Latest TempCake

Published on December 6, 2017 | by Alastair Gilmour

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Have your cake and drink it

There’s a surprising amount of uses beer can be put to – skin and hair treatments and slug traps among them – so it’s only natural that somebody (Christine Gibbs from Durham Brewery in this instance) should come up with a recipe for a cake.

Durham Temptation and Chocolate Cake
Ingredients: For the cake, 200ml Durham Temptation Imperial Stout, 4oz butter, 9oz soft brown sugar, 6oz self-raising flour, 2oz cocoa powder, 2 eggs
For the topping: 2oz cocoa powder, 2oz butter, 4oz icing sugar, 3 tblsp Temptation
Utensils: 2x8ins sandwich tins, greased and lined

Method: Preheart oven to 180C/Gas4. Cream butter and sugar in a large basin. Beat eggs together and add to creamed mixture. Mix flour with cocoa powder and sift into mixture alternately with the Temptation until a soft dropping consistency is achieved. Pour mixture into prepared tin and bake in the centre of the oven for 30-40 mins or until the top of the cake springs back when lightly pressed and a skewer comes out clean. Reserve 3 tbsp of the bottle of Temptation for the topping and drink the rest. Let the cake rest for 10 minutes before turning it out of the tin, then cool completely on a rack. For the topping, beat the butter, icing sugar, cocoa powder and Temptation together and use to fill and ice the cake.


About the Author

Alastair Gilmour



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