Sunday, 9 June 2013

A boozy bake for Father's Day - Guinness Cake with Baileys Icing



We've never really celebrated Father's Day in my house. Not because we're mean but because my dad's never really wanted to.

However one day when I have kids of my own we'll celebrate Father's Day and I can't think of a better gift than a home baked cake.

Guinness cake is probably my favourite cake in the world and because of the booze it always appeals to the men in my life. I think it's the perfect bake for Father's Day.

This isn't your standard sponge cake, the mix is very wet but don't worry it will bake all the way through eventually. It also doesn't rise much and stays quite flat so don't worry if it's already almost filling the tin before you bake it. I use an 9 inch springform tin which is the perfect size.

Here's the recipe which I've taken from Nigella.com and slightly adapted.

Ingredients
250ml Guinness
250g margarine
75g cocoa powder
400g caster sugar
150ml sour cream
2 eggs
1 tsp vanilla extract
275g plain flour
2 1/2 tsp bicarbonate of soda

Method
1. Grease and line an 8 inch round cake tin.
2. Melt the margarine (I prefer to do this in the microwave but you can also melt in a saucepan or in a bain-marie).
3. Mix the Guinness with the melted margarine.
4. Whisk in the cocoa powder and sugar.
5. In a seperate bowl beat the eggs, sour cream and vanilla together and then add to the Guinness mixture.
6. Pour into the cake tin and bake in the oven for approx 45 minutes - NB I find that generally cooking time varies from oven to oven so just keep an eye on it and test it is cooked all the way through by inserting a cocktail stick into the centre. If it comes out clean the cake is ready to come out of the oven.
7. Leave the cake to cool in the tin on a wire rack.

This cake doesn't really need icing as it's so moist but if like me you think a cake seems naked without a bit of icing I recommend this recipe for Baileys icing.



Ingredients
225g cream cheese
125ml Baileys
300g icing sugar

Method
Whisk the cream cheese, sieve in the icing sugar and mix well until combined. Whisk in the Baileys. If the mixture is too runny you can add more icing sugar.

Smother over the cake and enjoy.



You can also make this cake in two smaller tin (8 inches),
sandwiching them together with the cream cheese icing


1 comment:

  1. I have yet to make this cake, it is a Nigella classic. Thanks for the cake and icing tips - I will definitely put icing on mine.

    ReplyDelete