan. Remove from heat and whisk in baking soda (it will foam up dramatically); let cool. In a bowl, whisk together cinnamon, ginger, allspice, salt, and flour.
- In a large bowl, combine 1 cup crystallized ginger, melted butter, and dark brown sugar and stir together with a wooden spoon. Add eggs and lemon zest and stir once more. Gradually stir in dry ingredients in four batches, alternating with Guinness mixture. Pour batter into greased baking dishes, dividing evenly.
- Bake 30 to 40 minutes, or until a toothpick inserted into centers comes out clean. Cool cakes on a wire rack, then dust tops with powdered sugar. Cut each cake into 4 to 6 squares and arrange on a serving platter.
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- Preheat the oven to 350°F (180°C). Generously grease a 9-inch Bundt pan or butter the bottom and sides of a 9-inch springform pan, then line the bottom with parchment paper and butter the parchment.
- Place the pan on a rimmed baking sheet. In a bowl, whisk together the Guinness, molasses, brown sugar, oil, eggs, and fresh ginger.
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- In a mixing bowl, stir together the flour, baking powder, baking soda, salt, and sifted cocoa powder with a whisk. Set aside.PRO TIP: You must sift the cocoa powder. Otherwise, it will clump impossibly in the cake batter.
- Beat the butter and brown sugar together in the bowl of an electric mixer until very fluffy and light. Scrape the bowl to ensure everything is evenly mixed. Add the eggs one at a time, then the vanilla and instant espresso powder. Beat until fluffy and evenly incorporated. Scrape the bowl.
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- Preheat the oven to 350°F and line a 9x9-inch baking pan with parchment paper with extended ends. Coat the parchment paper with non-stick oil spray.
- Remove from the heat and stir in the baking soda, it will begin foaming vigorously. When the foaming subsides, stir in the molasses and brown sugar stirring until dissolved. Set the mixture aside.
- In a large bowl, add the flour, ginger, pepper, cinnamon, baking powder and salt. Whisk together to combine thoroughly; set aside.
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- Preheat the oven to 350℉. In a stand mixer bowl combine all the dry ingredients and whisk it together. Place on the stand mixer with a whisk attachment on low speed.
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