A beer cake of Portuguese origin

 

Beer_cake.jpg

This weekend as part of our football celebrations, I decided I would cook up a beer cake for the ‘boys’ so that they could have a piece of cake with their beer if they so desired. Seemed to be a sound proposition as there wasn’t any cake remaining by the time the guests left! There are recipes many around and I don’t ever use the same type of beer, so although this recommends a dark beer really any beer will do the trick, although the darker the beer, the darker the cake. This recipe comes from Tessa Kiros and is Portuguese in origin. The beauty about this cake is that it stays moist for days and I have also served it with a ‘beer’ syrup, but it is wonderful on its own.

Beer cake

175g unsalted butter, softened

175g caster sugar

1 teaspoon vanilla extract

3 eggs

1 tablespoon milk

200ml dark beer

1 teaspoon finely grated lemon zest

150ml clear runny honey

300g plain flour

1 heaped teaspoon baking powder

1 teaspoon bicarb of soda

1 teaspoon ground cinnamon

A good grating of fresh nutmeg

55g chopped walnuts (or nuts of your choice)

Preheat your oven to 180C. Butter and flour a large ring tine or a 24cm springform pan.
 
Beat the butter, sugar and vanilla until creamy. Add the eggs one at a time, beating well after each addition. Beat in the milk, beer and lemon zest, then whisk in the honey. Sift together the flour, baking powder, soda, cinnamon and nutmeg and stir in. At this point your mixture may look split, but don’t worry, it will come together in the baking.
 
Mix in the buts and scape into the tin. Bake for 35-40 minutes (or 10 minutes more if you are using a springform tin) until dark golden and a skewer poked into the middle comes out clean. Leave in the tin to cook for 10 minutes before turning out.
 
Serve warm with some cream. The cake will keep moist for several days.
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