Food recipes
Guinness Stout For The Icing
Guinness Stout For The Icing
Ingredients:
300ml double cream
3 tablespoons Guinness (or stout)
2 tablespoons icing sugar
Directions:
Preheat the oven to 160°C/140°C (fan)/300°F/gas 2. Grease and line one 23cm-deep
cake tin.
Cream the butter and sugar together in a large bowl. Put the cocoa powder into a
separate bowl and gradually stir in the Guinness. In a third bowl, combine the flour,
baking powder and bicarbonate of soda.
Add the eggs to the creamed butter and sugar and beat well. Add half the flour
mixture to the bowl and beat well, then add half the cocoa/Guinness mix and beat
again. Repeat the process so that all the cake ingredients are combined.
Pour the mixture into the prepared tin and bake in the centre of the oven for about 1
hour, or until the cake is pulling away from the sides of the tin. It is very important that
the cake is not overcooked – it should be very moist.
Remove from the oven and allow to cool in the tin for about 10 minutes, then turn
out onto a wire rack to cool fully.
Make the icing by putting the cream into a bowl with the Guinness and icing sugar
and whisking to soft peaks. Ice the top of the cake, to create the ‘cream’ effect of a pint
of Guinness, and serve. Any uneaten cake will need to be stored in the fridge because
of the fresh cream in the icing.
ACKNOWLEDGEMENTS
Once again, and in fact more than ever for this book, we are indebted to all our staff at
Primrose Bakery, who have contributed recipes, ideas and time to this book and to
running the bakery while we have been busy writing. In particular we must thank Faye
MacGregor, Sally Humphreys, Julia Murphy-Buske, Lisa Chan, Laura Rogers and
Rachel Wicking. We also have two Mongolian chefs, Baggi and Manda, who have
been with us a very long time and their hard and efficient work day after day often
goes unrecognized.
Our lovely agent Charlotte Robertson has again worked very hard on our behalf and
often operates as the go-between for us and our publishers! At Square Peg, our editor
Caroline McArthur has been a pleasure to work with and has made the whole process
very easy. Our photographer, Yuki Sugiura, has helped a third time to bring the book
to life with her amazing photographs. Friederike Huber, Alice Whiting, Mariko Ueno,
Rosemary Davidson, Fiona Murphy, Kim Lightbody and Lisa Chan have also been key
to the production of this book.
Our family and friends always contribute greatly to our books and to the bakery itself,
with their ideas, suggestions and contributions – Kevin, Thomas and Ned Thomas,
Daisy and Millie Heath, Roger and Marlene Glover, Martin and Kerrin Glover,
Caroline Moorehead, Jeremy and Camilla Swift, Daniel Swift, Leo Swift Roiphe,
Ingredients:
300ml double cream
3 tablespoons Guinness (or stout)
2 tablespoons icing sugar
Directions:
Preheat the oven to 160°C/140°C (fan)/300°F/gas 2. Grease and line one 23cm-deep
cake tin.
Cream the butter and sugar together in a large bowl. Put the cocoa powder into a
separate bowl and gradually stir in the Guinness. In a third bowl, combine the flour,
baking powder and bicarbonate of soda.
Add the eggs to the creamed butter and sugar and beat well. Add half the flour
mixture to the bowl and beat well, then add half the cocoa/Guinness mix and beat
again. Repeat the process so that all the cake ingredients are combined.
Pour the mixture into the prepared tin and bake in the centre of the oven for about 1
hour, or until the cake is pulling away from the sides of the tin. It is very important that
the cake is not overcooked – it should be very moist.
Remove from the oven and allow to cool in the tin for about 10 minutes, then turn
out onto a wire rack to cool fully.
Make the icing by putting the cream into a bowl with the Guinness and icing sugar
and whisking to soft peaks. Ice the top of the cake, to create the ‘cream’ effect of a pint
of Guinness, and serve. Any uneaten cake will need to be stored in the fridge because
of the fresh cream in the icing.
ACKNOWLEDGEMENTS
Once again, and in fact more than ever for this book, we are indebted to all our staff at
Primrose Bakery, who have contributed recipes, ideas and time to this book and to
running the bakery while we have been busy writing. In particular we must thank Faye
MacGregor, Sally Humphreys, Julia Murphy-Buske, Lisa Chan, Laura Rogers and
Rachel Wicking. We also have two Mongolian chefs, Baggi and Manda, who have
been with us a very long time and their hard and efficient work day after day often
goes unrecognized.
Our lovely agent Charlotte Robertson has again worked very hard on our behalf and
often operates as the go-between for us and our publishers! At Square Peg, our editor
Caroline McArthur has been a pleasure to work with and has made the whole process
very easy. Our photographer, Yuki Sugiura, has helped a third time to bring the book
to life with her amazing photographs. Friederike Huber, Alice Whiting, Mariko Ueno,
Rosemary Davidson, Fiona Murphy, Kim Lightbody and Lisa Chan have also been key
to the production of this book.
Our family and friends always contribute greatly to our books and to the bakery itself,
with their ideas, suggestions and contributions – Kevin, Thomas and Ned Thomas,
Daisy and Millie Heath, Roger and Marlene Glover, Martin and Kerrin Glover,
Caroline Moorehead, Jeremy and Camilla Swift, Daniel Swift, Leo Swift Roiphe,
Printed from https://recipe.bluelayer.org/recipe/73979/guinness-stout-for-the-icing