Ireland's native produce and long culinary history is the inspiration behind Clodagh McKenna's delicious recipes and we love the way she puts a modern spin on classic dishes.
In America, Clodagh is compared to culinary superstar Martha Stewart and we reckon that if these recipes are anything to go by she's soon going to be a big name here in the UK, too.
This delicious Guinness Cake is one of our fave recipes from Clodagh's Irish Kitchen, out now, rrp £19.99, Kyle Books.
'This cake can only be described as dark and majestic, ' Clodagh writes.
'The bitterness of the Guinness is balanced by the sugar and the vanilla icing adds a fluffy lightness to balance it perfectly.
'I make this at my restaurant, Clodagh's Kitchen, using a locally brewed stout called O'Hara's, which is similar to Guinness.
'If you don't like stout, worry not – you will like this cake!
'The caramel and coffee flavours make this cake one of the best that I have ever made or eaten… Trust me!'
- 260g unsalted butter
- 300ml Guinness
- 100g cocoa powder
- 2 free-range eggs
- 420g caster sugar
- 2 teaspoons vanilla essence
- 180ml buttermilk
- 300g plain white flour
- 2 teaspoons bicarbonate of soda
- 1 teaspoon baking powder
- For the icing
- 100g unsalted butter, softened
- 300g icing sugar
- 1 teaspoon vanilla essence
- 300g full-fat cream cheese
Method1 Preheat the oven to 170C/gas mark 3. Line the base of a 30cm round springform cake tin with baking parchment.
2 To make the cake, heat the butter in a large saucepan over a medium heat until melted. Stir in the Guinness, then remove from the heat and stir in the cocoa powder.
3 In a large mixing bowl, whisk together the eggs, sugar, vanilla essence and buttermilk, and then slowly add the Guinness mixture, whisking all the time.
4 In a separate large bowl, sieve together the flour, bicarbonate of soda and baking powder. Using an electric whisk, slowly pour the wet mixture into the dry ingredients and keep whisking until it is all well combined.
5 Transfer the mixture to the prepared cake tin and bake for approximately 45 minutes. Test to make sure the cake is cooked by inserting a dry skewer into the middle of the cake – if it comes out clean, the cake is cooked. Set aside to cool a little, then remove from the tin and allow to cool completely on a wire rack.
6 Meanwhile, make the icing by blending all the ingredients together using an electric hand whisk until light and fluffy.
7 Place the cake on a plate and generously spread the icing on top. The cake will keep for up to 1 week in an airtight container.
Nutrition InformationServes 10
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