Recipe: Beer cake
Total time: 1 1/2 hours
Note: Adapted from “Piri Piri Starfish.” Kiros writes: “Use a lovely dark, full- flavored beer that will show up well in your cake. I used acacia honey and you can use other nuts instead of walnuts, if you prefer.”
3/4 cup (1 1/2 sticks) butter, softened
3/4 cup superfine sugar
1 teaspoon vanilla extract
1 tablespoon milk
7 ounces ( 3/4 cup plus 2 tablespoons) dark beer, such as stout
1 teaspoon finely grated lemon zest
1/2 cup honey
2 2/3 cups cake flour
1 heaping teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
Pinch grated nutmeg
1/2 cup chopped walnuts
1. Heat the oven to 350 degrees. Butter and flour a 9 1/2 -inch springform or cake pan.
2. Beat the butter, sugar and vanilla until creamy. Add the eggs one at a time, beating well after each, until fully incorporated. Beat in the milk, beer and lemon zest, then whisk in the honey. The batter will look separated at this point, but will come together when the dry ingredients are added.
3. Sift together the flour, baking powder, soda, cinnamon and nutmeg, then whisk into the wet ingredients.
4. Gently fold in the nuts and lightly spoon the batter into
the pan. Bake 35 to 40 minutes
if using a regular cake pan, or 45 to 50 minutes if using a springform, until dark golden and a skewer poked into the middle comes out clean. Leave in the pan to cool for 10 minutes before turning out.
Each serving: 363 calories; 5 grams protein; 50 grams carbohydrates; 1 gram fiber; 16 grams fat; 8 grams saturated fat; 83 mg. cholesterol; 167 mg. sodium.
Get The Wild newsletter.
The essential weekly guide to enjoying the outdoors in Southern California. Insider tips on the best of our beaches, trails, parks, deserts, forests and mountains.
You may occasionally receive promotional content from the Los Angeles Times.