My boyfriend unfortunately discovered Nigella´s Guinness Gingerbread a few weeks ago, and has for the two past Sundays kept himself busy in the kitchen making this amazing cake.The result each Sunday has been two delicious cakes, which both has gone down faster than I never thought was possible. After the first one, I begged him not to bake it again (since I knew the outcome), but he wouldn´t listen. The Sunday after he was by the stove again, stirring together Guinness and lots of wonderful spices. If he continues in the same path, I will gain at least 5 kg before Christmas...For sure. So next weekend it is my turn! Sorry, Nigella, I have to try and make it my way- with palm sugar instead of muscovado (brown) sugar and soy flour and agave syrup instead of the real stuff. I need the spices but not the carbs...
For the real stuff you need:
150 g butter (plus some for greasing)
300 g golden syrup (light, not dark)
200 g dark muscovado sugar/dark brown sugar
250 ml Guinness
2 tsp ground ginger
2 tsp ground cinnamon
1/4 tsp ground cloves
300 g plain flour
2 tsp bicarbonate of soda
300 ml sourcream
1x23 cm square baking tin or 1x foil tray approx. 30x20x5 cm
(we used old fashion cake tins, which made two beautiful cakes)
PS! The first time he made it, my boyfriend took 2 tsp of ground cloves instead of 1/4 tsp by mistake. It actually tasted really good. More spicy and "Christmasy". With 1/4 tsp the you can taste the syrup more and it is a bit sweeter.
Preheat your oven to 170 degrees. Grease your cake tin or foil tray.
Put the butter, syrup, muscovado sugar, Guinness, ginger, cinnamon and ground cloves into a pan and melt gently over low heat.
Take of the heat and whisk in the flour and the bicarb. 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 the mixture into your tin of choice and bake for about 40-45 minutes (you should check it after 30-35 minutes). When it is ready it should be gleamingly risen at the center and coming away from the tin at the sides.
Let the cake cool before cutting into slices or squares.
For American measures, see the recipe on www.foodnetwork.com